Chicken Burrito Bowl

Ingredients

• 12 oz boneless skinless chicken breasts
• 1 tablespoon chili powder
• ¾ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup long-grain white rice
• 1.5 cups low-sodium chicken broth
• ½ whole fresh lime
• ¼ cup fresh cilantro
• ¼ teaspoon kosher salt
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup cherry tomatoes
• ½ whole English cucumber
• ¼ whole red onion
• 1 whole fresh lime
• ½ cup queso fresco
• ¼ cup fresh cilantro
• ¼ cup Mexican crema or sour cream
• 2 tablespoons hot sauce (optional)

Instructions

1. 1

   Start the rice first so it finishes around the same time as the chicken. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs mostly clear — this removes excess starch and prevents the rice from getting gummy. Pour the rice into a medium saucepan with 1.5 cups of low-sodium chicken broth and 0.25 teaspoon of kosher salt. Bring to a boil over medium-high heat, then immediately reduce to low, cover with a lid, and simmer for 18 minutes. The rice is done when all the liquid is absorbed and you see steam holes on the surface.

2. 2

   While the rice cooks, prepare the chicken. Pat 12 oz of boneless skinless chicken breasts completely dry with paper towels — removing surface moisture ensures a better sear. On a small plate, combine 1 tablespoon of chili powder, 0.75 teaspoon of ground cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Rub this spice mixture all over both sides of each chicken breast, pressing gently so it adheres.

3. 3

   Prepare your toppings while the chicken and rice cook. Quarter 1 cup of cherry tomatoes lengthwise. Dice 0.5 of an English cucumber into 0.25-inch pieces. Thinly slice 0.25 of a red onion into half-moons. Roughly chop 0.25 cup of fresh cilantro. Set all toppings aside in small bowls.

4. 4

   Set a 12-inch stainless steel skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances and evaporates on contact. Add 1 tablespoon of extra-virgin olive oil to the hot pan. Once the oil shimmers and smokes slightly, gently lay the chicken breasts in the pan — you should hear an immediate, confident sizzle. Don't move them. Cook for 6-7 minutes until the underside turns golden brown and releases easily from the pan.

5. 5

   Flip each chicken breast and cook the second side for another 6-7 minutes, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted at the thickest point. The exterior should be a deep golden brown. Transfer the chicken to a cutting board and let it rest for 5 minutes — the internal temperature will climb another few degrees and the meat will stay juicy. After resting, slice each breast diagonally into 0.5-inch strips.

6. 6

   While the chicken rests, finish the rice. Remove the pan from heat and let it sit, covered, for 2 minutes. Juice the 0.5 lime to get about 1 tablespoon of juice. Gently fluff the rice with a fork, then stir in the lime juice, 0.25 cup of roughly chopped fresh cilantro, and a pinch of salt to taste. The rice should smell bright and aromatic.

7. 7

   Warm the 1 can (15 oz) of drained and rinsed black beans in the skillet over medium heat, stirring occasionally, for 3-4 minutes until heated through — they should be steaming but not boiling. Season with a small pinch of salt and a squeeze of lime juice.

8. 8

   Divide the cilantro lime rice evenly between two large bowls, mounding it slightly in the center. Arrange the warm black beans on one side of each bowl, then fan the sliced chicken on the opposite side. Distribute the diced cucumber, cherry tomatoes, and red onion around the bowl. Sprinkle 0.25 cup of crumbled queso fresco and the fresh cilantro over the top of each bowl.

9. 9

   Cut the whole lime into wedges. Drizzle 2 tablespoons of Mexican crema or sour cream over each bowl in a thin spiral or dots. Serve immediately with lime wedges on the side and 1 tablespoon of hot sauce on the side if using — let each person squeeze lime juice and add hot sauce to taste.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with lid
• small plate
• small bowls
• 12-inch stainless steel skillet
• cutting board
• chef's knife
• instant-read thermometer
• fork
• two large serving bowls

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