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Burrito bowls have surged in popularity as a go-to dish for those seeking a quick, satisfying meal without the fuss of wrapping a burrito. This trend showcases the versatility of burrito bowls, allowing for endless combinations of flavors and ingredients. Among the myriad of options, the Spicy Hatch Chili Chicken Burrito Bowl stands out for its vibrant colors and robust flavors. This dish delivers a delightful fusion of tender marinated chicken thighs and a variety of wholesome toppings, making it an excellent choice for lunch, dinner, or meal prep.

Hatch Chili Chicken Burrito Bowls

Discover the delicious world of Spicy Hatch Chili Chicken Burrito Bowls! This vibrant dish combines marinated chicken thighs, flavorful broth-infused rice, and an array of colorful toppings like black beans, corn, and fresh veggies. Perfect for meal prep or a quick dinner, this customizable bowl is sure to impress. Enjoy the unique flavor of Hatch green chiles that bring just the right amount of heat and depth. Dive into this satisfying meal and let your taste buds dance!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup roasted Hatch green chiles, chopped

For the Rice:

1 cup jasmine rice (or brown rice)

2 cups chicken broth or water

1 teaspoon lime zest

1 teaspoon salt

Toppings:

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 avocado, sliced

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Optional: sour cream or Greek yogurt for garnish

Instructions
 

Marinate the Chicken:

    - In a bowl, mix olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

      - Add the chicken thighs and the chopped Hatch green chiles, ensuring they are well coated.

        - Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

          Cook the Rice:

            - Rinse the jasmine rice under cold water until the water runs clear.

              - In a saucepan, combine the rinsed rice, chicken broth (or water), lime zest, and salt. Bring to a boil over medium-high heat.

                - Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes (or until the liquid is absorbed and rice is tender). Remove from heat and let it sit covered for 5 minutes.

                  Cook the Chicken:

                    - Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 7-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).

                      - Allow the chicken to rest for a few minutes before slicing it into bite-sized pieces.

                        Assemble the Burrito Bowls:

                          - In a serving bowl, start with a base of the cooked rice.

                            - Layer on black beans, corn, diced tomatoes, and the sliced chicken.

                              - Add the avocado slices, cheddar cheese, and sprinkle with fresh cilantro.

                                - Serve with lime wedges on the side and optional sour cream or Greek yogurt.

                                  Enjoy:

                                    - Mix all the delicious components together and savor your flavorful Hatch Chili Chicken Burrito Bowls!

                                      Prep Time, Total Time, Servings: 10 min | 1 hour | 4 servings