Chili Lime Salsa Burrito Bowls
Chili Lime Salsa acts as a nice dressing for this Burrito Bowl packed with flavorful chicken, sweet corn, hearty black beans, and ripe avocado!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Dish
Cuisine: Mexican
Keyword: burrito bowl, chicken, chili lime salsa
Servings: 6
Author: Rachael
- 4 to 6 tortilla shell bowls
- 1 head romaine lettuce washed and chopped
- 1 cup sweet corn kernels
- 1 avocado sliced
- 2 sweet mini peppers sliced
- 1/2 cup black beans
- Cilantro and Cojita cheese for garnish
Chili Lime Salsa
- 1 28 ounce can Hunt's petite diced tomatoes
- 1 14.5 ounce can Hunt's no salt added petite diced tomatoes
- 1/2 bunch of cilantro
- 1/2 a serrano pepper de-seeded
- 1/2 cup fresh squeezed lime juice
- 1 Tbs minced garlic
- 1 Tbs granulate sugar optional
- 1 Tbs taco seasoning from a packet is fine, or make your own
- 1/4 a red onion
- 4-5 green onion stalks ends snipped off
Cilantro Lime Chicken
- 1 lb boneless skinless chicken breasts
- 1 tbs olive oil
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp chili powder
- 3 limes juiced and zested
- 1 Tbs minced garlic
- 1/4 cup chopped cilantro
Salsa
Put all salsa ingredients in blender or food processor and blend. For a chunkier version, reserve the smaller can, and half the cilantro and onions, blend the rest, then put in the reserved items and pulse a couple times until desired consistency is achieved.
Chicken
Heat olive oil over medium-high heat in a medium side fry pan
Sear chicken on both sides
Sprinkle cumin, black pepper, and chili powder over chicken, and add garlic to pan
Cook until chicken is cooked through 5-7 minutes
Remove chicken from pan, and shred, then return to pan, add in lime juice, and cilantro, and stir to combine.
Burrito Bowl
Layer lettuce, chicken, black beans, corn, sweet peppers, and avocado in tortilla bowl, and top with chili lime salsa, cilantro, and cojita cheese!