Chicken Burrito Bowls
A hot sheet pan gives the chicken browned edges without extra work. Rice, black beans, corn, and cabbage make these bowls hold up for four days, while salsa and lime keep them sharp. Pack the…
Ingredients
- 1.5 pound boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 3 cups shredded green cabbage
- 1 cup salsa
- 1 whole lime
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
Instructions
- Heat the oven to 425°F. Pat the chicken dry, then toss it with 1 tablespoon olive oil, chili powder, cumin, 1 teaspoon salt, and several grinds of black pepper.
- Place the chicken on a sheet pan and roast for 22 to 25 minutes, until browned and the thickest piece reaches 165°F. Rest for 5 minutes, then slice.
- While the chicken cooks, rinse the rice. Combine it with 1 1/2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Rest covered for 5 minutes, then fluff.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the black beans and corn with a pinch of salt and cook for 4 to 5 minutes, stirring once or twice.
- Toss the cabbage with the juice of half the lime and a pinch of salt. Cut the remaining lime into wedges.
- Divide the rice among four meal-prep containers. Add the chicken, beans and corn, cabbage, and salsa in separate sections. Cool uncovered for 20 minutes, then seal and refrigerate.
- Refrigerate for up to 4 days. Reheat the rice, chicken, beans, and corn until hot, then add the cabbage, salsa, and a squeeze of lime.
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