Fajita Chicken Burrito Bowl

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  1 tbsp Vegetable oil
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  0.5 tsp Chili powder
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  1 tsp 1 teaspoon salt
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  1 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 Bell Pepper(238g)
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  0.5 cup White Rice
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  1 cup Low Sodium Chicken Broth
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  1 Garlic(3g)
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  2 tbsp Cilantro, Fresh
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  5 cup Lettuce, Romaine
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  7 oz Beans, Black, Canned, Drained
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  7 oz Corn, Sweet, Canned, Drained
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  1 Yellow Onion(55g)
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  1 Avocado(150g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Lime Juice, Fresh
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  0.5 tsp Brown sugar
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  0.3 tsp Cumin, Ground
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  0.5 tsp 1/2 teaspoon salt
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  0.5 tsp Red pepper flakes

Instructions

1. 1Combine the lime juice, vegetable oil, fresh garlic, chili powder, ground cumin, salt, and cilantro in a shallow bowl. Add the chicken thighs and toss to coat evenly. Marinate for at least 15 minutes.
2. 2Heat a large skillet over medium-high heat until lightly smoking, then add a drizzle of vegetable oil. Working in batches if needed, sear the chicken thighs for 8–10 minutes per side over medium-high heat until deeply golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
3. 3While the chicken cooks, combine the rice, chicken broth, and fresh garlic in a pot over high heat. Bring to a boil, then reduce heat to low, cover with a lid, and cook for 15–18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork, then stir in lime juice and cilantro.
4. 4Add the diced bell pepper to the same skillet (add more oil if needed) and cook over medium-high heat for 5–7 minutes, stirring occasionally, until soft and lightly charred at the edges.
5. 5Whisk together the olive oil, lime juice, fresh garlic, brown sugar, ground cumin, salt, and red pepper flakes in a small bowl until combined.
6. 6Divide the cooked rice evenly into 4 airtight containers while hot. Top each with romaine lettuce, black beans, sweet corn, diced onion, charred bell pepper, and sliced chicken.
7. 7Drizzle each container with the lime-cilantro dressing. Add avocado slices just before serving.