California Burrito Bowls made with marinated chicken thighs, Mexican rice, potatoes, and vegetables. Served with a side of fresh Pico de Gallo for lots of low calorie flavor.
California Burrito Bowls made with marinated chicken thighs, Mexican rice, potatoes, and vegetables. Served with a side of fresh Pico de Gallo for lots of low calorie flavor.
Make sure you read through all of the instructions before you start. You want to multitask on your cooking to make things go smoothly.
For the Rice
Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind you use.
Heat a skillet over medium heat and add the tomato sauce. Cook for 2-3 minutes stirring occasionally.
Add in the rice, cumin, cilantro, and salt to taste. Mix to combine.
For the Chicken
In a bowl ziplock mix together the oil, soy sauce, lime juice, adobo sauce, garlic powder, onion powder, paprika, salt and pepper.
In a large ziplock bag, add the chicken and pour over the sauce. Mix to coat the chicken and remove as much air as possible. Marinate for 30 minutes.
Preheat your oven to 400°F. (You can also cook this on the stovetop as well). Add your chicken to a wire rimmed baking sheet and roast for 20 minutes.
Allow the chicken to rest and then cut into small pieces.
If you'd like to add even more flavor to your chicken you can heat a skillet over medium high heat and cook the chicken for a few minutes to develop color on all sides. This is optional.
For the Vegetables
Wash and cut your peppers and zucchini into a medium to large dice.
Heat some oil in a large skillet over medium high heat. Cook the peppers and zucchini until they have begun to soften. Add salt and pepper to taste.
For the Pico de Gallo
Wash all of your vegetables. Cut the tomatoes in half and remove the seeds. Cut them into a small dice.
Place the tomatoes into a strainer and add salt. This will encourage excess water to come out of the tomatoes.
Cut the onion, jalapeño, and cilantro into a small dice.
Once the excess water has been drained, add the tomatoes, onion, jalapeño, and cilantro to a large bowl. Pour the lime juice over and salt to taste. Mix thoroughly.
For the Potatoes
Wash and cut your potatoes into a medium dice.
Preheat your oven or air fryer to 400°F. Toss the potatoes in the oil and salt and roast for 15-20 minutes or until they have achieved proper browning, turning half way through. I used the air fryer at 400°F for 15 minutes.
For the Chipotle Mayo
Mix all of the ingredients together.
For the Bowl
In a large bowl, add the chicken, rice, vegetables, and potatoes. Mix to combine and season as needed.
In smaller separate containers, divide the pico evenly.
Plating
This recipe makes 5 servings. Divide all of your ingredients evenly between your 5 containers. Each container gets a side of pico and a side of mayo. I personally keep the mayo in a container in the fridge and add it to the top after reheating.
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Such a great recipe! My whole family loved it and with the amount we eat, we had enough for 7 portions. No one could’ve guessed this was a healthy meal, because it tastes so good. Will definitely do it again and again.
Really good. Takes a bit of work with all the different steps but great flavor. I’ll probably double veggies next time for more volume but I know you don’t love them veggies.
Made this without the potatoes (& with store bought pico because I’m lazy and it’s better that way) it’s literally the best recipe I’ve ever tried. This is a 10/10 and will be a constant in my household.
This meal was sooo good. There was indeed a lot of prep work. I will be making it again, but probably will go with some store bought items, like pico, just to save some time.
Absolutely amazing flavor on the chicken! I couldn’t help but snack on the pieces as the meal was cooling; I will definitely use that recipe for a dinner dish at some point.
However, I had a problem with getting it to cook at the time specified (it took about 30 minutes). I was wondering if the wire-rimmed setup could be the problem (the chicken not absorbing all the heat from the pan); I’ve never used this method before and normally cook for less time than specified in your recipes (I’ve got a hot-cooking oven).
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Such a great recipe! My whole family loved it and with the amount we eat, we had enough for 7 portions. No one could’ve guessed this was a healthy meal, because it tastes so good. Will definitely do it again and again.
Glad you enjoyed it 😎
Really good. Takes a bit of work with all the different steps but great flavor. I’ll probably double veggies next time for more volume but I know you don’t love them veggies.
Glad you enjoyed it 😎
Amazing!
Thank you 🙏
So good!! Made it twice so far. Lots of components but the final product is delicious.
So glad to hear that 😎
Made this without the potatoes (& with store bought pico because I’m lazy and it’s better that way) it’s literally the best recipe I’ve ever tried. This is a 10/10 and will be a constant in my household.
Wow that is so awesome to hear, thank you 😊
The chipotle mayo and pico keep this tasting fresh every day. Have made it a couple times and it’s good every time.
😎😎
This is literally my favorite meal prep ever 😀 sooooo freaking good
Thank you!
This meal was sooo good. There was indeed a lot of prep work. I will be making it again, but probably will go with some store bought items, like pico, just to save some time.
Whoop whoop 🙌
10 stars, coworkers are jealous of my lunch every day.
😎😎😎
Absolutely amazing flavor on the chicken! I couldn’t help but snack on the pieces as the meal was cooling; I will definitely use that recipe for a dinner dish at some point.
However, I had a problem with getting it to cook at the time specified (it took about 30 minutes). I was wondering if the wire-rimmed setup could be the problem (the chicken not absorbing all the heat from the pan); I’ve never used this method before and normally cook for less time than specified in your recipes (I’ve got a hot-cooking oven).