Spicy Chicken Burrito Bowls

Ingredients

• 1400 g Long-grain white rice or basmati rice(400g)
• 2150 g Black beans (canned, rinsed)(150g)
• 3150 g Sweet corn kernels(150g)
• 4100 g Diced bell peppers(100g)
• 515 g Chili powder(15g)
• 65 g Cayenne pepper(5g)
• 75 g Cumin(5g)
• 85 g Garlic powder(5g)
• 95 g Onion powder(5g)
• 1030 ml Lime juice(31g)
• 1130 ml Vegetable oil(27g)
• 126 g Sea salt(6g)
• 133 g Cracked black pepper(3g)
• 14600 g Chicken breast(600g)
• 151 large Avocado(200g)
• 16100 g Sour cream or Greek yogurt(100g)
• 1780 g Shredded Mexican blend cheese(80g)
• 18100 g Pico de Gallo(100g)
• 1950 g Shredded romaine lettuce(50g)
• 2010 g Chopped cilantro(10g)
• 211 whole Lime(60g)
• 2215 g Pickled jalapeños(15g)

Instructions

1. 1Toss the chicken cubes in a bowl with the oil, chili powder, cayenne, cumin, garlic powder, onion powder, salt, and pepper until fully coated.
2. 2Heat a large skillet over medium-high heat and cook the chicken for 6-8 minutes until charred on the outside and juicy on the inside; set aside.
3. 3Stir 15 mL of lime juice and half of the chopped cilantro into the warm cooked rice to create a zesty base.
4. 4In the same skillet used for the chicken, briefly sauté the corn, black beans, and bell peppers for 3-4 minutes until slightly softened and smoky.
5. 5Divide the lime rice into four bowls and top each with a portion of the spicy chicken and the charred vegetable mix.
6. 6Place the sliced avocado, a generous dollop of sour cream, and a sprinkle of shredded cheese onto each bowl.
7. 7Garnish with Pico de Gallo, lettuce, jalapeños, and the remaining cilantro, serving with lime wedges on the side to squeeze over the top.