1tablespoonfresh jalapeño,seeded and very small diced
2tablespoonschopped cilantro,plus additional for garnish
2tablespoonslime juice,plus additional wedges of lime for garnish
In a medium bowl, add the Roma tomatoes, onion, jalapeño, cilantro, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and place it into the refrigerator to chill while preparing the rest of the recipe. This is a basic pico de gallo recipe.
In a small bowl, combine the remaining ½ teaspoon salt, ¼ teaspoon black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
In a large shallow dish, add the thin boneless skinless chicken breast cutlets along with the olive oil and spice mixture. Evenly coat the chicken with the oil and spices.
Heat a stove top grill pan, or outdoor grill, to medium high heat. Grill your seasoned chicken cutlets for 10 to 12 minutes (5 to 6 minutes per side) or until cooked through and no pink remains. If your chicken cutlets are on the thick side then they may take slightly longer to cook all the way through.
Once your chicken is cooked through, chop it into small bite sized pieces. It should yield about 3 cups of chopped chicken.
To assemble your burrito bowls you will put 1 cup of cooked rice into the bowl, slightly offset to one side so that the other ingredients will fit around it. You will then add ¾ cup chopped chicken, ¼ cup black beans, ¼ cup yellow corn, ¼ cup pico de gallo, and a small spoonful of diced avocado that can be placed into the center of the bowl. You can add a garnish of cilantro and a wedge of lime.
We used the boil-in-bag white rice for convenience and as a time-saver, but you can prepare rice in a traditional manner as well. Brown rice would be an excellent substitution for white rice if desired. I suggest you boil your rice while your chicken is grilling. It can be made ahead and sit on the counter until you assemble your burrito bowls.
This homemade burrito bowl recipe can very easily be doubled if you want more than just 4 servings. The only thing you will not need to double is the pico de gallo (tomatoes, onion, jalapeno peppers, cilantro, and lime juice). This recipe makes plenty. You can store the extra pico de gallo in a sealed container, in the refrigerator, for up to a week. It is great topped on tacos, grilled fish, or any number of other dishes.
We are sharing our basic pico de gallo recipe. If you have your own pico de gallo recipe, you can use that instead.
If your chicken cutlets are on the thick side, then they may take slightly longer to cook all the way through.