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Chicken Tacos or Burrito Bowls Recipe

Mexican · Main course · 30 min total

These versatile chicken tacos or burrito bowls are packed with flavor from a zesty lime-cilantro marinade. Perfect for a quick weeknight dinner, you can serve them in tortillas or over rice with your favorite toppings.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn or flour tortillas (for tacos) or 2 cups cooked rice (for bowls)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add chicken and coat well. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
2. Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side, until cooked through (internal temp 165°F). Let rest 5 minutes, then slice or shred.
3. Warm tortillas if making tacos, or prepare rice for bowls.
4. Assemble tacos: fill tortillas with chicken, lettuce, tomatoes, cheese, sour cream, and cilantro. For bowls: layer rice, chicken, and toppings.
5. Serve with lime wedges and hot sauce if desired.

Tips

• For extra flavor, add a squeeze of fresh lime juice over the finished dish.
• Store leftover chicken in an airtight container in the fridge for up to 3 days.
• To make it a complete meal, add black beans or corn to the bowls.

More about Chicken Tacos or Burrito Bowls →

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