Taco bowls existed before Chipotle, but it's impossible not to think of them together. Burrito bowls, with fluffy rice, delicate chicken, lettuce, and guacamole, have become a generation's favorite lunch, and we don't mind.
-2 teaspoons chili powder-2 teaspoons smoked paprika-2 teaspoons garlic powder-1 teaspoon onion powder-1 teaspoon cumin-½ teaspoon salt, plus more to taste-½ teaspoon pepper-¼ cup + 2 tablespoons olive oil, divided-2 limes, divided
Ingredient
-1 pound chicken, cut into thin strips-1 yellow bell pepper, cut into thin strips-1 red bell pepper, cut into thin strips-1 large Spanish onion, sliced1 cup long-grain white rice-2 cups water-2 avocados, peeled and pits removed-2 tablespoons finely chopped fresh cilantro, plus more for serving-4 tortillas
Direction
Heat oven to 400 F. Mix chili powder, paprika, garlic powder, onion powder, cumin, ½ teaspoon salt, pepper, ¼ cup olive oil, and ½ lime juice in a big bowl. Skim smooth.
1
Add chicken strips and coat. You can marinate for 8 hours or move on. Toss peppers and onion slices on a sheet pan with the remaining 2 tablespoons olive oil.
2
Place chicken on sheet pan. To soften veggies and cook chicken, roast for 30–40 minutes. Make rice. Pour rice and water into a pot.
3
Boil over medium heat, then lower to low and cover. Unstirred, cook rice for 20 minutes to dissolve liquid. Spoon-fluff. Meanwhile, make guacamole.
4
Fork-mash avocado in a bowl. Stir in ½ lime juice, 1 pinch salt, and cilantro until well combined. Season to taste. Wrap the tortillas in foil and warm for 5 minutes in the oven.
5
Fork-mash avocado in a bowl. Stir in ½ lime juice, 1 pinch salt, and cilantro until well combined. Season to taste. Wrap the tortillas in foil and warm for 5 minutes in the oven.