Description
Discover how to make delicious Hunter’s Chicken and Sticky Lime Burrito Bowls with this easy recipe. Elevate your cooking game today!
Ingredients
- 1 1/2 pounds (680 g) boneless chicken breasts or thighs
- 2 tablespoon (30 ml) s extra virgin olive oil
- 2 teaspoon (10 ml) s honey
- 2 cloves garlic, chopped
- 2 teaspoon (10 ml) s chili powder
- 1 teaspoon (5 ml) ground cumin
- Salt and chili flakes
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 3-4 cup (840 ml) s cooked rice
- 1 cup (240 ml) cherry tomatoes, sliced
- Avocado, yogurt/sour cream + limes, for serving
- 1/2 cup (120 ml) fresh cilantro, chopped
- 1/3 cup (80 ml) salsa verde
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tablespoon (15 ml) honey
- 1/4 cup (60 ml) lime juice
- Flaky salt
Instructions
- Set your oven to 425° F to preheat.
- In a baking pan, combine the chicken with extra virgin olive oil, honey, chopped garlic, chili powder, and cumin. Add chili flakes and salt for seasoning.
- Incorporate the sliced bell peppers, sliced onion, and a tablespoon of olive oil. Sprinkle with salt and spread everything uniformly on the pan. Place in the oven and roast for 20-25 minutes until the chicken is fully cooked and the peppers start to get a slight char.
- While that bakes, prepare the dressing by mixing all ingredients in a bowl and adding salt to taste.
- Once done, slice the chicken thinly. Serve it with the roasted peppers on a bed of rice. Garnish the dish with avocado slices and cherry tomatoes. Add a spoonful of yogurt and a sprinkle of fresh cilantro on top.
Notes
- Marinate chicken in a mixture of olive oil, honey, garlic, chili powder, and cumin for enhanced flavor before roasting.
- Use a variety of red, yellow, and orange bell peppers to add color and taste to the dish.
- Drizzle citrusy dressing over chicken and peppers just before serving.