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Pollo Asada Chicken Burrito Bowls

This recipe makes for killer packed lunches or easy meal preps!


  • 2lbs chicken thighs

  • 4 cups cooked rice

  • 1 tablespoon coriander

  • 1 teaspoon black pepper

  • 2 teaspoons paprika

  • 2 tablespoons olive oil

  • 1 tablespoon salt

  • 1 teaspoon cumin

  • 1/8 teaspoon cloves

  • 1 tablespoons apple cider vinegar

  • zest and juice of 1 orange

  • zest and juice of 1 lime

  • 1 can corn

  • 1 can black beans

  • 1 avocado


For the Marinade:

  1. combine orange zest and juice into a large bowl, add zest and juice of 1 lime

  2. add olive oil, paprika, pepper, coriander, salt, cumin, cloves and vinegar. Stir to combine

  3. add chicken thighs. stir to coat. cover and place in fridge to marinade for 3 hours or overnight

Preparing the Bowls:

  1. heat a frying pan or a foreman grill, place chicken thighs on heated surface. brush with marinade until there is no more

  2. cook until chicken reaches 165 degrees

  3. remove form heat and set aside

  4. drain and rinse corn and beans

  5. peel, pit, and dice avocado

  6. chop chicken.

  7. spoon corn, beans, avocado and chicken over rice

  8. optional: squeeze a slice of lime over bowl

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