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Citrus Herb Chicken Burrito Bowl

This dish features seasoned chicken cooked until crispy, layered over fragrant rice cooked with lime and herbs. Topped with fresh herbs and a squeeze of citrus, the bowl offers a vibrant combination of textures—crisp, tender, and fresh—presented in an inviting single-pan presentation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts cut into strips
  • 1 cup white rice rinsed
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 lime lime juiced and zested
  • 2 tablespoons soy sauce optional for seasoning
  • 1/2 cup chopped fresh cilantro
  • 1 cup chopped mixed fresh herbs such as parsley, mint
  • 1 cup vegetable or mixed peppers thinly sliced
  • Salt to taste
  • Black pepper to taste

Equipment

  • Skillet or cast-iron pan
  • Spatula or tongs
  • Cutting board
  • Chef's knife

Method
 

  1. Start by rinsing the rice thoroughly under cold water until the water runs clear. Drain well and set aside.
  2. Heat one tablespoon of oil in your skillet over medium heat. Add the rice and cook, stirring frequently, until it starts to turn translucent and slightly golden, about 2-3 minutes for a toasted flavor.
  3. Add double the amount of water (2 cups) along with a pinch of salt. Bring to a boil, then reduce heat to low, cover the pan, and simmer until the rice absorbs the water and is tender, about 15 minutes.
  4. While the rice cooks, season the chicken strips with salt, pepper, and minced garlic. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer.
  5. Cook the chicken without moving for about 3-4 minutes until golden and crispy on one side, then flip and cook the other side until fully cooked through and crispy around the edges. The chicken should have a nice sear and be cooked through.
  6. Stir in the lime juice and zest into the cooked rice, then fold in fresh chopped cilantro and herbs for bright flavor. Fluff the rice with a fork to combine everything evenly.
  7. Add sliced peppers to the same pan used for chicken and sauté quickly until slightly softened and fragrant, about 1-2 minutes. Remove from heat and set aside.
  8. Return the crispy chicken to the skillet with the peppers, or serve the chicken on top of the rice base, arranging them attractively.
  9. Top with additional herbs or lime wedges if desired. Serve the bowl warm, allowing the crisp chicken, fragrant rice, and fresh herbs to shine together.

Notes

Feel free to add your favorite toppings such as avocado, shredded cheese, or sour cream for extra richness. Adjust the acidity with more lime if you prefer a tangier flavor.