Chicken Burrito Bowls With Jalapeño Ranch
A Tortilla Ranch KC copycat chicken burrito bowl with grilled chicken thighs, homemade jalapeño ranch, and fresh toppings. Not spicy. Great for families and meal prep.
Servings: 6 large servings
Calories: 710kcal
Equipment
- grill or 12-inch skillet (see notes below if using a skillet)
- blender or food processor
- small capacity food scale (optional to weigh the dressing ingredients)
- 13 x 18-inch rimmed baking sheet
- aluminum foil (optional)
- cutting board
- 8-inch chef's knife
- tongs
- instant-read meat thermometer
Ingredients
For The Chicken
- 3 pounds boneless, skinless chicken thighs
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
- 1 tablespoon neutral-tasting oil canola, vegetable, or grapeseed
Jalapeño Ranch Dressing
- 1 small garlic clove, roughly chopped 4 grams
- 1 green onion, roughly chopped 13 grams
- ¼ cup cilantro, roughly chopped stems included 9 grams
- ½ jalapeño, seeded, roughly chopped 11 grams
- 1 teaspoon fresh lime juice 5 grams
- ½ cup mayonnaise 100 grams
- ¼ cup sour cream 60 grams
- ⅛ teaspoon Diamond Crystal kosher salt
Bowl Ingredients
- 2 cups cooked rice
- 15 ounces canned beans, drained black or pinto
- 2 romaine hearts or heads, chopped
- 4 green onions, thinly sliced
- 1 avocado, pitted and diced
- 1 cup shredded cheese Colby Jack or Mexican blend
- 2 ounces canned sliced black olives
- 1 cup cherry tomatoes, cut into ½-inch pieces
- chopped cilantro and lime wedges, for garnish
Instructions
- Preheat the grill on high. Line a rimmed baking sheet with Aluminum foil.
Prep The Chicken
- In a small bowl, whisk the kosher salt, cumin, chili powder, paprika, garlic powder, onion powder, and coriander together.
- Lay the chicken thighs across the lined sheet pan. Sprinkle the seasoning on both sides. Drizzle the oil over both sides and rub it in. Set aside.
Make The Dressing
- Add all dressing ingredients to a blender or food processor. Blend until smooth, 1-2 minutes. Scrape down the sides as needed. Taste for seasoning.
- Transfer to a container with a lid and chill in the refrigerator for at least 20 minutes before serving.
Prepare The Bowl Ingredients
- Cook the rice, drain the beans, and chop all the toppings. Set them out in separate bowls if serving buffet-style.
To Grill The Chicken
- Rub the grates clean with a grill brush. Place the chicken smooth side down. Dispose of the aluminum foil. Cook with the lid down until lightly charred, about 7-8 minutes per side, until the internal temperature reaches 165°F. Do not flip too early. Let the chicken develop a crust before you move it.
- Remove the chicken thighs from the grill and let them rest for 5 minutes.
To Serve
- Slice the chicken thighs into small pieces on a cutting board.
- Spoon rice into each bowl. Add beans and sliced chicken. Top with chopped romaine, green onions, diced avocado, shredded cheese, cherry tomatoes, and black olives. Drizzle with jalapeño ranch. Garnish with cilantro and a lime wedge.
Notes
Makes 7 ounces of jalapeño ranch dressing.
No Grill Method:
- Preheat a 12-inch skillet over high heat for 5 minutes. Add 1 tablespoon of oil to the skillet.
- Sear half of the chicken thighs, smooth-side down, for 7-8 minutes. Flip and continue searing for 7-8 minutes. Turn down the heat if starting to scorch.
- Clean the skillet and repeat for the 2nd half of the chicken.
- Up to 3 days ahead: Make the jalapeño ranch and refrigerate, covered.
- Up to 1 day ahead: Season the chicken and refrigerate, covered.
- Day of: Grill the chicken, cook the rice if you haven't already, and chop the toppings.
- For the week: Store all components separately in the refrigerator. Keep the dressing separate. Pull what you want for each meal, reheat the chicken, rice, and beans together, and dress individual portions right before eating.
- Chicken: Store covered in the refrigerator for up to 4 days. Reheat gently in the microwave in 20-second increments or in a 350°F oven, covered with foil, for 10 minutes.
- Jalapeño Ranch: Refrigerate in a sealed container for up to 2 weeks.
- Rice & Beans: Refrigerate for up to 4 days. Reheat in the microwave in 20-second increments.
- Avocado: Do not store diced avocado. Slice fresh each time.
- Assembled bowls: Not recommended. Store components separately for best results.
Nutrition
Calories: 710kcal | Carbohydrates: 34g | Protein: 56g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 1272mg | Potassium: 1139mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1724IU | Vitamin C: 19mg | Calcium: 187mg | Iron: 4mg
