Description
A vibrant and flavorful Burrito Bowl featuring grilled chicken or steak seasoned with chili powder and cumin, fresh homemade pico de gallo, and a smoky chipotle aioli. This quick and easy recipe combines protein, fresh vegetables, and zesty sauces for a satisfying, healthy meal that’s perfect for lunch or dinner.
Ingredients
Scale
Protein and Seasoning
- 1 pound boneless, skinless chicken or steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Pico de Gallo
- 1 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt and pepper to taste
Chipotle Aioli
- 1/4 cup mayonnaise
- 1 tablespoon chipotle pepper in adobo sauce
- 1 clove garlic, minced
- 1/2 teaspoon lime juice
- Salt and pepper to taste
Additional
- 1 cup cooked rice
- 1/4 cup chopped cilantro
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Grill the protein: Season the boneless, skinless chicken or steak with chili powder, cumin, salt, and black pepper. Preheat a grill or grill pan over medium-high heat and lightly oil it. Grill the protein for 2-3 minutes per side or until fully cooked and nicely charred. Remove from heat and let it rest briefly.
- Make pico de gallo: In a medium mixing bowl, combine diced tomatoes, chopped red onion, chopped cilantro, minced jalapeño (if using), freshly squeezed lime juice, and salt and pepper to taste. Stir well to blend the flavors and set aside to marinate briefly.
- Prepare chipotle aioli: In a small bowl, whisk together mayonnaise, chipotle pepper in adobo sauce, minced garlic, lime juice, and salt and pepper until the mixture is smooth and creamy. Adjust seasoning as needed.
- Assemble bowls: Divide the cooked rice evenly among four serving bowls. Top each portion of rice with grilled chicken or steak, spoon fresh pico de gallo over the meat, sprinkle with chopped cilantro and parsley for freshness, and finish by drizzling the chipotle aioli over the top. Serve immediately.
Notes
- You can substitute steak with chicken or even shrimp as per your preference.
- The jalapeño in pico de gallo is optional; omit it for a milder flavor.
- If you don’t have a grill, a grill pan or skillet on the stovetop works well for cooking the protein.
- For a vegetarian version, substitute grilled portobello mushrooms or tofu for the meat.
- Leftover pico de gallo can be refrigerated for up to 2 days.
