Recipes | Grilled Chicken Burrito Bowls with Nectarine Pico de Gallo
Grilled Chicken Burrito Bowls with Nectarine Pico de Gallo
These Grilled Chicken Burrito Bowls feature a bed of fluffy rice, grilled marinated chicken thighs, a lush avocado crema, and a vibrant and refreshing Nectarine Pico de Gallo. The bowls are rounded out with a sprinkling of crumbled cotija or feta cheese and fresh cilantro. Lay all the fixings for the bowls out buffet-style and let your family and/or guests build their bowls the way they like them.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
Grilled Chicken
- 8 Boneless, Skinless Chicken Thighs
- 2 Cloves Garlic, Minced
- 1/4 Cup Olive Oil
- 2 Tsp. Light Brown Sugar
- 2 Tsp. Salt
- 1 Tsp. Chili Powder
- 1 Tsp. Ground Cumin
- 1 Tsp. Dried Oregano
- 1/2 Tsp. Coriander Seed
- 1 Lime, Juiced
Nectarine Pico de Gallo
- 4-5 Ontario-Grown Nectarines, Pitted and Diced
- 1 1/2 Cups Cherry Tomatoes, Quartered
- 1/4 White Onion, Finely Diced
- 2 Cloves Garlic, Minced
- 2 Jalapeños, Halved and Thinly Sliced
- 1/2 Cup Fresh Cilantro, Finely Chopped
- 1 Lime, Juiced
- 1 Tsp. Ground Cumin
- 1 Tsp. Salt
Avocado Crema
- 1 Avocado, Pitted and Cut Into Chunks
- 1 Clove Garlic, Peeled
- 1 Lime, Juiced
- 1/2 Tsp/ Salt
Grilled Chicken Burrito Bowls
- 2 Cups Steamed Rice
- 1/4 Head Red Cabbage, Shaved
- 1 Batch Grilled Chicken, Sliced
- 1 Batch Cherry Pico de Gallo
- 1 Batch Avocado Crema
- 1/4 Cup Cojita or Feta, Crumbled
- Fresh Cilantro, for Serving
Instructions
Step 1
Place the chicken in a large bowl and set it aside. Pour the olive oil into a medium-sized bowl. Add the garlic, brown sugar, salt, chili powder, cumin, oregano, coriander seed, and lime juice. Whisk to combine and pour the mixture over the chicken. Toss to coat. Let the chicken marinate for 2 hours.Step 2
While the chicken is marinating, make the pico de gallo. Place all of the salsa ingredients in a bowl. Stir until combined. Cover and transfer to the fridge. Take the salsa out of the fridge 30 minutes before serving.Step 3
Place the avocado cream ingredients in a food processor and blitz until smooth. Cover and chill until ready to serve. It is recommended to make this last, so it doesn’t oxidize before you’re ready to eat.Step 4
Fill bowls with rice and top with red cabbage, grilled chicken, pico de gallo, and avocado crema. Finish the bowls with a sprinkling of cheese and fresh cilantro. Serve immediately.
