Margarita Chicken Bowl

So.. I kind of find myself planning my meals so that I can use the leftovers to make a burrito bowl.


I don’t know why I enjoy it so much more with out the tortilla because I really like bread products (aka tortillas).

The summery-ness of it all is great and filling without being heavy and making you feel all blah. I’m sure you know what I mean. And if you have a non heavy/healthy lunch.. That means more dessert. Like homemade ice cream. Or Nutella s’mores. YEAH. More on that later.




I hope your summer is so great so far! I hope it is full of sun, watermelon, black berry cobbler, a good book, fresh lemonade, swimming, time with those that you love, cool shades, and new adventures :)



Margarita Chicken Burrito Bowl

For the chicken: (from Iowa Girl Eats)

4 chicken breasts

1/4 cup tequila (optional)

zest of 1 lime + juice of 4 limes

zest of 1 orange + juice of 2 oranges

2 T olive oil

approximately 1 T honey

3 tablespoons minced garlic or 3 cloves

salt and peppa

For the rice:

1 cup white rice (jasmine is the best)

2 cups water

2 T butter or oil


1/4 cup roughly chopped cilantro

juice of 1 – 2 limes

For the corn salad:

adapted from Foodie with Family

8-10 ears of corn

1/2 onion, finely diced

1/2 red bell pepper, finely diced

1 cup queso fresco cheese

1/2 cup mayo

1/3 cup cilantro, roughly chopped

juice of 1 lime

1 tsp chili powder

1/4 tsp cumin

salt and pepper

for the rest:

1-2 avocados

1/4 cup sour cream

a few wedges of lime

your favorite salsa

tortilla chips

Marinade the chicken for 1-4 hours. Meanwhile shuck and soak the corn in cold water for about 10-15 minutes. Combine rice, water, oil and salt and bring to a boil over medium high heat. Dry off the corn and brush with olive oil. Once the chicken has sat for the desired amount of time grill it and the corn. Grill the corn about 5 minutes on each side. The corn will look a bit burnt but don’t worry if some of the kernels are black, that means it’s nice and done!!

Once the rice is done mix in the fresh cilantro and lime juice and let sit until ready to eat! Easy peasy- limey squeezey! (sorry I had to)

Once the corn is done, use a sharp knife to  cut the kernels off of the cob. Next, combine the corn, mayo, pepper, onion, chili powder, cumin, cheese, lime, salt and pepper, and cilantro all together in a bowl and let rest until ready to eat.

Once the chicken is done, combine rice, chicken, corn salad, and desired toppings (i.e. avocado, salsa, sour cream, and so on). And then enjoy the best tortilla less burrito you’ve ever had.

One thought on “Margarita Chicken Bowl

  1. Pingback: Gardening: My Favorite Sign of Spring | Where the Heart Leads

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