Street Style Chicken Burrito Bowl
Street Style Chicken Burrito Bowl
Ingredients
For the Italian Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Mushrooms
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon soy sauce
For the Cheesy Scrambled Eggs
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Corn Rice Base
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 1 cup canned corn, drained
- 1 tablespoon butter
- 1/2 teaspoon salt
For Serving (Optional)
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges
- as needed hot sauce
Instructions
- 1
Prepare the Italian Chicken: In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet or frying pan over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and lightly browned. Remove from skillet and set aside.
⏱️ 10 min
- 3
Prepare the Honey Mushrooms: In the same skillet (no need to clean), melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.
⏱️ 7 min
- 4
Stir in the honey and soy sauce. Cook for another 2-3 minutes, allowing the sauce to coat the mushrooms. Remove from heat and set aside.
⏱️ 3 min
- 5
Prepare the Corn Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
⏱️ 20 min
- 6
Once the rice is cooked, stir in the drained corn and 1 tablespoon of butter. Fluff with a fork and keep warm.
⏱️ 2 min
- 7
Prepare the Cheesy Scrambled Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper.
⏱️ 2 min
- 8
Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center, allowing the uncooked egg to flow underneath.
⏱️ 3 min
- 9
When the eggs are mostly set but still slightly wet, sprinkle in the shredded cheddar cheese. Continue to cook for another minute, gently folding, until the cheese is melted and the eggs are cooked to your desired consistency. Do not overcook.
⏱️ 2 min
- 10
Assemble the Burrito Bowls: Divide the corn rice among 4 serving bowls. Top each bowl with a portion of the Italian chicken, honey mushrooms, and cheesy scrambled eggs.
⏱️ 3 min
- 11
Garnish with fresh cilantro and serve with lime wedges and hot sauce, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Street Style Chicken Burrito Bowl
For the Italian Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Mushrooms
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon soy sauce
For the Cheesy Scrambled Eggs
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Corn Rice Base
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 1 cup canned corn, drained
- 1 tablespoon butter
- 1/2 teaspoon salt
For Serving (Optional)
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges
- as needed hot sauce
Instructions
- 1
Prepare the Italian Chicken: In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat a large skillet or frying pan over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and lightly browned. Remove from skillet and set aside.
⏱️ 10 min - 3
Prepare the Honey Mushrooms: In the same skillet (no need to clean), melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.
⏱️ 7 min - 4
Stir in the honey and soy sauce. Cook for another 2-3 minutes, allowing the sauce to coat the mushrooms. Remove from heat and set aside.
⏱️ 3 min - 5
Prepare the Corn Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
⏱️ 20 min - 6
Once the rice is cooked, stir in the drained corn and 1 tablespoon of butter. Fluff with a fork and keep warm.
⏱️ 2 min - 7
Prepare the Cheesy Scrambled Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper.
⏱️ 2 min - 8
Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center, allowing the uncooked egg to flow underneath.
⏱️ 3 min - 9
When the eggs are mostly set but still slightly wet, sprinkle in the shredded cheddar cheese. Continue to cook for another minute, gently folding, until the cheese is melted and the eggs are cooked to your desired consistency. Do not overcook.
⏱️ 2 min - 10
Assemble the Burrito Bowls: Divide the corn rice among 4 serving bowls. Top each bowl with a portion of the Italian chicken, honey mushrooms, and cheesy scrambled eggs.
⏱️ 3 min - 11
Garnish with fresh cilantro and serve with lime wedges and hot sauce, if desired.
⏱️ 1 min