optional toppings: lime juice, jalapenos, hot sauce or salsa
To make the chicken
In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
Transfer chicken to cutting board and let rest for 5 minutes. Slice into strips or bite-sized chunks, and serve on burrito bowls.
To assemble the burrito bowls
Evenly divide lettuce, black beans, corn, rice and tomatoes into each bowl. Top each with chicken, 2 tablespoon of plain Greek yogurt and 2 tablespoons guacamole. Serve with fresh lime wedges, jalapenos and hot sauce if desired.
*If you don't have the time to make the chicken, you can use any leftover chicken that you have in the fridge or even a prepared rotisserie chicken from your grocery store.If you're making these for meal prep lunches to eat throughout the week, I recommend packing the lettuce, sour cream and guacamole in a different container. That way you reheat your burrito bowl container in the microwave, and then mix in the fresh ingredients afterwards. A small snack bag like this works wonderfully for the lettuce, and small condiment containers are great for the sour cream and guac.