Chipotle Burrito Bowl Recipe
A bold and spicy chipotle chicken burrito bowl served over fresh cilantro lime rice, topped with vibrant ingredients like guacamole and pico de gallo.
Ingredients
- 1.5 lbs Chicken Breasts, cut into 1-inch cubes
- 0.5 can Chipotle Peppers in Adobo Sauce, about 3 peppers
- 2 cloves Garlic Or 1 teaspoon of garlic powder.
- 1 teaspoon Salt
- 1 Juice of Lime
- 1 cup Long-Grain Rice
- 1 Lime Zested and juiced
- 0.25 cup Cilantro, chopped
- 1 head Romaine Lettuce, chopped
- 1 15-ounce can Black Beans, rinsed & drained
- 1 15-ounce can Corn, rinsed & drained
- Pico de Gallo For topping.
- Guacamole For creamy richness.
- Sour Cream For a tangy, creamy finish.
Instructions
- In a blender, combine half of the chipotle peppers with some of the juices, garlic, salt, and lime juice until smooth. Pour the marinade over the chicken, toss to coat well, cover, and refrigerate for 2 hours or overnight.
- Follow the package instructions to cook the rice, adding lime juice and zest as specified. Once cooked, fluff the rice with a fork and mix in the chopped cilantro for added flavor.
- Heat a pan over medium-high heat and lightly grease it with oil. Cook the chicken in batches for about 7 minutes, ensuring each side is well-seared.
- Prepare your toppings for assembly. Warm the corn and black beans slightly. In a bowl, layer the cilantro lime rice, chipotle chicken, shredded lettuce, black beans, corn, Pico de Gallo, guacamole, and a dollop of sour cream.
Notes
- Marinate longer if time permits for deeper flavors.
- Store components separately for easy reheating.
Nutrition
Calories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 10gSugar: 3g
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