Chipotle Chicken Burrito Bowl (Print Version)
Spiced chicken served with cilantro lime rice, black beans, corn, and fresh veggies in a vibrant bowl.
# Ingredients:
Chicken Marinade
01 -
2 tablespoons olive oil
02 -
3 tablespoons lime juice
03 -
3 chipotle chilis in adobo sauce, finely chopped
04 -
1 ½ tablespoons adobo sauce
05 -
1 ½ teaspoons garlic powder
06 -
¾ teaspoon salt
07 -
1 ½ pounds chicken breast, cut into strips
Cilantro Lime Rice
08 -
1 cup long-grain white rice, rinsed
09 -
1 ½ cups water
10 -
¼ teaspoon salt, plus more to taste
11 -
1 lime, zested
12 -
2 tablespoons fresh lime juice
13 -
¼ cup chopped cilantro
Bowl Assembly
14 -
1 head romaine lettuce, chopped
15 -
1 cup tomatoes, diced
16 -
1 cup frozen corn, thawed
17 -
1 (15-ounce) can black beans, rinsed and drained
18 -
½ small red onion, chopped
19 -
Guacamole or diced avocado
# Instructions:
01 -
Combine olive oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt in a large bowl. Add the chicken strips and toss to coat evenly. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
02 -
Heat a large skillet over medium-high heat. Remove chicken from marinade and add to the skillet. Stir frequently and cook until fully cooked, about 5 minutes. Remove from heat and set aside.
03 -
Bring 1 ½ cups water to a boil with ¼ teaspoon salt. Add rinsed rice and return to a boil, then reduce heat to low. Cover and simmer until water is absorbed and rice is tender, approximately 15 to 18 minutes. Remove lid and fluff rice with a fork. Stir in lime zest, lime juice, chopped cilantro, and adjust salt to taste.
04 -
In serving bowls, layer the cooked cilantro lime rice and chopped romaine lettuce. Top with cooked chicken, diced tomatoes, avocado or guacamole, thawed corn, black beans, and chopped red onion.
# Notes:
01 -
Store cooked rice and chicken separately in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in sealed bags for up to one month.