Chicken Chipotle Burrito Bowls
Spice up your dinner routine with these vibrant and flavorful Chicken Chipotle Burrito Bowls! Perfectly marinated chicken breasts, infused with smoky chipotle peppers, garlic, and warm spices, are grilled to perfection and paired with fluffy cilantro-lime rice. Loaded with fresh and colorful toppings like black beans, juicy cherry tomatoes, sweet corn, and creamy avocado, these customizable burrito bowls are a crowd-pleaser. Whether you’re meal prepping for the week or serving up a quick family dinner, this recipe is ready in just 45 minutes and offers endless options for toppings like sour cream, shredded cheese, or a crunchy tortilla chip garnish. Packed with bold flavors and wholesome ingredients, these burrito bowls are your ticket to a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Cooked white or brown rice
- 0.5 cups Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 cup Black beans, drained and rinsed
- 1 cup Fresh corn kernels (or canned, drained)
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, diced
- 0.5 cup Sour cream (optional)
- 0.5 cup Shredded cheddar cheese (optional)
- 1 cup Tortilla chips (optional)
Instructions
In a medium bowl, combine olive oil, chipotle peppers in adobo sauce, minced garlic, cumin, paprika, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and ensure it is evenly coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.
While the chicken marinates, prepare the cilantro-lime rice. In a mixing bowl, combine cooked rice, chopped cilantro, and lime juice. Set aside.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes, then slice into bite-sized pieces.
To assemble the burrito bowls, start by dividing the cilantro-lime rice evenly among four bowls.
Top each bowl with a portion of sliced chicken, black beans, corn, cherry tomatoes, diced avocado, and any other desired toppings like sour cream, shredded cheese, or crumbled tortilla chips.
Serve immediately and enjoy your homemade Chicken Chipotle Burrito Bowls!
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 25.8 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 985 mg | 76% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4536 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
