Chipotle Chicken Burrito Bowl
Dive into bold, zesty flavors with this Chipotle Chicken Burrito Bowl—your ultimate homemade Tex-Mex creation! Perfectly grilled chicken breasts are marinated in a smoky chipotle-lime blend, delivering a mouthwatering kick of spice in every bite. The base features aromatic cilantro lime rice, while vibrant layers of black beans, sweet corn, crisp red onion, and creamy avocado complete the dish. A dollop of tangy sour cream, a sprinkle of shredded cheddar cheese, and a garnish of fresh cilantro bring the whole bowl together, creating a colorful, satisfying meal that's both healthy and delicious. With just 20 minutes of prep and versatile ingredients, this hearty yet wholesome burrito bowl is ideal for meal prep, a busy weeknight dinner, or a fun DIY taco night.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups water
- 0.25 cup cilantro leaves
- 2 tablespoons lime juice
- 1 can black beans
- 1 cup corn kernels
- 0.5 cup red onion
- 1 sliced avocado
- 0.25 cup sour cream
- 0.5 cup shredded cheddar cheese
Instructions
In a blender or food processor, combine chipotle peppers, lime juice, olive oil, garlic, cumin, oregano, salt, and black pepper. Blend until a smooth marinade forms.
Place the chicken breasts in a shallow dish or ziplock bag. Pour the marinade over the chicken, ensuring it is well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-8 minutes on each side, or until thoroughly cooked with an internal temperature of 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing into strips.
Rinse the rice under cold water until the water runs clear. In a medium pot, bring the water to a boil and add the rinsed rice. Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked and water is absorbed.
Once the rice is cooked, remove from heat and gently stir in the chopped cilantro and lime juice. Fluff with a fork.
In a small pot, heat the black beans over medium heat until warm. Drain and rinse before heating if preferred.
To assemble the burrito bowls, start by layering the cilantro lime rice at the bottom. Top with sliced chipotle chicken, black beans, corn kernels, red onion, sliced avocado, and dollops of sour cream.
Garnish with shredded cheddar cheese and a sprinkle of fresh cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 25.1 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1405 mg | 30% | |
*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.
