Soy-Free Chipotle Chicken Burrito Bowl
Savor a flavor-packed and allergen-friendly twist on a classic with this Soy-Free Chipotle Chicken Burrito Bowl. Featuring juicy, charred chicken marinated in smoky chipotle peppers, zesty lime juice, and warming spices, this recipe is a feast for the senses. Served atop fluffy, broth-infused rice and layered with vibrant toppings like fresh tomatoes, creamy avocado, sweet corn, black beans, and a dollop of sour cream, every bite is an explosion of texture and taste. Completely soy-free and customizable, this hearty, wholesome bowl is perfect for family dinners, meal prep, or anytime you’re craving healthier Mexican-inspired cuisine. Pair it with crunchy tortilla chips on the side for the ultimate dining experience!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 tablespoon Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Uncooked white rice
- 2 cups Chicken broth
- 2 pieces Roma tomatoes
- 0.5 piece Red onion
- 0.25 cup Fresh cilantro
- 1 cup Corn kernels
- 1 can Black beans
- 1 piece Avocado
- 0.5 cup Sour cream
- 1 cup Shredded cheese
- 1 cup Tortilla chips
Instructions
Start by preparing the marinade for the chicken. In a bowl, mix the chipotle peppers in adobo sauce, lime juice, 2 tablespoons olive oil, ground cumin, garlic powder, paprika, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or a shallow dish, then pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
While the chicken is marinating, cook the rice. Add the rice and chicken broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes or until all the broth is absorbed and the rice is tender.
Meanwhile, heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.
Remove the chicken from the marinade and place it in the pan. Discard any leftover marinade. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing it into strips.
Prepare the toppings by dicing the Roma tomatoes, chopping the red onion, and cilantro.
Drain and rinse the black beans. Set aside with the corn kernels.
Dice the avocado and set it aside along with the sour cream, shredded cheese, and tortilla chips.
Assemble the burrito bowls by dividing the cooked rice among four bowls. Top each bowl with sliced chicken, tomatoes, red onion, corn, black beans, avocado, a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro.
Serve with a side of tortilla chips for added crunch. Enjoy your homemade Soy-Free Chipotle Chicken Burrito Bowl!
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 6315 mg | 275% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 31.6 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1445 mg | 111% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3468 mg | 74% | |
*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.
