Ultimate Chipotle Burrito Bowl

Ingredients

• 1 cup Parboiled Rice (Rinsed until water runs clear)
• 2 cups Water (For cooking rice)
• 1 pinch Salt (Added to rice water)
• 1 teaspoon Olive Oil (For rice cooking)
• 1 pound Chicken Breast (Thinly sliced, washed and patted dry)
• 2 tablespoons Olive Oil (For searing chicken)
• 1 teaspoon Adobo Seasoning (Contains salt; adjust if needed)
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1 packet Taco Seasoning (≈2 tbsp; can use homemade blend)
• 1/2 teaspoon Paprika (Regular (non‑smoked))
• 1/4 teaspoon Ground Cumin (Light hand)
• 1/4 teaspoon Oregano (Light hand)
• 1/4 teaspoon Ground Black Pepper (Freshly cracked)
• 1/4 teaspoon Chicken Bouillon (Adds depth; optional)
• 2 cups Romaine Lettuce (Chopped)
• 2 Roma Tomatoes (Diced for pico de gallo)
• 1/4 cup Red Onion (Finely diced)
• 1 Jalapeño (Seeded, minced; wear gloves)
• 1/2 cup Fresh Cilantro (Chopped; divided for rice and pico)
• 1 Lime (Juiced)
• 1 cup Black Beans (Rinsed and drained (canned))
• 1 cup Corn Kernels (Fresh, canned or frozen (thawed))
• 1/2 cup Guacamole (Store‑bought or homemade)
• 1/2 cup Mexican Blend Cheese (Shredded; melts well)
• 1/4 cup Sour Cream
• 1/4 cup Salsa (Mild or spicy, per preference)

Instructions

1. Cook the Rice

   Rinse 1 cup parboiled rice until water runs clear. In a medium saucepan combine rice, 2 cups water, a pinch of salt and 1 tsp olive oil. Bring to a rolling boil, then cover and reduce to a gentle simmer for about 15 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: 100°C

2. Prepare Pico de Gallo

   Dice the tomatoes, finely dice 1/4 cup red onion, mince the seeded jalapeño (wear gloves), and chop half of the cilantro leaves. Combine all in a bowl, add the juice of 1 lime, and season with a pinch of salt. Mix well and set aside.

   Time: PT10M

3. Make Cilantro‑Lime Rice

   Fluff the cooked rice with a fork, then stir in the remaining chopped cilantro, the juice of the lime, and a pinch of salt if needed. Mix until evenly coated.

   Time: PT3M

4. Season the Chicken

   Place the thinly sliced chicken breast on a plate. Drizzle with 2 tbsp olive oil, then sprinkle with adobo, onion powder, garlic powder, taco seasoning, paprika, cumin, oregano, black pepper, and chicken bouillon. Pat the seasonings into the meat and let rest for 3–5 minutes.

   Time: PT5M

5. Sear the Chicken

   Heat the cast‑iron skillet over high heat until very hot. Add a small drizzle of oil, then lay the chicken strips in a single layer. Cook 1½–2 minutes on the first side, then lower heat to medium and flip; cook another 1–1½ minutes until fully cooked through.

   Time: PT4M

   Temperature: high

6. Rest and Slice Chicken

   Transfer the cooked chicken to a cutting board and let rest for 3–5 minutes. Then slice into bite‑size strips.

   Time: PT5M

7. Assemble the Burrito Bowls

   In each serving bowl, start with a generous scoop of cilantro‑lime rice. Top with corn, black beans, pico de gallo, guacamole, sliced chicken, chopped romaine lettuce, shredded cheese, a drizzle of salsa, and a dollop of sour cream.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

65 g

Fat

15 g

Fiber

10 g