Chipotle Burrito Bowls - Even Better at Home

Ingredients

• 1 can (7 oz) Chipotle Peppers in Adobo Sauce (Use 2 peppers and enough sauce to total 1/4 cup)
• 1/4 cup Red Onion (Finely diced for the marinade)
• 2 cloves Garlic (Finely minced)
• 4 tablespoons Lime Juice (Freshly squeezed (about 5 limes))
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1 teaspoon Brown Sugar (Can substitute agave nectar or honey)
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper
• 1.4 pounds Boneless Skinless Chicken Breast (Pounded to ≤1 inch thick, cut into 5‑6 oz pieces)
• 1 cup Long Grain White Rice (Rinsed until water runs clear)
• 1.75 cups Water
• 1 tablespoon Olive Oil (for rice)
• 16 ounces Frozen Corn (Thawed; can use 2 cans drained (but fresh tastes better))
• 1/2 cup Cilantro (Finely chopped; divided between salsa, rice, guac)
• 1/4 cup Red Onion (for salsa) (Finely diced)
• 1 piece Jalapeño (Finely diced; adjust to taste)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 can (15 oz) Canned Black Beans (Rinsed, drained, warmed)
• 2 large Avocado (Peeled, pitted, quartered)
• 1/2 cup Sour Cream (Optional topping)
• 1/2 cup Monterey Jack Cheese (Shredded; can substitute cheddar, Gruyère, or Swiss)
• 1 tablespoon Olive Oil (for chicken)
• 2 tablespoons Lime Juice (final rice seasoning)
• 1 tablespoon Olive Oil (final rice seasoning)

Instructions

1. Make Chipotle Marinade

   Combine 2 chipotle peppers, enough adobo sauce to total 1/4 cup, diced red onion, minced garlic, 2 tbsp lime juice, 2 tbsp olive oil, chili powder, cumin, oregano, brown sugar, salt, and black pepper in a food processor. Blend 20‑30 seconds until smooth.

   Time: PT5M

2. Prep Chicken

   Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet until thickness is ≤1 inch. Cut into 5‑6 ounce pieces.

   Time: PT5M

3. Marinate Chicken

   Place chicken pieces in a large bowl, pour the chipotle marinade over, toss to coat, and refrigerate for at least 30 minutes (up to a few hours).

   Time: PT30M

4. Rinse Rice

   Put 1 cup long‑grain rice in a fine mesh strainer and rinse under cool running water for 1‑2 minutes until the water runs clear. Drain well.

   Time: PT2M

5. Cook Rice

   In a medium saucepan combine rinsed rice, 1¾ cups water, 1 tbsp olive oil, and 1 tsp salt. Bring to a boil over medium‑high heat, then reduce to low, cover, and simmer for 20‑25 minutes until water is absorbed and rice is tender.

   Time: PT22M

   Temperature: Medium heat

6. Prepare Corn Salsa

   In a large bowl combine thawed corn, 1/4 cup chopped cilantro, 1/4 cup diced red onion, 1 diced jalapeño, 2 tbsp lime juice, 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. Mix well.

   Time: PT5M

7. Make Guacamole

   In a medium bowl mash 2 ripe avocados with 2 tsp lime juice, 2 tbsp chopped cilantro, ¼ tsp salt, and a pinch of black pepper until desired consistency is reached.

   Time: PT5M

8. Finish Rice

   Stir 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 cup chopped cilantro into the cooked rice. Fluff with a fork.

   Time: PT2M

9. Cook Chicken

   Heat 1 tbsp olive oil in a large cast iron skillet over medium heat for about 1 minute. Add chicken pieces, letting excess marinade drip off. Cook 6‑8 minutes per side for breasts (or 9‑10 minutes per side for thighs), brushing with remaining marinade halfway through. Chicken is done when internal temperature reaches 165°F and no longer pink.

   Time: PT15M

   Temperature: Medium heat

10. Assemble Bowls

    In each serving bowl, layer a base of cilantro‑lime rice, then add chicken pieces, corn salsa, warmed black beans, a scoop of salsa or pico de gallo, a drizzle of sour cream, shredded Monterey Jack cheese, and a generous dollop of guacamole.

    Time: PT5M

Nutrition Facts

Calories

900

Protein

30g

Carbohydrates

80g

Fat

35g

Fiber

10g

Ingredient Substitutions

• Instead of Chipotle Peppers in Adobo Sauce: Dried chipotle peppers (soaked), Smoked paprika
• Instead of Red Onion: White onion, Sweet onion
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Lime Juice: Lemon juice
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Chili Powder: Paprika
• Instead of Ground Cumin: Coriander powder
• Instead of Dried Oregano: Mexican oregano
• Instead of Brown Sugar: Agave nectar, Honey
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Boneless Skinless Chicken Breast: Chicken thighs
• Instead of Long Grain White Rice: Brown rice
• Instead of Olive Oil (for rice): Canola oil
• Instead of Frozen Corn: Fresh corn kernels
• Instead of Cilantro: Parsley
• Instead of Red Onion (for salsa): White onion
• Instead of Jalapeño: Green bell pepper
• Instead of Lemon Juice: Additional lime juice
• Instead of Canned Black Beans: Cooked dry beans
• Instead of Avocado: Mashed peas (for vegans)
• Instead of Sour Cream: Greek yogurt
• Instead of Monterey Jack Cheese: Cheddar cheese, Gruyère, Swiss cheese
• Instead of Olive Oil (for chicken): Avocado oil
• Instead of Lime Juice (final rice seasoning): Lemon juice
• Instead of Olive Oil (final rice seasoning): Canola oil

Equipment Needed

• Food Processor or Blender
• Large Bowl
• Meat Mallet
• Cutting Board
• Chef's Knife
• Fine Mesh Strainer
• Medium Saucepan with Lid
• Large Cast Iron Skillet
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Fork or Potato Masher
• Serving Bowls

Critical Steps — Do Not Skip

• Blending a smooth chipotle marinade
• Marinating the chicken for at least 30 minutes
• Rinsing rice until water runs clear
• Cooking rice with a tight‑fitting lid
• Cooking chicken to an internal temperature of 165°F
• Fluffing rice with lime, oil, and cilantro before serving

Chef Tips from the Video

• Use a can of chipotle peppers in adobo for authentic smoky heat without the extra step of rehydrating dried peppers.
• For extra smoky flavor, briefly sear the chicken on high heat then finish cooking on lower heat.
• Add a splash of orange juice to the corn salsa for a subtle sweetness.

Troubleshooting

Storage

Refrigerator: Store rice, chicken, corn salsa, guacamole, and beans in airtight containers for up to 3‑4 days.

Freezer: Raw marinated chicken can be frozen for up to 2 months; cooked rice and beans freeze well for 2‑3 months.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Prepare corn salsa and guacamole up to 30 minutes ahead; keep guac covered with plastic wrap pressed directly on the surface.
• Cook rice a day ahead, cool quickly, and refrigerate; reheat with a splash of water.

Frequently Asked Questions