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