Homemade vs Chipotle BURRITO BOWL

Ingredients

• 6 cloves Garlic (finely minced; 4 for chicken marinade, 1 for salsa, 1 for guacamole)
• 2 teaspoons Cumin (ground; 1 tsp for chicken, 0.25 tsp each for salsa, guac, beans)
• 1 teaspoon Kosher Salt (for chicken marinade)
• 0.5 cup Orange Juice (freshly squeezed preferred)
• 0.5 teaspoon Mexican Oregano (more pungent than Mediterranean oregano)
• 2 teaspoons Chipotle in Adobo Sauce (pureed; provides smoky heat)
• 0.75 cup Olive Oil (1/4 cup for chicken marinade, 1 tbsp for rice toast, 1 tbsp for beans, plus brushing corn)
• 1.5 pounds Boneless Skinless Chicken Thighs (trim excess fat; marinate at least 1 hour)
• 2 cups White Basmati Rice (rinsed and drained before toasting)
• 4 cups Water (or chicken broth for richer flavor)
• 2 Lime (zest (green only) for rice, juice for salsa, guac, and agua fresca)
• 1 large Tomato (ripe, diced for salsa)
• 1 large Red Onion (half for salsa, half for guacamole)
• 5 tablespoons Cilantro (chopped; 1 tbsp for salsa, 3 tbsp for guac, extra for rice garnish)
• 1 Avocado (ripe, mashed for guacamole)
• 0.25 teaspoon Smoked Paprika (adds smoky depth to guacamole)
• 1 can Pinto Beans (15‑oz, keep some liquid for seasoning)
• 0.5 Green Bell Pepper (chopped for bean sauté)
• 1 Fresh Corn Ear (grilled and cut into kernels)
• 2 cups Romaine Lettuce (chopped)
• 2 tablespoons Sour Cream (optional topping)
• 0.5 cup Shredded Cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 cups Strawberries (washed, whole)
• 1 tablespoon Honey (sweetener for agua fresca)
• 1 teaspoon Chili Powder (divided among salsa, beans, corn, and guac (small amounts))
• 0.75 teaspoon Salt (for rice, salsa, guac, beans)

Instructions

1. Prepare Chicken Marinade

   In a mixing bowl combine minced garlic, cumin, kosher salt, orange juice, Mexican oregano, chipotle in adobo, and olive oil. Whisk until blended, then add the chicken thighs, turning to coat. Cover and refrigerate for at least 1 hour or overnight.

   Time: PT15M

2. Toast Basmati Rice

   Rinse 2 cups basmati rice until water runs clear, then drain. Heat 1 tbsp olive oil in a medium saucepan over medium heat, add the rice and stir for 5‑6 minutes until lightly golden and fragrant.

   Time: PT6M

   Temperature: Medium heat

3. Cook Rice

   Add 4 cups water (or broth), 0.5 tsp salt, a dash of cumin, and the zest of one lime (green only) to the toasted rice. Bring to a boil, then reduce to low, cover, and simmer until liquid is absorbed, about 15 minutes.

   Time: PT15M

   Temperature: Low simmer

4. Steam Rice

   Turn off heat, keep the pot covered, and let the rice sit for 15 minutes to finish steaming. Fluff with a fork before serving.

   Time: PT15M

5. Make Chipotle Salsa

   Dice the tomato, chop ½ of the red onion, mince 1 garlic clove, and finely chop cilantro. Combine in a small bowl with juice of half a lime, 0.25 tsp cumin, 0.25 tsp chili powder, and a pinch of salt. Mix well and set aside.

   Time: PT10M

6. Make Guacamole

   In another bowl combine the remaining half of the red onion, 1 minced garlic clove, 3 tbsp chopped cilantro, the flesh of 1 ripe avocado, 0.25 tsp cumin, 0.25 tsp smoked paprika, 0.25 tsp salt, and juice of the other half lime. Mash to desired consistency.

   Time: PT10M

7. Sauté Beans and Veggies

   Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and green bell pepper, sauté until fragrant (3‑4 minutes). Add 1 minced garlic clove, then stir in the canned pinto beans with a splash of their liquid, 0.25 tsp chili powder, and 0.25 tsp cumin. Cook until heated through, about 5 minutes.

   Time: PT10M

   Temperature: Medium heat

8. Grill Corn

   Preheat grill or grill pan to high. Brush the ear of corn with a little olive oil, place on the grill, and cook, turning occasionally, until charred spots appear (about 5 minutes). Remove, sprinkle with chili powder, and cut kernels off the cob.

   Time: PT5M

   Temperature: High heat

9. Grill Chicken

   Remove chicken from the marinade, letting excess drip off. Grill over medium‑high heat 4‑5 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then chop into bite‑size pieces.

   Time: PT10M

   Temperature: Medium‑high heat

10. Assemble Burrito Bowls

    In each serving bowl place a scoop of cilantro‑lime rice, top with chopped romaine lettuce, grilled chicken, charred corn kernels, seasoned beans, chipotle salsa, guacamole, a dollop of sour cream (optional), shredded cheese, and a lime wedge.

    Time: PT5M

11. Blend Strawberry Agua Fresca

    Combine 2 cups washed strawberries, 2 cups water, juice of 1 whole lime, and 1 tbsp honey in a blender. Blend until smooth, taste, and adjust sweetness or tartness as desired.

    Time: PT5M

Nutrition Facts

Calories

900

Protein

35g

Carbohydrates

100g

Fat

30g

Fiber

12g