Here’s the secret to recreating your favorite Chipotle Burrito Bowl at home!

Ingredients

• 1.5 pounds Chicken Thighs (boneless, skinless, cut into bite-size pieces)
• 2 tablespoons Chipotle Peppers in Adobo Sauce (minced)
• 1 teaspoon Ground Cumin (toasted)
• 0.5 teaspoon Dried Oregano (Mexican oregano if available)
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for searing)
• 1 cup Long Grain White Rice (rinsed)
• 2 cups Chicken Broth (or water)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Fresh Cilantro (chopped, plus extra for garnish)
• 1 cup Pinto Beans (drained and rinsed; canned or cooked from dry)
• 1 cup Corn Kernels (frozen or canned, thawed if frozen)
• 2 medium Tomato (diced for pico de gallo)
• 0.25 cup Red Onion (diced, about 1/4 medium onion)
• 1 small Jalapeño (seeded and minced; adjust heat to taste)
• 0.5 fruit Lime (juice for pico de gallo)
• 1 large Avocado (ripe, mashed for guacamole)
• 1 cup Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)

Instructions

1. Marinate Chicken

   In a zip-top bag combine chipotle peppers, adobo sauce, cumin, oregano, garlic powder, salt, pepper, and olive oil. Add the chicken pieces, seal, and massage to coat. Refrigerate for at least 2 hours or overnight.

   Time: PT5M

2. Make Pico de Gallo

   Dice tomatoes, red onion, jalapeño, and cilantro. Place in a small bowl, add lime juice, a pinch of salt, and optional olive oil. Stir and let sit while you finish other prep.

   Time: PT10M

3. Make Guacamole

   Halve the avocado, remove the pit, and scoop the flesh into a large bowl. Mash with a fork, add a squeeze of lime juice and a pinch of salt. Mix until smooth.

   Time: PT5M

4. Toast Rice

   Heat 1 tsp olive oil in a saucepan over medium heat. Add the rinsed rice and stir for 3‑4 minutes until the grains turn lightly golden and fragrant.

   Time: PT5M

   Temperature: Medium heat

5. Cook Rice

   Add chicken broth (or water) to the toasted rice, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

   Time: PT20M

   Temperature: Boiling then simmer

6. Season Rice

   Stir lime juice and chopped cilantro into the cooked rice. Taste and adjust salt if needed.

   Time: PT2M

7. Sear Chicken

   Heat the skillet over medium‑high heat and add a little oil. Remove chicken from the bag, discarding excess marinade, and sear pieces 5 minutes per side until golden and the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: Medium‑high heat

8. Heat Beans and Corn

   In the same skillet (or a separate pan), add the drained pinto beans and corn kernels. Stir for 3‑4 minutes until heated through.

   Time: PT5M

   Temperature: Medium heat

9. Assemble Burrito Bowl

   In each serving bowl, start with a base of cilantro‑lime rice. Top with seared chicken, beans, corn, a generous spoonful of pico de gallo, guacamole, and shredded cheese. Garnish with extra cilantro, lime wedges, and optional sour cream.

   Time: PT5M

Nutrition Facts

Calories

850

Protein

35g

Carbohydrates

90g

Fat

30g

Fiber

12g