Chipotle Chicken Burrito Bowls

Ingredients

• 900 g Chicken Breast (boneless, skinless; trimmed and butterflied)
• 1 tbsp Olive Oil (extra virgin recommended)
• 1 tbsp Lime Juice (freshly squeezed from half a lime)
• 4 pieces Garlic Cloves (peeled and roughly minced)
• 1.5 tsp Ground Cumin
• 1.5 tsp Smoked Paprika
• 1 tsp Dried Oregano
• ½ tsp Salt (or to taste)
• 1 tsp Cracked Black Pepper (about 20 cracks)
• 3 tbsp Chipotle in Adobo (about 60 g; mince if needed)
• 300 g Jasmine Rice (washed)
• 550 ml Water (cold)
• 1 can Black Beans (drained and rinsed)
• 1 can Corn Kernels (drained and rinsed)
• 5 g Fresh Cilantro (roughly chopped)
• ½ lime Lime Zest (zest from half a lime)
• 1 tbsp Additional Lime Juice (from the same half lime, added after zest)
• 200 g Cherry Tomatoes (washed and halved)
• ½ piece Red Onion (thinly sliced and diced; root kept intact while cutting)
• 100 g Shredded Cheddar Cheese (grated)
• 200 g High‑Protein Greek Yogurt (plain, for topping)
• 2 tbsp Sriracha Sauce
• 2 tbsp Mayonnaise

Instructions

1. Trim and Butterfly Chicken

   Place the chicken breasts on a cutting board, trim excess fat and sinew, then slice each breast horizontally to create two thinner fillets.

   Time: PT5M

2. Make Marinade and Coat Chicken

   In a mixing bowl combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, cracked black pepper, and chipotle in adobo. Add the butterflied chicken pieces and toss until fully coated. Scrape bowl sides to use all flavor.

   Time: PT5M

3. Marinate Chicken

   Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

   Time: PT30M

4. Cook Jasmine Rice

   Rinse 300 g jasmine rice until water runs clear. Combine rice, 550 ml cold water, and a pinch of salt in a saucepan. Bring to a rapid boil over high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let sit, still covered, for 4 minutes.

   Time: PT16M

   Temperature: High heat to boil, then low simmer

5. Prepare Fresh Toppings

   While the rice cooks, wash and halve the cherry tomatoes, thinly slice and dice the half red onion, roughly chop cilantro, zest half a lime, and squeeze additional lime juice.

   Time: PT5M

6. Cook Chicken

   Heat a large skillet over medium‑high heat and lightly spray with oil. Add the marinated chicken fillets; they should sizzle immediately. Cook the first side undisturbed for 4 minutes, then flip and cook another 3‑4 minutes. Use an instant‑read thermometer; the thickest part must reach 74 °C (165 °F).

   Time: PT8M

   Temperature: Medium‑high

7. Rest Chicken

   Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing.

   Time: PT5M

8. Slice Chicken

   Slice the rested chicken strips about 1 cm thick, cutting across the grain. Optionally dice if preferred.

   Time: PT2M

9. Combine Rice with Beans, Corn, and Herbs

   Fluff the cooked rice with a fork, then stir in the drained black beans, corn, chopped cilantro, lime zest, and lime juice. Mix until evenly distributed.

   Time: PT3M

10. Assemble Burrito Bowls

    Divide the rice‑bean mixture evenly among five 750 ml containers. Top each with chicken strips, a sprinkle of shredded cheese, cherry tomato halves, diced red onion, and a small handful of fresh cilantro. Drizzle equal parts sriracha and mayonnaise (or yogurt) to create the sauce, and add a dollop of high‑protein yogurt on top.

    Time: PT5M

11. Cool and Store

    Allow the assembled bowls to cool for 15‑20 minutes, then seal the lids. Store in the refrigerator for up to 4 days or freeze (without fresh toppings) for up to 3 months. Keep fresh toppings separate if freezing.

    Time: PT20M

Nutrition Facts

Calories

625

Protein

58 g

Carbohydrates

76 g

Fat

10 g

Fiber

8 g