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Chipotle Chicken Burrito Bowl

Smoky Chipotle Chicken Burrito Bowl Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb boneless skinless chicken thighs
  • 2 chipotle peppers in adobo, plus 1 tbsp adobo sauce
  • 2 tbsp neutral oil
  • 2 limes
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • 2 cups cooked white or brown rice, warm
  • 1 cup canned black beans, drained and rinsed
  • ½ cup corn kernels
  • 1 cup halved cherry tomatoes
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
  • ⅓ cup sour cream

Method
 

  1. Blend chipotle peppers, adobo sauce, oil, juice of 1 lime, garlic, cumin, and salt until smooth. Marinate chicken in the mixture for 15 minutes at room temperature or up to overnight in the fridge.
  2. Sear chicken in a hot oiled pan over medium-high heat for 5 to 6 minutes per side, until 165°F. Rest, then slice against the grain.
  3. Stir sour cream, juice of half a lime, a pinch of salt, and optional adobo sauce together until smooth.
  4. Divide rice among bowls. Top with sliced chicken, beans, corn, tomatoes, avocado, and cilantro. Drizzle with lime crema and serve right away.

Notes

Marinating time is not included in the prep, so plan ahead if you want a longer soak. The chicken benefits from a rest after cooking, about 5 minutes before slicing keeps it juicy.