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Chipotle Chicken Burrito Bowls - Fresh, Flavorful, and Easy to Make

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • Chipotle marinade: 2–3 chipotle peppers in adobo (plus 1–2 teaspoons adobo sauce), 2 cloves garlic, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon honey or maple syrup (optional)
  • Rice: 1.5 cups long-grain white rice or brown rice, 1/2 cup chopped cilantro, zest and juice of 1 lime, salt, and a splash of oil or butter
  • Beans: 1 can black beans, drained and rinsed (or pinto beans)
  • Veggies and toppings: 1 cup corn (fresh, canned, or frozen), 1 red onion, 1–2 bell peppers, 1 pint cherry tomatoes, 1 avocado, romaine or shredded lettuce, fresh cilantro, lime wedges
  • Salsa and sauces: Your favorite salsa, hot sauce, and/or a quick chipotle-lime crema (see below)
  • Chipotle-lime crema (optional): 1/2 cup sour cream or Greek yogurt, 1 teaspoon adobo sauce, 1 teaspoon lime juice, pinch of salt
  • Extras: Shredded cheese, pickled jalapeños, tortilla chips for crunch

Method
 

  1. Make the marinade: In a blender or small food processor, combine chipotle peppers, adobo sauce, garlic, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, pepper, and honey. Blend until smooth. Taste and adjust heat with more adobo if you like it spicier.
  2. Marinate the chicken: Pat chicken dry and place in a bowl or zip-top bag. Pour over the marinade and toss to coat. Chill for at least 30 minutes, and up to 8 hours. Short on time? Even 15 minutes helps.
  3. Cook the rice: Rinse rice until the water runs clear. Cook according to package directions. Fluff with a fork, then stir in lime zest, lime juice, chopped cilantro, a splash of oil or butter, and a pinch of salt. Keep warm.
  4. Prep the toppings: Slice bell peppers and red onion. Halve the cherry tomatoes. Rinse and drain black beans. Dice avocado. Chop extra cilantro. Cut lime wedges. If using corn, char it in a hot skillet with a little oil and salt for 3–4 minutes to boost flavor.
  5. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook 5–6 minutes per side for thighs (4–5 for thin breasts), until nicely charred and internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or chop.
  6. Optional pepper-onion sauté: In the same pan, add peppers and onions with a pinch of salt. Cook 4–6 minutes until lightly charred but still crisp.
  7. Make the crema: Stir together sour cream or Greek yogurt, adobo sauce, lime juice, and a pinch of salt until smooth.
  8. Assemble the bowls: Add a base of cilantro-lime rice. Top with chicken, beans, corn, peppers and onions, tomatoes, avocado, lettuce, and cilantro. Spoon over salsa and crema. Finish with lime juice and a few crushed tortilla chips for crunch if you like.
  9. Adjust to taste: Add more salt, a dash of hot sauce, or extra lime until it sings.