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Chipotle Chicken Burrito Bowl

A delicious homemade chipotle chicken burrito bowl recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1.5 lb s boneless skinless chicken breasts
  • 2 chipotle peppers in adobo, minced + 2 tablespoons adobo sauce
  • 1 tablespoon olive oil
  • Juice of 2 limes, divided
  • 2 cups jasmine rice, cooked
  • 1/4 cup fresh cilantro, chopped
  • 1 can (15 oz) black beans, drained and warmed
  • 1 cup corn kernels
  • 1 cup pico de gallo
  • 1 avocado, sliced
  • 1/2 cup sour cream
  • 1/2 cup shredded Mexican cheese
  • Salt and pepper to taste

Method
 

  1. Marinate. Mix the chipotle peppers, adobo sauce, juice of 1 lime, salt, and pepper. Coat the chicken and let it sit for at least 15 minutes (or up to 4 hours in the fridge).
  2. Sear. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until charred and cooked through. Rest for 5 minutes, then slice.
  3. Rice. Stir the remaining lime juice and chopped cilantro into the warm cooked rice. Season with a pinch of salt.
  4. Assemble. Divide cilantro-lime rice among bowls. Top with sliced chicken, black beans, corn, pico de gallo, avocado, sour cream, and cheese.

Notes

Let the chicken rest before slicing so the juices redistribute and it stays moist. The longer you marinate, the deeper the chipotle flavor. Even 15 minutes makes a difference. Warm the black beans with a pinch of cumin for extra flavor.