Description
These Chipotle Burrito Bowls are smoky, bold, and easy to customize with chipotle chicken, rice, beans, and fresh toppings—perfect for a healthy, flavor-packed weeknight dinner. Vegetarian? Make our sofritas recipe.
Ingredients
- 2 lbs chicken thighs (or breasts)
- 1 lime
- optional fajita veggies- see notes
Chipotle Chicken Marinade
- 3 tablespoons olive oil
- 1- 2 chipotle peppers (canned) plus 3 tablespoons adobo sauce (juice from can)
- 4-6 garlic cloves
- 1 shallot (1/4 cup) or 1/4 cup onion
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons salt (or 1 teaspoon per pound of chicken)
Bowl Ingredients (makes 6 bowls)
- 4-6 cups cooked rice (try our cilantro lime rice or Spanish rice)
- 2 cans black beans, drained (season with salt and pepper)
- Optional toppings: corn, diced tomatoes, diced avocado, cilantro, pickled onions, green onions, micro greens, pumpkin seeds, hot sauce, lime wedges. No need to use all, pick a few!
Instructions
- Preheat oven to 425F
- Make the chipotle marinade. Blend ingredients into a thick paste using a food processor. Adjust the salt based on the amount of chicken you have.
- Coat the chicken. If using large chicken breasts, cut them in half into similarly sized pieces. Toss the chicken in a bowl or ziplock with the marinade and marinate for 20 minutes or refrigerate for up to 3 days.
- Cook the chicken. Bake in a 425F oven on a parchment-lined sheet pan or large braiser, for 20-30 minutes, until cooked to 165F at the thickest part. If using thighs cook to 170 F. Broil for a few minutes to deepen the caramelization. Let the chicken rest for 10 minutes before cutting. Alternatively, you can grill the chicken (see notes).
- Cut or shred the chicken into bite-sized pieces (or leave whole and store in the fridge for later) and squeeze with lime juice. Adjust salt to taste. I like to place cut chicken back into the braiser with the remaining marinade and caramelize it on the stove top a bit.
- Assemble the bowls. Place 3/4 cup rice on the bottom, top with ½ seasoned black beans, then add the 3/4 cup chipotle chicken and top with any of the garnishes.
Notes
Fajita veggies: onions and bell peppers, cut into wedges. Toss with olive oil, salt, and pepper, and place on the sheet pan (to one side). Roast the chicken, tossing halfway through, remove when tender and slightly charred.
Bowls can be prepped ahead (best without toppings), refrigerated for up to 4 days and microwaved, or served chilled.
Store chicken, rice, and beans separately in the refrigerator for up to 4 days. Or freeze for up to 3 months.
Reheat the chopped chipotle chicken in a skillet, carmelizing it a bit.
To Grill– visit this grilled Chipotle chicken post for directions!
Nutrition
- Serving Size: 1 Bowl
- Calories: 562
- Sugar: 1.1 g
- Sodium: 756.4 mg
- Fat: 14.4 g
- Saturated Fat: 2.9 g
- Carbohydrates: 62.2 g
- Fiber: 10.6 g
- Protein: 41.9 g
- Cholesterol: 142 mg
