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
Units
Scale
- 2 lbs chicken thighs (or breasts)
- 1 lime
Chipotle Chicken Marinade
- 3 tablespoon 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 tablespoons cumin
- 2 teaspoons tablespoon 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
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
