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A protein-packed, Chipotle-inspired chicken burrito bowl featuring chipotle-seasoned chicken, cilantro lime rice, black beans, corn, fresh vegetables, and creamy avocado. Perfect for meal prep and quick meals with vibrant flavors.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 3 chipotle chilis in adobo sauce, finely chopped, plus 1 ½ tablespoon adobo sauce
  • 1 ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 ½ pounds chicken breast, cut into strips
  • 1 cup long-grain white rice, rinsed
  • 1 ½ cups water
  • ¼ teaspoon salt plus more to taste
  • 1 lime, zested plus 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro
  • 1 head romaine lettuce, chopped
  • 1 cup tomatoes, diced
  • 1 cup frozen corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • ½ small red onion, chopped
  • Guacamole or diced avocado

Instructions

  1. Mix olive oil, lime juice, finely chopped chipotle chilis, adobo sauce, garlic powder, and salt in a large bowl to make the marinade.
  2. Toss chicken strips in the marinade to coat, cover, and refrigerate at least 2 hours or up to overnight.
  3. Rinse long-grain white rice under cold water until the water runs clear.
  4. Bring water and salt to a boil in a pot, add rinsed rice, return to boil, then reduce heat to low, cover, and simmer 15–18 minutes until tender and water is absorbed.
  5. Heat a large skillet over medium-high heat.
  6. Remove chicken from marinade, let excess drip off, and pat dry.
  7. Cook chicken in hot skillet (cook in batches if needed) until browned and cooked through, about 5 minutes per batch, until internal temperature reaches 165°F (74°C). Set aside.
  8. Fluff cooked rice with a fork; stir in lime zest, lime juice, chopped cilantro, and salt to taste.
  9. Rinse and drain canned black beans and thaw frozen corn.
  10. Chop romaine lettuce, dice tomatoes, chop red onion, and prepare guacamole or dice avocado.
  11. Assemble bowls by layering cilantro lime rice and chopped romaine, then topping with cooked chicken, tomatoes, avocado or guacamole, corn, black beans, and red onion. Serve immediately.

Notes

Marinate chicken for 2 hours up to overnight for best flavor and tenderness; avoid too much lime for too long to prevent texture changes., Pat chicken dry before cooking to achieve a good sear., Cook chicken in batches if needed to avoid overcrowding the pan., Rinse rice until water runs clear for fluffier texture., Drain and rinse canned black beans to reduce sodium and off-flavors., Add avocado or guacamole just before serving to maintain freshness and prevent browning., Adjust chipotle and adobo sauce amounts to control spice level., Store cooked rice, chicken, black beans, and corn separately in airtight containers refrigerated up to 3-4 days; freeze for up to a month., Thaw frozen portions overnight in fridge for best results., Reheat covered in microwave or skillet; for frozen, bake covered at 350°F (175°C) for 15-25 minutes., Avoid freezing salad ingredients like lettuce, tomato, and avocado; add fresh when serving.

Nutrition

Find it online: https://theproteincook.com/chicken-burrito-bowl-2/