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Chicken Burrito Bowl with Copycat Chipotle Chicken

Zesty marinated chipotle chicken served over cilantro-lime rice with beans, corn, and classic burrito-bowl toppings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 chipotle peppers in adobo plus 2 tablespoons adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 boneless skinless chicken breasts
  • 4 cups cilantro lime rice (see recipe)
  • 1 cup corn kernels drained if canned
  • 1 cup canned black beans drained and rinsed
  • 2 cups shredded romaine lettuce
  • 1 avocado diced
  • 1 cup freshly shredded cheddar cheese
  • 1 cup pico de gallo or other salsa
  • 1/4 cup sour cream

Instructions

  • In a mixing bowl, whisk together the olive oil, lime juice, minced chipotle peppers, 2 tablespoons adobo sauce, oregano, cumin, salt, and black pepper until combined.
  • Add the chicken breasts to the marinade and toss to coat. Cover and refrigerate for 2 hours (or up to overnight) to marinate.
  • While the chicken marinates, prepare the cilantro lime rice, drain the corn and black beans, shred the romaine, dice the avocado, and shred the cheese.
  • Heat a grill pan over medium-high heat. Shake off excess marinade from the chicken and place on the hot pan. Grill 3–5 minutes per side until grill marks form.
  • Lower heat to medium and continue cooking until the chicken is cooked through (internal temperature 165°F/74°C). Remove and let rest 5 minutes, then chop into bite-sized pieces.
  • Assemble bowls by dividing the cilantro lime rice among four bowls, then top with chopped chicken, corn, black beans, shredded romaine, cheddar, pico de gallo, diced avocado, and a dollop of sour cream.

Equipment

  • Grill Pan
  • Mixing Bowl
  • Tongs or spatula
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons

Notes

  • You can swap chicken thighs for breasts in equal amounts.
  • Marinating longer (overnight) increases flavor.
  • Drain canned corn and beans well to avoid a watery bowl.
  • Let the cooked chicken rest before chopping to keep it juicy.