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Chipotle Chicken Burrito Bowl

A flavorful burrito bowl with chipotle-marinated chicken, cilantro-lime rice, grilled peppers and a fresh tomato salsa.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 4 boneless skinless chicken breasts (about 6 oz each) pounded to even thickness
  • 1/2 lime lime juiced (for marinade)
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 2 cups long grain rice (preferably jasmine)
  • 3.5 cups water
  • 2 tablespoons butter
  • 2 teaspoons salt for rice
  • 1/2 lime lime added to rice before serving
  • 1 bunch cilantro
  • 2-3 plum tomatoes finely diced
  • 1/4 cup red onion finely diced
  • 2 tablespoons cilantro finely minced (for salsa)
  • 1 tablespoon lime juice for salsa
  • salt and pepper to taste (for salsa)
  • 1 onion sliced into strips for grilling
  • 1 bell pepper sliced into strips for grilling
  • 1 cup romaine lettuce chopped
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn canned, drained
  • 1/4 cup sour cream

Instructions

  • Rinse the rice under cold water for 2–5 minutes until the water runs clear, then soak for at least 5 minutes.
  • Bring 3.5 cups water to a boil in a large saucepan, add the rice, cover, reduce to low, and simmer for about 10 minutes until the water is absorbed and rice is tender.
  • Remove the pan from heat, stir in 2 tablespoons butter, then fold in the minced cilantro and 1/2 lime juice just before serving.
  • In a medium bowl, combine the chicken breasts, 2 tablespoons olive oil, 1/2 lime juice, and 2 tablespoons taco seasoning; cover and refrigerate to marinate for 15 minutes up to 24 hours.
  • Preheat a grill, grill pan, or skillet over medium-high heat. Grill the chicken 5 minutes per side until cooked through, then remove and set aside to rest.
  • Using the same pan, add the sliced bell pepper and sliced onion and sauté 1–2 minutes until slightly softened and charred; remove from heat.
  • Make the tomato salsa: in a medium bowl combine the diced plum tomatoes, 1/4 cup finely diced red onion, 2 tablespoons minced cilantro, 1 tablespoon lime juice, and salt and pepper to taste; chill until ready to serve.
  • Slice or dice the cooked chicken into bite-size pieces.
  • Assemble bowls: divide the cilantro-lime rice among bowls, top each with about 1/2 cup chicken, grilled peppers and onions, tomato salsa, chopped romaine, black beans, corn, and a dollop of sour cream.

Equipment

  • Grill or Grill Pan
  • Large Saucepan
  • Mixing Bowls
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Serving bowls

Notes

  • Marinate chicken at least 15 minutes or up to 24 hours for more flavor.
  • Pound chicken to even thickness to ensure even cooking.
  • Wash rice until water is clear to remove excess starch.
  • Use drained canned beans and corn to avoid watery bowls.
  • Toast or char peppers for added flavor.