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- 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons adobo sauce (from a can of chipotle peppers) - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup brown rice (or quinoa for a lighter option) - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 large avocado, sliced - 1 cup cherry tomatoes, halved - 1/2 cup fresh cilantro, chopped - Juice of 1 lime - Sour cream or Greek yogurt (optional, for topping) I love using chicken thighs for this dish. They stay juicy and full of flavor. The adobo sauce adds a nice smoky kick. Smoked paprika and garlic powder are great for depth. Don't forget the salt and pepper to bring everything together. - Sliced jalapeños - Shredded cheese - Fresh lime wedges - Additional cilantro Toppings make each bowl unique. I enjoy adding sliced jalapeños for heat. Shredded cheese brings creaminess. Fresh lime wedges help balance the flavors. Feel free to mix and match toppings to suit your taste. Each serving has about: - 450 calories - 25g protein - 60g carbohydrates - 15g fat This bowl packs a lot of nutrients. The chicken and beans provide protein. The rice or quinoa offers carbs for energy. Avocado adds healthy fats. Enjoy this meal knowing it’s not just tasty but also good for you! {{ingredient_image_2}} To marinate the chicken, first gather your ingredients. In a bowl, mix together: - 2 tablespoons olive oil - 2 tablespoons adobo sauce - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Next, add 1 pound of boneless, skinless chicken thighs to the bowl. Use your hands to coat the chicken well with the mixture. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For the best flavor, marinate overnight. Start by rinsing 1 cup of brown rice under cold water until it runs clear. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring this to a boil over medium-high heat. Once it boils, lower the heat and cover. Let it simmer for 35 to 40 minutes. When done, fluff the rice with a fork and set it aside. You can also use quinoa for a lighter option. Preheat your grill or skillet over medium-high heat. Remove the marinated chicken from the fridge. Allow any extra marinade to drip off. Place the chicken on the grill or in the skillet. Cook each side for 6 to 7 minutes. The chicken is cooked when it reaches 165°F (75°C). After cooking, transfer it to a cutting board. Let it rest for 5 minutes, then slice it into strips. While the chicken is cooking, prepare your toppings. In a mixing bowl, combine: - 1 can black beans, rinsed and drained - 1 cup corn kernels - 1 cup cherry tomatoes, halved - 1/2 cup fresh cilantro, chopped Squeeze the juice of one lime over this mixture. Toss everything well and season with salt to taste. Set it aside until you’re ready to assemble. To create the burrito bowls, start with a generous scoop of brown rice in each bowl. Layer the sliced chicken on top of the rice. Next, add the corn and black bean mixture. Finally, arrange the avocado slices over the top. If you like creaminess, add a dollop of sour cream or Greek yogurt. For added flair, serve the bowls with lime wedges and a sprig of cilantro. This makes it look fresh and colorful! The best way to cook chicken for burrito bowls is grilling or sautéing. Grilling adds great flavor and those nice char marks. Sautéing works well if you don’t have a grill. Cook the chicken over medium-high heat for juicy meat. Aim for an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing. This helps keep it moist. The adobo sauce is key for flavor. You can mix it with olive oil, smoked paprika, and garlic powder. Other great options include lime juice, cumin, or chili powder. Marinate the chicken for at least 30 minutes. For best results, let it sit overnight. This allows the flavors to soak in deeply. Fresh ingredients brighten up your burrito bowls. Use ripe avocados for creaminess. Cherry tomatoes add sweetness and color. Fresh cilantro gives a nice herbal note. Squeeze lime juice over the toppings for zing. Adding fresh corn improves texture and taste. These ingredients make each bite taste fresh and vibrant. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for the best flavor, try to marinate it overnight. This helps the spices penetrate the meat, resulting in a more flavorful dish. Cooking Rice Perfectly: To ensure your brown rice is perfectly cooked, use a 2:1 water-to-rice ratio. If you're using quinoa, reduce the cooking time to about 15 minutes for a fluffy texture. Rest the Chicken: After cooking, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, making the chicken more tender and juicy. Fresh Is Best: Use fresh ingredients whenever possible, especially for toppings like avocado and cilantro. This enhances the overall taste and presentation of your burrito bowls. {{image_4}} You can swap chicken for many proteins. Tofu works well for a plant-based dish. Use firm tofu, press it, and cut into cubes. Marinate it just like chicken for great flavor. Shrimp is another tasty option. Cook shrimp for about 3-4 minutes on each side until they turn pink. You can also use beef or pork if you want a richer taste. The key is to keep the marinade, as it adds depth to any protein. To make this dish vegetarian, skip the chicken and add more beans. Use black beans, pinto beans, or chickpeas for protein. For a vegan choice, replace sour cream with plant-based yogurt. You can also add more veggies like bell peppers or zucchini. Roasting these veggies can enhance their flavor, giving your bowl a delicious twist. If you like heat, add jalapeños or chili flakes to your bowl. Fresh pico de gallo can also bring spice and freshness. Try adding pickled onions for a tangy kick. For a creamy touch, consider adding guacamole or a spicy aioli. You can also sprinkle some cheese or nutritional yeast for extra flavor. These choices can make your Chipotle Chicken Burrito Bowl even more exciting! After enjoying your burrito bowls, let the leftovers cool down to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken, rice, and toppings to keep them fresh. Storing them separately helps each component maintain its texture. To reheat your burrito bowls, use the microwave for quick results. Place the bowl in the microwave and cover it with a microwave-safe lid or paper towel. Heat for one to two minutes, stirring halfway through. Check that the chicken is hot all the way through. You can also use a skillet on medium heat. Just add a splash of water to help steam the rice, then cover the skillet for a few minutes. If you want to prepare meals in advance, freezing is a great option. Divide the bowls into portions and place them in freezer-safe containers. You can freeze them for up to three months. Before eating, thaw the bowls in the fridge overnight. Reheat as described above. Avoid freezing toppings like avocado and sour cream, as they do not freeze well. You can add them fresh when serving. You can use chipotle powder or hot sauce. Both add spice and flavor. You might also mix smoked paprika and vinegar. This creates a similar tangy taste. Adjust the amount to suit your spice level. Try using quinoa, cauliflower rice, or lettuce instead. Quinoa is a great protein source. Cauliflower rice is low-carb and light. Lettuce gives a fresh crunch and is very low-calorie. I love using avocado, cheese, and sour cream. Fresh cilantro adds great flavor. You can also add jalapeños for heat. Cherry tomatoes and corn bring sweetness and texture. Burrito bowls last for about 3 to 4 days in the fridge. Store them in airtight containers. Keep the toppings separate for best taste and texture. Yes, you can marinate and cook the chicken a day before. Just keep it in the fridge. Slice it when you are ready to assemble the bowls. This saves time and adds flavor! You learned how to make Chipotle Chicken Burrito Bowls. We covered the best ingredients, cooking methods, and optional toppings. You can add flavor with fresh ingredients or try new proteins. Remember, you can store leftovers and enjoy these bowls later. With all these tips, you can create a tasty meal that fits your needs. Enjoy making and sharing your burrito bowls!

Chipotle Chicken Burrito Bowls

A flavorful and customizable burrito bowl featuring marinated chicken, brown rice, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons adobo sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup brown rice
  • 1 can black beans
  • 1 cup corn kernels
  • 1 large avocado
  • 1 cup cherry tomatoes
  • 1/2 cup fresh cilantro
  • 1 unit lime
  • optional sour cream or Greek yogurt

Instructions
 

  • In a mixing bowl, whisk together the olive oil, adobo sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs to the mixture, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes, or ideally overnight.
  • Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 35-40 minutes until tender. Fluff with a fork and set aside.
  • Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side until fully cooked through. Let rest for 5 minutes before slicing into strips.
  • In a mixing bowl, combine the corn, black beans, halved cherry tomatoes, and chopped cilantro. Squeeze lime juice over the mixture and toss well. Season with salt to taste and set aside.
  • To assemble, start with a base of brown rice in each bowl. Layer sliced chicken on top, followed by the corn and black bean mixture. Arrange avocado slices over the top.
  • Finish each bowl with a dollop of sour cream or Greek yogurt, if desired.

Notes

Serve with lime wedges and cilantro for added flavor.
Keyword burrito bowl, chicken, chipotle, healthy