Description
This Chipotle Chicken Burrito Bowl recipe combines smoky, spicy marinated chicken with fresh, vibrant ingredients, perfect for a flavorful and healthy meal. Marinated chicken breasts baked to juicy perfection are served over cilantro-lime rice and topped with crisp romaine, creamy avocado, sweet corn, black beans, and ripe tomatoes, finished with a tangy tomatillo dressing for a delicious and easy-to-make Mexican-inspired bowl.
Ingredients
Scale
Marinade and Chicken
- 3 Tablespoons diced red onion
- 2 cloves garlic, minced
- 1 ½ Tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 Tablespoon chili powder
- 1 Tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water
- 2 pounds boneless skinless chicken breasts
Burrito Bowl Components
- 2 cups cilantro-lime rice (prepared separately)
- 4 cups chopped romaine lettuce
- 1 ripe avocado, diced
- 1 can (15 ounces) corn, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 large Roma tomato, diced
- Light Tomatillo dressing or your favorite dressing
Instructions
- Prepare the Marinade: Combine the diced red onion, minced garlic, adobo sauce, chili powder, olive oil, ground cumin, dried oregano, salt, pepper, and water in a blender or food processor. Blend until the mixture is smooth and well combined, creating a flavorful marinade for the chicken.
- Marinate the Chicken: Place the boneless skinless chicken breasts in a large freezer ziplock bag or a bowl. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the bowl and refrigerate for at least one hour, or up to overnight, to allow the flavors to penetrate the meat.
- Bake the Chicken: Preheat the oven to 400°F (204°C). Remove the chicken from the marinade and discard any remaining marinade. Place the chicken breasts in a greased baking dish and cover with foil. Bake for 35 minutes or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked. Alternatively, you can grill the chicken until thoroughly cooked. Once done, dice the chicken into bite-sized pieces.
- Assemble the Burrito Bowls: Evenly divide the cilantro-lime rice, chopped romaine lettuce, diced avocado, drained corn, rinsed black beans, and diced Roma tomato among four medium-sized bowls. Top each bowl with an equal portion of the diced chipotle chicken.
- Serve: Drizzle each bowl with light tomatillo dressing or your preferred dressing. Serve immediately and enjoy the vibrant flavors of your homemade chipotle chicken burrito bowl.
Notes
- Marinate the chicken overnight for the best flavor infusion.
- If you prefer grilling, cook the chicken on medium-high heat for about 6-7 minutes per side until fully cooked.
- You can substitute the rice with cauliflower rice for a low-carb option.
- Adjust the amount of adobo sauce based on your spice preference.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
