Name: Chipotle Burrito Bowl
Prep time: 45 min
Cook time: PT-487102H54M41S
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1/2 red onion, coarsely chopped; 2 cloves garlic; 1–2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce; 3 tablespoons vegetable oil, divided; 1 lime, juiced; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon kosher salt; 1–1 1/2 pounds boneless, skinless chicken breasts or thighs; 2 tablespoons vegetable oil; 1 medium yellow onion, chopped; 3–4 cloves garlic, minced; 1 (15.5-ounce) can black beans, undrained; 1/2 teaspoon chipotle chile powder; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1 bay leaf; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 roma tomatoes, diced; 1/2 medium red onion, diced; 1/4 cup fresh cilantro, diced; 1–2 jalapeño peppers, diced; 1 lime, juiced; Salt and pepper, to taste; 1 recipe Chipotle Cilantro Lime Rice; 1 recipe Chipotle Corn Salsa; 1 recipe Chipotle Guacamole; 4 cups romaine lettuce, shredded

Description

This Chipotle burrito bowl recipe brings the bold flavors of your favorite restaurant dish straight to your kitchen. Featuring tender marinated chicken, zesty pico de gallo, creamy guacamole, spiced black beans, and all the classic toppings, it’s an easy and customizable meal that’s perfect for a family dinner or meal prep.

Ingredients

For the Chipotle Chicken:
1/2 red onion, coarsely chopped
2 cloves garlic
1–2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
3 tablespoons vegetable oil, divided
1 lime, juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1–1 1/2 pounds boneless, skinless chicken breasts or thighs

For the Black Beans:
2 tablespoons vegetable oil
1 medium yellow onion, chopped
3–4 cloves garlic, minced
1 (15.5-ounce) can black beans, undrained
1/2 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 bay leaf
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Tomato Salsa (Pico de Gallo):
3 roma tomatoes, diced
1/2 medium red onion, diced
1/4 cup fresh cilantro, diced
1–2 jalapeño peppers, diced
1 lime, juiced
Salt and pepper, to taste

For the Burrito Bowls:
1 recipe Chipotle Cilantro Lime Rice
1 recipe Chipotle Corn Salsa
1 recipe Chipotle Guacamole
4 cups romaine lettuce, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup sour cream
Lime wedges, for serving

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Instructions

Make the Chicken:
In a food processor, blend the red onion, garlic, chipotle chiles, adobo sauce, 1 tablespoon vegetable oil, lime juice, oregano, cumin, salt, and pepper until smooth.
Marinate the chicken: If using chicken breasts, cut them in half horizontally to create thin cutlets. Pat dry, place in a zip-top bag, and pour the marinade over the chicken. Let it marinate at room temperature for 30 minutes or refrigerate for 1–8 hours.
Cook the chicken: Heat the remaining 2 tablespoons of vegetable oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Cook the chicken for 3–6 minutes per side, until it reaches an internal temperature of 165°F. Let it rest for 5 minutes before chopping into bite-sized pieces.
Make the Black Beans:
Warm the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in the garlic and cook until fragrant.
Simmer the beans: Add the black beans, chipotle chile powder, oregano, cumin, bay leaf, salt, and pepper. Simmer, stirring occasionally, for 15–20 minutes until the beans are tender. Remove the bay leaf before serving.
Make the Tomato Salsa (Pico de Gallo):
In a bowl, combine the diced tomatoes, red onion, cilantro, jalapeños, and lime juice. Season with salt and pepper to taste. Refrigerate until ready to serve.
Make the Extras:
Prepare the sides: Make the cilantro-lime rice, corn salsa, and guacamole according to your desired recipes or use store-bought versions for a quicker meal.
Assemble the Burrito Bowls:
Divide the cilantro-lime rice between four bowls. Top with equal portions of the chopped chicken, black beans, tomato salsa, corn salsa, guacamole, shredded lettuce, cheese, and sour cream.
Finish and serve: Drizzle with fresh lime juice and serve immediately with extra lime wedges on the side.

Notes

Vegetarian: Skip the chicken and add extra beans, sautéed vegetables, or tofu for a vegetarian version of the burrito bowl.

Spicy: Add more chipotle chiles or jalapeños to the chicken marinade, beans, or salsa to increase the heat level.

Grilled chicken: Grill the chicken for an added smoky flavor.

Low-carb: Skip the rice and add more leafy greens or cauliflower rice for a low-carb option.

Add avocado: If you love extra creaminess, add a few slices of avocado on top of your burrito bowl.

Prep Time: 45 minutes
Cook Time: undefined
Category: Main Course
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 650 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 10 g
Protein: 35 g
Cholesterol: 70 mg