Chipotle-Style Chicken Burrito Bowls (Print-Friendly Version)
Juicy spiced chicken, fluffy rice, beans and toppings combine in these customizable bowls that rival your favorite restaurant order.
# What You'll Need:
→ For the Chicken
01 -
1.5 lbs boneless, skinless chicken thighs or breasts
02 -
2 tbsp olive oil
03 -
1 tsp chipotle chili powder
04 -
1 tsp smoked paprika
05 -
1 tsp cumin
06 -
1/2 tsp garlic powder
07 -
1/2 tsp onion powder
08 -
1/2 tsp oregano
09 -
1/2 tsp salt
10 -
Juice of 1 lime
→ For the Bowls
11 -
2 cups cooked rice (white, brown, or cilantro-lime)
12 -
1 can (15 oz) black beans, rinsed and drained
13 -
1 cup corn (frozen, canned, or fresh)
14 -
1 cup chopped romaine lettuce
15 -
1 cup pico de gallo or your favorite salsa
16 -
1 avocado, sliced or diced
17 -
1/4 cup chopped fresh cilantro
18 -
Sour cream, shredded cheese, lime wedges (optional, for topping)
# How to Make It:
01 -
In a bowl, whisk together olive oil, chipotle chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and lime juice. Add the chicken and toss to coat. Let it marinate for at least 30 minutes (or up to 24 hours in the fridge).
02 -
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until nicely charred and cooked through. Let it rest for 5 minutes, then slice.
03 -
Start with a base of rice in each bowl. Top with sliced chicken, black beans, corn, lettuce, salsa, avocado, and cilantro.
04 -
Add a dollop of sour cream, a handful of shredded cheese, or a squeeze of lime if desired. These toppings are optional.
05 -
Eat immediately or store in meal prep containers for the week. These bowls hold up great for lunch leftovers.
# Additional Tips:
01 -
Marinating the chicken for up to 24 hours enhances flavor.