Chipotle Chicken Burrito Bowls (Printable Version)
Zesty chipotle-marinated chicken with cilantro-lime rice, fresh vegetables, and customizable toppings for a flavor-packed meal.
# Ingredients:
→ Chipotle Chicken
01 -
2 tablespoons olive oil
02 -
2 teaspoons lime zest
03 -
1 lime, juiced
04 -
3 canned chipotle chilies, chopped
05 -
1 tablespoon adobo sauce
06 -
2 teaspoons honey
07 -
1/2 teaspoon ground cumin
08 -
3 garlic cloves, grated
09 -
2 teaspoons kosher salt
10 -
2 1/2 lbs boneless skinless chicken thighs
11 -
1 lime for squeezing
→ Bowl Ingredients
12 -
1 tablespoon neutral oil
13 -
1-2 bell peppers, sliced
14 -
1 red onion, sliced
15 -
4 cups steamed white rice
16 -
2 teaspoons lime zest
17 -
1 lime, juiced
18 -
1/2 cup minced fresh cilantro
19 -
1 1/2 cups black beans
20 -
fresh corn salsa
21 -
guacamole
22 -
shredded lettuce
23 -
pico de gallo
# Steps:
01 -
In a large bowl, whisk together the olive oil, lime zest and juice, chopped chipotle chilies and adobo sauce, honey, cumin, garlic, and salt.
02 -
Add the chicken to the bowl and toss well to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
03 -
Before using your grill, clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat your grill to medium heat. Close the lid and wait at least 15 minutes, until the temperature reaches 450 F.
04 -
Grill the chicken for 4-5 minutes per side, until cooked through to 165 F internally. Transfer the chicken to a plate or tray and squeeze with fresh lime juice. Let the chicken rest for 10 minutes before dicing into bite-sized pieces.
05 -
Add the oil to a skillet over medium heat and saute the sliced peppers and onion until softened. Stir in the cilantro and lime to the rice and season to taste.
06 -
Add cilantro-lime rice to a bowl and top with the grilled chicken, peppers & onions, and black beans. Top as desired with salsa, guacamole, and shredded lettuce.