Chipotle Burrito Bowls - Even Better at Home!

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and higher in protein.

Start by marinating the chicken. Scoop out 1 to 2 Chipotle peppers and 1/4 cup of Adobo sauce into a blender.

Add 1/4 cup finely diced onion, 2 cloves minced garlic, 2 tablespoons lime juice, 2 tablespoons oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon brown sugar, 1.5 teaspoons salt, and 1/2 teaspoon black pepper to the blender.

Blend on high for 20 to 30 seconds until smooth.

Pound 1 1/4 to 1 1/2 pounds of chicken breast or thighs to 1 inch thick and cut into 5 to 6 ounce pieces.

Place the chicken in a bowl and pour the marinade over it. Toss to coat and marinate in the refrigerator for at least 30 minutes.

Rinse 1 cup of long grain white rice under cool water for 1 to 2 minutes until the water runs clear. Drain.

In a medium pot, add 1 3/4 cups water for white rice or 2 1/4 cups for brown rice and bring to a boil.

Once boiling, add 1 tablespoon oil, 1 teaspoon salt, and the drained rice. Bring back to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, checking after 20 minutes.

While the rice cooks, prepare the corn salsa. In a large bowl, combine 16 ounces thawed corn, 1/4 cup chopped cilantro, 1/4 cup diced red onion, 1 to 2 diced jalapenos, 2 tablespoons lime juice, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix and set aside.

For the guacamole, in a medium bowl, mash 2 avocados with 2 teaspoons lime juice, 2 tablespoons cilantro, 1/4 teaspoon salt, and a pinch of black pepper until desired consistency is reached.

Check the rice and add 2 tablespoons lime juice, 1 more tablespoon oil, and 1/4 cup chopped cilantro. Mix and cover to keep warm.

In a large cast iron skillet, heat 1 tablespoon oil over medium heat for about a minute. Add the marinated chicken, letting excess marinade drip off.

Cook chicken for 6 to 8 minutes per side for breasts or 9 to 10 minutes per side for thighs. Brush with remaining marinade halfway through cooking.

Check the chicken's internal temperature to ensure it reaches 165 degrees and is no longer pink in the middle. Let it cool before cutting into bite-sized pieces.

To assemble the burrito bowls, layer the cilantro lime rice on the bottom, followed by chicken, corn salsa, rinsed and drained canned black beans, pico de gallo or salsa, sour cream, and shredded cheese. Top with a scoop of guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens