Name: Chipotle Burrito Bowl
Prep time: PT-496625H51M9S
Cook time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 lbs chicken thighs (or breasts); 1 lime; optional fajita veggies- see notes; 3 tablespoons olive oil; 1- 2 chipotle peppers (canned) plus 3 tablespoons adobo sauce (juice from can); 4-6 garlic cloves; 1 shallot (¼ cup) or 1/4 cup onion; 1 tablespoon cumin; 2 teaspoons coriander; 2 teaspoons chili powder; 1 teaspoon dried oregano; 2 teaspoons salt (or 1 teaspoon per pound of chicken); 4-6 cups cooked rice (try our cilantro lime rice or spanish rice); 2 cans black beans, drained (season with salt and pepper); optional toppings: corn, diced tomatoes, diced avocado, cilantro, pickled onions, green onions, micro greens, pumpkin seeds, hot sauce, lime wedges. no need to use all, pick a few!

Ingredients

Scale

2 lbs chicken thighs (or breasts)
1 lime
optional fajita veggies- see notes
3 tablespoons olive oil
1– 2 chipotle peppers (canned) plus 3 tablespoons adobo sauce (juice from can)
4–6 garlic cloves
1 shallot (¼ cup) or 1/4 cup onion
1 tablespoon cumin
2 teaspoons coriander
2 teaspoons chili powder
1 teaspoon dried oregano
2 teaspoons salt (or 1 teaspoon per pound of chicken)
4–6 cups cooked rice (try our cilantro lime rice or spanish rice)
2 cans black beans, drained (season with salt and pepper)
optional toppings: corn, diced tomatoes, diced avocado, cilantro, pickled onions, green onions, micro greens, pumpkin seeds, hot sauce, lime wedges. no need to use all, pick a few!

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Instructions

Preheat the oven to 425F.
Blend all marinade ingredients into a thick paste using a food processor. Adjust the salt based on the chicken quantity.
If using large chicken breasts, cut them in half for even cooking. Toss the chicken with the marinade and let it sit for 20 minutes, or refrigerate for up to 3 days.
Bake the chicken in a 425F oven on a parchment-lined sheet pan or in a large braiser for 20-30 minutes, until the internal temperature reaches 165F for breasts or 170F for thighs. Broil for a few minutes for extra caramelization. Let the chicken rest for 10 minutes before slicing.
Cut the chicken into bite-sized pieces and squeeze lime juice over it. Adjust the salt as needed. For added flavor, you can return the chicken to the pan with remaining marinade and caramelize it briefly on the stovetop.
Assemble the bowl by placing 3/4 cup of rice at the bottom, layering with ½ cup seasoned black beans, then topping with 3/4 cup of the chipotle chicken and any desired garnishes.

Notes

For added depth of flavor, consider marinating the chicken overnight.
Adjust the heat level by adding more or fewer chipotle peppers according to your taste.
Feel free to customize with your favorite toppings like avocado or corn.

Author: Lauren
Prep Time: N/A
Cook Time: 65 minutes
Category: Main Dishes
Method: Baking or Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 15g
Protein: 42g
Cholesterol: 150mg