Spicy Chipotle Chicken Burrito Bowl
Bold, smoky, and packed with flavor, Spicy Chipotle Chicken Burrito Bowls deliver everything you crave in a satisfying and vibrant meal. Juicy marinated chicken meets fluffy cilantro-lime rice, hearty black beans, and fresh toppings like avocado and tomatoes in one colorful bowl.
Equipment
- Grill pan or outdoor grill skillet works too
- Mixing bowls
- Medium saucepan
- Cutting board and knife
- Measuring cups and spoons
- Tongs
- Serving bowls
Ingredients
For the Chicken Marinade:
- 1 lb chicken thighs boneless, skinless
- 2 tbsp chipotle peppers in adobo sauce minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
For the Rice:
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1 lime juice
- ¼ cup chopped fresh cilantro
- ½ tsp salt
Bowl Add-ins:
- 15 oz black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ¼ cup diced red onion
- ¼ cup sour cream or Greek yogurt optional
- ¼ cup shredded cheese cheddar or Monterey Jack
- Fresh lime wedges for garnish
Instructions
- Marinate the Chicken:In a bowl, mix chipotle peppers, olive oil, lime juice, garlic powder, paprika, cumin, salt, and pepper. Add chicken and coat well. Marinate for at least 20 minutes, or refrigerate for up to 12 hours for deeper flavor.Cook the Rice:Rinse rice under cold water. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 18 minutes or until rice is tender. Remove from heat, let sit for 5 minutes. Fluff with a fork, then stir in lime juice and chopped cilantro.
- Grill the Chicken:Heat grill or pan over medium-high. Cook marinated chicken 5–7 minutes per side, until charred and cooked through (internal temp 165°F). Rest 5 minutes, then slice.Warm the Beans and Corn:In a small pan, heat black beans and corn over medium heat until warmed through, about 3–4 minutes.
- Assemble the Bowls:Divide rice among 4 bowls. Top with sliced chicken, beans, corn, avocado, tomatoes, red onion, and cheese. Add a dollop of sour cream or Greek yogurt if using. Garnish with lime wedges.
Video
Notes
Cooking Tips:
- For extra char, use a cast iron grill pan or sear on high heat at the end.
- Add a pinch of cayenne to the marinade for more heat.
- Short on time? Use rotisserie chicken and toss in chipotle sauce.
- Make it dairy-free by skipping cheese and sour cream or subbing with non-dairy alternatives.
- Great for meal prep — store components separately and assemble when ready to eat.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 635 |
| Carbohydrates | 56g |
| Protein | 38g |
| Fat | 30g |
| Serving Size | ~450g |
| Saturated Fat | 6g |
| Polyunsaturated Fat | 4g |
| Monounsaturated Fat | 14g |
| Trans Fat | 0g |
| Cholesterol | 110mg |
| Sodium | 680mg |
| Potassium | 980mg |
| Fiber | 10g |
| Sugar | 4g |
| Vitamin A | 850 IU |
| Vitamin C | 18mg |
| Calcium | 120mg |
| Iron | 3.2mg |