Chipotle Chicken Burrito Bowls (Printable Recipe)
Grilled chipotle-marinated chicken served with cilantro-lime rice, beans, and fresh toppings for a customizable meal.
# Ingredients You'll Need:
→ 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 to Follow:
01 -
In a large bowl, whisk together olive oil, lime zest and juice, chopped chipotle chilies with adobo sauce, honey, cumin, garlic, and kosher salt.
02 -
Add chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 24 hours.
03 -
Clean and grease the grates of the grill. Preheat to medium heat (around 450°F) for at least 15 minutes with the lid closed.
04 -
Grill chicken for 4-5 minutes per side until cooked through (internal temperature reaches 165°F). Transfer to a plate, squeeze with lime juice, and rest for 10 minutes before dicing into bite-sized pieces.
05 -
Heat oil in a skillet over medium heat. Saute peppers and onion until softened. Combine rice with cilantro, lime zest, and lime juice. Adjust seasoning as needed.
06 -
Add cilantro-lime rice to the base of the bowl. Top with diced grilled chicken, cooked peppers and onions, black beans, and optional toppings like corn salsa, guacamole, shredded lettuce, and pico de gallo.