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Healthy Chipotle Chicken Burrito Bowls - Fresh, Flavorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Chipotle Marinade: 2–3 chipotle peppers in adobo, minced (plus 1–2 teaspoons adobo sauce)
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2–1 teaspoon salt, to taste
  • Black pepper, to taste
  • Rice Base: 1 cup uncooked brown rice or white rice
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil (optional)
  • Salt, to taste
  • Veggies & Toppings: 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or diced
  • Romaine or spring mix (optional)
  • Greek yogurt or sour cream (optional)
  • Salsa or pico de gallo
  • Crumbled cotija or shredded cheddar/Monterey Jack (optional)
  • Extra lime wedges and cilantro

Method
 

  1. Make the marinade: In a bowl, whisk chipotle peppers, adobo sauce, lime juice, olive oil, honey, garlic, cumin, smoked paprika, oregano, salt, and pepper until smooth.
  2. Marinate the chicken: Pat chicken dry and add to a zip-top bag or shallow dish. Pour in the marinade, coat well, and chill for at least 30 minutes (up to 8 hours for deeper flavor).
  3. Cook the rice: Rinse rice under cold water. Cook according to package directions. Fluff with a fork, then stir in lime zest, lime juice, cilantro, olive oil (if using), and salt. Keep warm.
  4. Prep toppings: While rice cooks, chop bell pepper, onion, and tomatoes. Rinse beans and corn. Slice avocado just before serving to prevent browning.
  5. Cook the chicken: Heat a grill pan or skillet over medium-high. Lightly oil the surface. Cook chicken 5–6 minutes per side (thighs may need longer) until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
  6. Warm the beans and corn: In a small skillet, warm black beans and corn with a pinch of salt and a squeeze of lime. This step is optional but adds a nice touch.
  7. Assemble the bowls: Add a scoop of cilantro-lime rice to each bowl. Top with sliced chipotle chicken, beans, corn, peppers, onion, tomatoes, and avocado. Add a spoon of salsa, a dollop of Greek yogurt, a sprinkle of cheese if using, and a squeeze of lime.
  8. Adjust and serve: Taste and finish with extra cilantro, salt, or hot sauce. Serve immediately while the chicken is warm.