Chipotle Chicken Burrito Bowl (Restaurant Copycat)
⏱️ 40 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 large boneless, skinless chicken breasts
- •- 3 tbsp olive oil
- •- 2 tbsp chipotle peppers in adobo sauce, minced
- •- 3 cloves garlic, finely chopped
- •- 1 tbsp ground cumin
- •- 1 tsp dried oregano
- •- Salt and freshly ground black pepper
- •- 2 cups long-grain white rice
- •- 1/4 cup fresh cilantro, chopped
- •- 2 limes, juiced
- •- 1 can black beans, drained and rinsed
- •- 1 cup corn kernels
- •- 1 medium red onion, finely diced
- •- 2 ripe avocados, sliced
- •- 1/2 cup sour cream
- •- Pico de gallo
- •- Shredded romaine lettuce
Instructions
- 11. Marinate chicken in chipotle peppers, garlic, cumin, oregano, salt, and pepper for 30 minutes.
- 22. Heat grill pan to high. Sear chicken until internal temperature reaches 165°F, about 6-7 minutes per side. Rest for 5 minutes, then slice.
- 33. Prepare rice: Combine rice with lime juice and cilantro. Fluff with fork and keep warm.
- 44. Warm black beans and corn in separate skillets.
- 55. Assemble bowl: Layer rice, beans, corn, sliced chicken, pico de gallo, avocado, and lettuce.
- 66. Finish with dollop of sour cream and extra cilantro.