Chipotle Burrito Bowls

Chipotle Burrito Bowls

55 mins
Serves 4
Serves

Directions

  1. 1.

    Add chicken to a bowl with marinade ingredients. Mix, cover, and refrigerate for at least 20 minutes.

  2. 2.

    Wash rice until water runs clear; drain. Transfer to a pot, add water and salt. Bring to a boil, then simmer for 15 minutes. Let rest, covered, for 10 minutes. Stir in cilantro, lime, and butter.

  3. 3.

    In a small pot, combine black beans, cumin, chili powder, and salt. Cook until warmed through (about 5 minutes).

  4. 4.

    Preheat a large pan over medium-high heat. Add olive oil and sear chicken for 5-6 minutes per side (10-12 minutes total) until internal temp reaches 165F. Let rest 5 minutes, then cut into small cubes.

  5. 5.

    Build bowls with rice, beans, romaine, and chicken. Top with desired toppings (guacamole, salsa, cheese, sour cream).

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

Ingredients

  • 1 lb Boneless Skinless Chicken Thighs
  • 1 Lime, juice
  • 2 Tbsp Finely Chopped Fresh Cilantro
  • 1.5 tsp Chili Powder
  • 1.5 tsp Cumin
  • 1 tsp Kosher Salt
  • 0.2 tsp Pepper
  • 2 Tbsp Olive Oil
  • 15 oz Black Beans, drained
  • 0.5 tsp Cumin
  • 0.2 tsp Chili Powder
  • 0.2 tsp Kosher Salt
  • 1 Cup Long Grain White Rice, uncooked
  • 1.5 Cups Water
  • 0.5 tsp Kosher Salt
  • 3 Tbsp Finely Chopped Fresh Cilantro
  • 1 Lime, juice
  • 1 Tbsp Butter
  • 1 Romaine Lettuce, sliced thin
  • 1 Shredded Cheese
  • 1 Salsa
  • 1 Guacamole or Avocado
  • 1 Sour Cream

Equipment

bowl fine mesh sieve medium pot large pan

Tips

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