Chipotle Chicken Burrito Bowl
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
25 mins
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Total Time
1 hr
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Servings
4 serves
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Calories
609 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Chicken Burrito Bowl
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Fluffy, fragrant, and zesty cilantro rice, topped with smoky and spicy chicken. This chipotle chicken burrito bowl recipe is a delicious and easy to make meal that is ready in no time.
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Ingredients
For the Chicken
- 350 grams (12.34 ounces) boneless, skinless chicken breast or thighs
- ½ teaspoon minced garlic
- 3 chipotle chilis in adobo sauce finely chopped, plus 2 tablespoons (30 grams, 1.06 ounces) of adobo sauce
- ¼ teaspoon salt
- oil for frying
For the rice
- 1 ½ cups (300 grams, 15.58 ounces) basmati rice
- 1 tablespoon vegetable oil or extra virgin olive oil
- 1 teaspoon minced garlic
- 2 ¼ cups (560 grams, 19.75 ounces) water
- 2 teaspoons (5 grams, 0.18 ounces) lime zest
- 1 teaspoon salt or to taste
- 1 ½ cups (30 grams, 1.06 ounces) fresh cilantro (coriander) leaves roughly chopped
- 1 ½ tablespoons lime juice or to taste
Topping Options (quantities are guides only – use as many or as little toppings as desired)
- 250 grams (8.82 ounces) canned black beans rinsed and drained
- 2 avocados sliced or diced
- 1 cup (150 grams, 5.29 ounces) frozen corn kernels defrosted
- sour cream
- 1 small (80 grams, 2.28 ounces) red onion, finely chopped
- 2 small tomatoes
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Instructions
For the Chicken
- Slice the chicken into 1-2 cm (0.39 to 0.79 inch) wide strips or bite size pieces.
- Place minced garlic, chopped chipotle chilis, adobo sauce, and salt in a medium sized bowl. Mix until combined.
- Place cut chicken in the bowl and coat evenly in marinade. Cover bowl and allow to marinate for at least 30 minutes, refrigerated. (see note 1).
- Once marinated, heat oil in a frying pan and cook chicken. Set aside.
For the Rice
- Rinse rice in room temperature water until the water runs clear. Completely drain off all water.
- In a medium sized saucepan, heat oil. Once hot add minced garlic, and rice. Saute for 1 to 2 minutes.
- Carefully place water, lime zest, and salt, in saucepan, stir to combine. Make sure the rice sits flat along the bottom, but no rice is sticking to the bottom. Taste for seasoning, add more salt if desired.
- Bring liquid to a boil. Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
- Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes.
- Mix through the chopped cilantro and lime juice.
Putting it all together
- In a medium sized serving bowl place some rice, then place some chicken and some toppings. Repeat for remaining ingredients.
Notes
- For better flavor, it is best to marinate the chicken overnight.
Nutrition Information
Show Details
Serving
1 serve (includes all toppings)
Calories
609kcal
(30%)
Carbohydrates
85g
(28%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
82mg
(27%)
Sodium
476mg
(20%)
Potassium
382mg
(11%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1 serve (includes all toppings) | |
| Calories | 609kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 476mg | 20% |
| Potassium | 382mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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