Enjoy a flavorful and customizable chicken burrito bowl packed with fresh ingredients and bold spices.
Ingredients
Marinade
400gboneless, skinless chicken breast, diced approximately 2 cm ¾ inch pieces
3tbspolive oil
1tspminced garlic
1tspsea salt flakes
1tspdried oregano
1tspground cumin
1tspsweet paprika
1tsponion powder
1tbsptomato paste
1tbspdiced chipotle chilli in adobo sauce(can be substituted with 1 tsp smoked paprika or omitted)
2tomatoesfinely diced(see note 1)
1smallonion(finely diced)
0.33bunchcoriander (cilantro), finely shredded(plus extra for garnish)
0.5tspsea salt flakes
1eachlime, juiced
Cooked Rice
450gmicrowave rice (long-grain, brown, or Mexican)
Toppings
1eachavocado, mashed
150gcorn kernels(fresh, frozen, or canned)
180gcanned black beans, rinsed and drained
100gcorn chips
1eachjalapeno, sliced(optional)
to tastelime wedges(optional)
Chipotle Mayo
125gwhole-egg mayonnaise
1tbspdiced chipotle chilli in adobo sauce(can be substituted with ½ tsp smoked paprika)
0.5tspsea salt flakes
0.25tspfreshly cracked black pepper
1tbspfresh lime juice
Instructions
Marinate the chicken with all marinade ingredients, coating evenly, then set aside.
Make pico de gallo by mixing diced tomatoes, onion, cilantro, lime juice, and salt. Set aside.
Prepare chipotle mayo by mixing mayonnaise with chipotle, salt, pepper, and lime juice. Set aside.
Cook the chicken in a pan over medium-high heat for 6-8 minutes until cooked through, adding water to scrape up sticky bits.
Divide rice and chicken among bowls, then top with avocado, corn, black beans, chips, pico de gallo, jalapenos, and drizzle with chipotle mayo and extra lime if desired.
Notes
For extra flavor, let the chicken marinate longer or add your favorite toppings.