Chipotle Burrito Bowl
A flavorful and customizable burrito bowl featuring smoky chipotle chicken, black beans, fresh salsa, and vibrant toppings, perfect for a satisfying meal.
Ingredients
Marinade and Chicken
- 1 piece red onion (coarsely chopped)
- 2 cloves garlic
- 1-2 chiles chipotle chiles in adobo (plus 2 tbsp adobo sauce)
- 2 tablespoons adobo sauce
- 3 tablespoons vegetable oil (divided)
- 1 piece lime (juiced)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon kosher salt
- 0.75 pounds boneless, skinless chicken breasts or thighs
Black Beans
- 1 can 15.5-ounce can black beans (undrained)
- 0.5 teaspoon chipotle chile powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cumin
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
Tomato Salsa
- 3 roma tomatoes diced
- 0.5 medium red onion (diced)
- 0.25 cup fresh cilantro (diced)
- 1-2 jalapeños diced
- 1 lime juiced
Extras
- 1 recipe Chipotle Cilantro Lime Rice
- 1 recipe Chipotle Corn Salsa
- 1 recipe Chipotle Guacamole
- 4 cups romaine lettuce (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 0.5 cup sour cream
Lime Wedges
Instructions
- Blend red onion, garlic, chipotle chiles, adobo sauce, 1 tbsp oil, lime juice, oregano, cumin, salt, and pepper until smooth. Marinate chicken for 30 min at room temp or 1-8 hrs in fridge.
- Cook chicken in a skillet over medium-high heat until internal temp reaches 165°F (about 3-6 min per side). Rest 5 min, then chop into bite-sized pieces.
- In a skillet, cook onions until soft (~3-4 min), add garlic, then stir in black beans, spices, bay leaf, salt, and pepper. Simmer 15-20 min, remove bay leaf.
- Mix tomatoes, red onion, cilantro, jalapeños, and lime juice. Season with salt and pepper. Refrigerate until serving.
- Assemble bowls with rice, chicken, black beans, salsa, toppings, and a squeeze of lime. Serve hot and enjoy!
Notes
For extra flavor, marinate the chicken longer and add your favorite toppings.