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- 1 pound chicken thighs or breasts - 2 tablespoons chipotle peppers in adobo sauce, minced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup white or brown rice - 2 cups chicken broth (for cooking rice) - 1 cup corn, frozen or fresh - 1 bell pepper, diced - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish - Lime wedges, for serving

Chipotle Chicken Burrito Bowls with Rice

Discover the deliciousness of Smoky Chipotle Chicken Burrito Bowls, a perfect blend of flavors and healthy ingredients. These customizable bowls feature marinated chicken with a smoky kick, paired with vibrant vegetables and fluffy rice. Ideal for busy weeknights or meal prep, this recipe allows for endless variations. Enjoy a nutritious, satisfying meal the whole family will love, all while exploring your own combinations. Get ready to indulge in this trendy dish!
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Ingredients
  

1 lb (450g) boneless chicken thighs (or breasts)

1 tablespoon olive oil

2 tablespoons minced chipotle peppers in adobo sauce

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

1 cup uncooked rice (white or brown)

2 cups chicken broth or water

1 cup canned black beans, rinsed and drained

1 cup corn (can be fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, sliced

1 cup diced tomatoes (or store-bought pico de gallo)

½ cup shredded cheese (preferably cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the olive oil, minced chipotle peppers, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Ensure everything is well mixed. Add the chicken thighs (or breasts) to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but for best results, let it marinate overnight to develop richer flavors.

    Prepare the Rice: In a medium saucepan, bring 2 cups of chicken broth (or water) to a vigorous boil. Add in the uncooked rice, stirring briefly. Lower the heat to a simmer, cover the pot, and let cook until the rice is tender (approximately 15-20 minutes for white rice, 45-50 minutes for brown rice). Once done, use a fork to fluff the rice and set it aside.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken. Cook each piece for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked through. After cooking, transfer the chicken to a cutting board and allow it to rest for about 5 minutes before slicing it into strips.

        Sauté the Vegetables: In the same skillet used for the chicken, add the diced red bell pepper. Sauté over medium heat for about 2-3 minutes, stirring occasionally, until the peppers have softened slightly.

          Assemble the Bowls: Begin assembling your burrito bowls by placing a generous scoop of the cooked rice at the base of each bowl. Layer this with black beans, corn, sautéed bell peppers, sliced chicken, diced tomatoes (or pico de gallo), and slices of avocado. To finish, sprinkle shredded cheese and fresh cilantro on top of each bowl.

            Serve: Just before serving, squeeze fresh lime juice over the top of each burrito bowl to add a refreshing zing. Enjoy your flavorful Smoky Chipotle Chicken Burrito Bowls!

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings

                Presentation Tips: For an appealing presentation, consider serving the bowls on colorful plates, and garnish with extra cilantro and a lime wedge on the side for added vibrancy.