Chipotle Chicken Burrito Bowls
This Chipotle Chicken Burrito Bowl is packed with smoky chicken, hearty brown rice, fresh veggies, and creamy avocado—an easy, vibrant, and satisfying meal for any day.
Servings: 4 servings
Ingredients
- 2 cups cooked brown rice
- 1 pound chicken breast diced
- 1 can black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes
- 1 cup diced bell peppers red or green
- 1/2 cup chopped red onion
- 2 cloves garlic minced
- 2 tablespoons olive oil for cooking and flavor
- 1 tablespoon chipotle powder smoky, spicy kick
- 1 teaspoon cumin earthy undertone
- 1/2 teaspoon paprika adds warmth and color
- to taste salt and pepper essential seasoning
- 1 avocado sliced
- 1/2 cup shredded cheese cheddar or Monterey Jack
- to taste fresh cilantro for garnish
- to taste lime wedges for serving
Instructions
- If you haven’t already, cook 2 cups of brown rice according to package instructions. Brown rice adds a nutty flavor and chewy texture that pairs perfectly with the smoky chicken. Set aside and keep warm.
- In a bowl, combine the diced chicken breast with chipotle powder, cumin, paprika, salt, and pepper. Toss well to coat every piece evenly. This step infuses the chicken with all the smoky, warm flavors that make the dish so crave-worthy.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly charred. Remove from the pan and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the red onion and garlic for 2 minutes until fragrant. Then add the diced bell peppers, corn kernels, and diced tomatoes. Cook for another 5 minutes until the veggies are tender but still vibrant.
- Stir in the rinsed black beans to the veggie mixture and cook for 2-3 minutes until heated through. Season with a pinch of salt and pepper to taste.
- Start with a base of warm brown rice in each bowl. Top with the chipotle-spiced chicken, then spoon over the sautéed veggie and bean mixture. Add slices of creamy avocado and sprinkle with shredded cheese. Garnish with fresh cilantro and serve with lime wedges on the side.
Equipment
- Large Skillet or Sauté Pan
- Medium Saucepan
- Sharp Knife
- Cutting Board
- Mixing spoon or spatula
- Measuring spoons and cups
- Bowls or meal prep containers
Notes
- Marinate the chicken for 15-30 minutes beforehand to enhance moisture and flavor.
- Store rice, chicken, and veggies separately in airtight containers for best leftover texture.
- Adjust chipotle powder to control the spiciness; add more avocado or cheese to mellow heat.
