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Chipotle Chicken Burrito Bowl with Easy Lime Cilantro Rice: Baked, tender, chipotle-flavoured chicken breasts sliced over a bowl of lime cilantro rice, corn, black beans and sauteed onions and bell peppers | aheadofthyme.com

Chipotle Chicken Burrito Bowl with Easy Lime Cilantro Rice


  • Author: Sam | Ahead of Thyme
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Total Time: 2 hours 30 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Mexican

Description

Baked, tender, chipotle-flavoured chicken breasts sliced over a bowl of lime cilantro rice, corn, black beans and sauteed onions and bell peppers.


Ingredients

Chipotle Chicken:

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon honey
  • 1/4 teaspoon ground cumin
  • 2 chipotle chiles in adobo sauce
  • 1/4 teaspoon salt
  • 2 chicken breasts, skinless and boneless

Cilantro Lime Rice:

  • 1 and 1/2 cups long grain rice
  • 2 and 1/2 cups water
  • 2 tablespoons lime juice
  • 1/2 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 cup fresh cilantro, chopped

Toppings:

  • 1/2 tablespoon vegetable oil
  • 1/2 medium onion, sliced
  • 12 bell peppers (any colour), sliced
  • 1/2 cup frozen corn
  • 1 cup water
  • 1/2 cup canned black beans
  • 1/2 cup easy basic guacamole

Instructions

Chipotle Chicken:

  1. In a food processor or blender, puree together the olive oil, garlic, honey, cumin, chipotle chiles and salt until smooth. Place chicken breasts in a ziplock bag and pour the marinade inside. Seal the bag and let marinate for 2 hours in the refrigerator.
  2. Preheat oven to 450 F. Bake chicken for 20-25 minutes until chicken is no longer pink inside and internal temperature is 165 F.

Cilantro Lime Rice:

  1. In a medium sized pot, wash the rice thoroughly. Add water, lime juice, vegetable oil and salt. Give it a good stir. Heat uncovered on high until the water boils and evaporates.
  2. Once the rice has absorbed the water, turn the heat down to low and cover the pot with a lid. Cook for 20 minutes until rice is soft.
  3. Mix in the cilantro and serve.

Toppings:

  1. Sauteed Onions and Bell Peppers: Heat the vegetable oil in a large frying pan. Sauté the onions and bell peppers for 3-4 minutes until slightly tender. Remove from heat.
  2. Corn: In a small pot, add the frozen corn and water. Heat over medium high for 5 minutes. Once cooked, drain in a colander.
  3. Black beans: Drain and wash the canned black beans. Heat over medium high for 5 minutes until warm.
  4. Easy basic guacamole