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It's time for a fiesta with chipotle chicken burrito bowls served with lime cilantro rice, sautéed bell peppers, corn, black beans and guacamole. | aheadofthyme.com

Chipotle Chicken Burrito Bowls with Lime Cilantro Rice


  • Author: Sam | Ahead of Thyme
  • Prep Time: 15 minutes (+2 hours wait time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 2 servings 1x

Description

It's time for a fiesta with chipotle chicken burrito bowls served with lime cilantro rice, sautéed bell peppers, corn, black beans and guacamole.


Scale

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 + 1/2 cups long grain rice
  • 2 + 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
  • 1-2 bell peppers (any colour), sliced
  • 1/2 cup corn kernelsfrozen
  • 1 cup water
  • 1/2 cup canned black beans
  • 1/2 cup homemade 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 and drain. Add water, lime juice, vegetable oil and salt to the pot. Give it a good stir. Bring to a boil, uncovered, over high heat until the water evaporates and the rice has absorbed the water (about 4-5 minutes).
  2. Turn the heat down to low and cover. Simmer for 20 minutes until rice is soft. 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. Guacamolesee recipe link

Assemble the Burrito Bowls:

  1. Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed onions and bell peppers.
  2. Slice the chicken and place it in the centre of each bowl.
  3. Top off with a scoop of guacamole.

  • Category: Chicken
  • Cuisine: Mexican

Keywords: burrito bowl, chicken bowl, chipotle chicken, cinco de mayo