Chipotle Chicken Burrito Bowls
This easy Chipotle chicken burrito bowl recipe is loaded with bold flavor, juicy skillet-cooked chicken, and fresh toppings. Quick, flexible, and great for dinner or meal prep.
Equipment
- Medium bowl
- Skillet or grill pan
- Cutting board and knife
- Serving bowls
Ingredients
For the Chicken:
- 1½ pounds boneless skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder optional for heat
- 2 cups cooked white rice
- 1 tablespoon lemon Juice
- 1 tablespoon chopped fresh cilantro
Toppings:
- 1 15 oz can black beans rinsed and warmed
- 1 batch Roasted Corn Salsa or store bought
- 1 batch Fresh Tomato Salsa or store-bought
- 1 batch Guacamole or store-bought
Optional: sour cream, shredded cheese, chopped romaine, lime wedges
Instructions
- Mix olive oil and all the seasonings in a bowl. Add the chicken and toss to coat evenly.
- Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side until cooked through and lightly charred.
- Let the chicken rest for a few minutes, then chop into bite-sized pieces.
- Warm the rice in the microwave and stir in lime juice, chopped cilantro and salt to taste.
- To build the bowls, start with a layer of rice, then add the warmed black beans, chicken, corn salsa, tomato salsa, and guacamole.
- Add any extra toppings you like and serve with lime wedges on the side.
Nutrition
Calories: 648kcalCarbohydrates: 81gProtein: 46gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 102mgSodium: 1111mgPotassium: 984mgFiber: 3gSugar: 3gVitamin A: 896IUVitamin C: 1mgCalcium: 76mgIron: 3mg
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