Chipotle Chicken Burrito Bowl Recipe

Make the marinade

In a medium bowl combine adobo sauce, minced chipotle pepper, olive oil, lime juice, minced garlic, ground cumin, oregano, smoked paprika, kosher salt and black pepper. Whisk until uniform.

Marinate the chicken

Trim excess fat from chicken thighs and place in a resealable bag or shallow dish. Pour marinade over chicken, massaging to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours (longer will increase heat and flavor).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tsp oil if using a skillet. Remove chicken from marinade, letting excess drip off. Cook chicken 4-6 minutes per side until internal temperature reaches 165°F (74°C) and outside is charred in spots. Transfer to a cutting board and let rest 5 minutes.

Slice or shred

Slice chicken into strips or chop into bite-size pieces. Reserve any pan juices to drizzle over bowls if desired.

Rinse the rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan, combine rinsed rice, water, vegetable oil and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes (or follow package times). Remove from heat and let sit, covered, 5 minutes.

Fluff rice with a fork, stir in lime juice, lime zest and chopped cilantro. Taste and adjust salt or lime as needed.

In a small skillet over medium heat, warm a drizzle of oil (about 1 tsp). Add drained black beans and corn, sprinkle with cumin, garlic powder and salt. Sauté 3-4 minutes until heated through and slightly toasted.

Remove from heat and stir in 1/2 tablespoon lime juice and 1 tablespoon chopped cilantro. Keep warm until assembly.

Prepare toppings: chop lettuce, halve cherry tomatoes, slice avocado, and shred cheese. If using sour cream, stir with a squeeze of lime and a pinch of salt to loosen.

Divide cilantro-lime rice between 2 bowls (about 1/2 cup cooked rice per serving). Arrange shredded lettuce on one side, black beans & corn on another, and place sliced chipotle chicken on top of the rice.

Add cherry tomatoes, avocado, and cheese. Spoon a dollop of sour cream or Greek yogurt if desired. Garnish with fresh cilantro leaves and serve with lime wedges and hot sauce on the side. Drizzle reserved pan juices over chicken for extra flavor.

Serve immediately while chicken and rice are warm.