April 25th, 2024
Recipes
Chipotle Chicken Burrito Bowl
Valentina P
- Difficulty
•
- Time 30"
This chicken burrito bowl is the best meal prep recipe with mix-and-match Mexican flavor. Just as tasty (and healthier) than Chipotle's takeout. Vegan option.
How To MakeDiet Type: Classic
Shopping List
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For the Chipotle Chicken
- 2 large boneless skinless chicken breasts (for vegan, see note 1)
- 2 tablespoons olive oil
- 2 chipotle peppers, packed in adobo sauce
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 tablespoon taco seasoning (store-bought or homemade) For the Bowl
- 1 batch Cilantro Lime Cauliflower Rice
- 1 (15) ounce can black beans, drained and rinsed
- 1 ear of corn (or 1 cup cooked)
- 1 cup guacamole
- 1 cup pico de gallo (or chopped tomatoes)
- 1 cup romaine, chopped (optional)
- cilantro and lime, for serving
- Chipotle Salad Dressing, to taste (optional)
Instructions
- Step 1: First, let's marinate the chicken. Blend together the olive oil, chipotle peppers, lime juice, garlic, and taco seasoning until creamy with a small standing blender or immersion blender. Place the chicken breasts into a glass container or sealable bag and cover the chicken in the marinade, coating all sides. Refrigerate and marinate at least 30 minutes, up to 8 hours.
- Step 2: Next, prepare the Cilantro Lime Cauliflower Rice if you haven't done so yet.
- Step 3: To cook the chicken, heat an outdoor grill (or grill pan) to about 400 degrees (or medium-high heat). Remove the chicken from the marinade and grill for 5 to 7 minutes per side, or until cooked through. Transfer the cooked chicken to a clean plate and cover with foil for 10 minutes. Chop the chicken into pieces, tossing it back in its released cooking juices for more flavor.
- Step 4: To cook the ear of corn, preheat the oven to 450 degrees Fahrenheit. Remove the husk from the corn and smear it with a little dab of butter or olive oil. Wrap it in foil, place on a baking sheet, and roast for 20 minutes. Remove the cooked corn from the oven, carefully remove the foil, and allow the steam to escape. Slice the corn from the ear with a knife.
- Serve: Assembly time! Build each bowl with the warm chicken, cauliflower rice, black beans, corn, and optional romaine. Top with guacamole, pico de gallo, and optional Chipotle Salad Dressing. Enjoy.
Recipe Notes
Note 1: For a plant-based alternative, use 1 (14 ounce) package(s) of extra-firm tofu. Drain the tofu block and press out the liquid for 15 minutes. Slice into slabs and marinate in the chipotle marinade as outlined in Step 1. Grill for 3 to 4 minutes per side. Chop and enjoy.
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What you should eat next
Chipotle Chicken Burrito Bowl
PT30M 2 large boneless skinless chicken breasts (for vegan, see note 1) 2 tablespoons olive oil 2 chipotle peppers, packed in adobo sauce 1 tablespoon lime juice 1 garlic clove, minced 1/2 tablespoon taco seasoning (store-bought or homemade) 1 batch Cilantro Lime Cauliflower Rice 1 (15) ounce can black beans, drained and rinsed 1 ear of corn (or 1 cup cooked) 1 cup guacamole 1 cup pico de gallo (or chopped tomatoes) 1 cup romaine, chopped (optional) cilantro and lime, for serving Chipotle Salad Dressing, to taste (optional) Gluten Free Vegan 4 Servings
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