Chipotle Chicken Burrito Bowls
CALORIES: 711
PREP: 30 minutes
COOK: 10 minutes
This fresh and flavorful Chipotle Chicken Burrito Bowl is the perfect addition to your Sunday meal prep. Made with tender and juicy chipotle chicken, beans, veggies, and brown rice - it's a quick, easy, and nutritious choice.
Ingredients
| 2 tbsp | oil, divided |
|---|---|
| 1 | lime, juice |
| 2 | chipotle peppers in adobo sauce, finely chopped |
| 2 tbsp | honey |
| 1 | garlic clove, minced |
| 1/2 tsp | salt |
| 6 | boneless skinless chicken thighs |
| 2 cups | cooked brown rice |
| 1 | 15-oz can black beans, drained and rinsed |
| 1 cup | corn kernels |
| 1/2 cup | pico de gallo |
| 1/2 cup | guacamole |
| 1/4 cup | fresh cilantro leaves |
Directions
In a small bowl, whisk together 1 tablespoon of oil with the lime juice, chipotle peppers in adobo, honey, garlic, and salt. Pour the mixture over the chicken and refrigerate for at least 30 minutes before cooking.
Once the chicken has marinated, heat the remaining oil in a skillet over medium-high heat. Arrange the chicken in the skillet top-side-down. Cook until it begins to brown, about 5 to 6 minutes. Flip the chicken and cook the remaining side until it is golden and the chicken reaches an internal temperature of 165ºF, about 3 to 5 minutes. Remove the chicken from the skillet and chop it up.
Serve immediately over the cooked rice, black beans, corn, guacamole, pico de gallo, and cilantro. Store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 711 |
| Total Fat (g) | 26 |
| Saturated fat (g) | 5 |
| Cholesterol (mg) | 205 |
| Sodium (mg) | 1149 |
| Total Carbohydrate (g) | 70 |
| Dietary Fiber (g) | 14 |
| Total Sugars (g) | 12 |
| Protein (g) | 55 |
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