Craving the bold flavors of Chipotle? Dive into these irresistible Chipotle Chicken Bowls! They’re packed with juicy grilled chicken, zesty rice, fresh veggies, and all the fixings.
6servings
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Marinate Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Ingredients
11ouncecan chipotle in adobo sauce
¼white onion
3Tablespoonsolive oil
2Tablespoonslime juiceabout 1 lime
1Tablespoonminced garlic
1teaspooncumin
1teaspoonsalt
6boneless skinless chicken thighs
2cupscooked white rice
15ouncecan black beansdrained and rinsed
15ouncescanned corndrained
¾cupshredded Mexican blend cheese
¾cupmild salsa
¾cuplow fat sour cream
Instructions
In a blender, add the chipotles and adobo sauce, onion, olive oil, lime juice garlic, cumin and salt. Blend until smooth.
Place the chicken in a large bowl (or a ziplock bag if you want to save a dish) and pour the chipotle sauce from the blender over the chicken. Stir gently to distribute around the chicken. Allow to marinate for at least one hour or up to 4 hours in the refrigerator.
Heat a large nonstick skillet over medium high heat. Add half the chicken from the marinade into the skillet, making sure not to overcrowd the pan. Cover and cook for 5-6 minutes, then flip and cook for another 2 to 3 minutes or until the chicken is cooked through to a temperature of 165°F.Remove the cooked chicken and transfer to a plate to rest. Repeat with the remaining chicken. Allow the chicken to rest for 5 minutes before chopping into bite sized pieces.
Assemble the burrito bowls by adding a ½ cup cooked rice, 1 portion of chicken, ¼ cup black beans and ¼ corn. Top with 2 Tablespoons each of shredded cheese, sour cream and salsa. Top with optional toppings. Serve with lime wedges to squeeze over the top.
Beans - black beans can be substituted with pinto beans, kidney beans or even garbanzo beans. This recipe is also the perfect way to repurpose leftover Instant Pot Mexican black beans.
Chicken - boneless, skinless chicken breast can be used as an alternative to the chicken thighs.
For less spice, use less of the individual chipotle peppers, which are spicier than the sauce they're packed in.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze from cooked: The chicken mixture can be frozen up to 3 months. Thaw, reheat and add the other toppings.To freeze the uncooked chicken: Place in marinate and freeze in an airtight container up to 3 months. Thaw and cooked as directed. Topping ideas: guacamole, shredded lettuce, fresh tomatoes, diced avocado.For serve: each serving is 1 chicken thigh, ½ cup rice, ¼ cup black beans, ¼ cup corn, 2 Tablespoons each of sour cream, shredded cheese and salsa.
Beans - black beans can be substituted with pinto beans, kidney beans or even garbanzo beans. This recipe is also the perfect way to repurpose leftover Instant Pot Mexican black beans.
Chicken - boneless, skinless chicken breast can be used as an alternative to the chicken thighs.
For less spice, use less of the individual chipotle peppers, which are spicier than the sauce they're packed in.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze from cooked: The chicken mixture can be frozen up to 3 months. Thaw, reheat and add the other toppings.To freeze the uncooked chicken: Place in marinate and freeze in an airtight container up to 3 months. Thaw and cooked as directed. Topping ideas: guacamole, shredded lettuce, fresh tomatoes, diced avocado.For serve: each serving is 1 chicken thigh, ½ cup rice, ¼ cup black beans, ¼ cup corn, 2 Tablespoons each of sour cream, shredded cheese and salsa.