Chipotle Chicken Burrito Bowls with Black Beans
Ingredients
- For the Chipotle Chicken
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- For the Black Beans
- 1 can (15 oz) black beans, drained and rinsed
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Pinch of salt
- For the Rice
- 1 cup long-grain white or brown rice, cooked
- ½ teaspoon lime zest
- Juice of ½ lime
- 1 tablespoon chopped cilantro
- For the Burrito Bowl Assembly
- 1 cup corn kernels (fresh, frozen, or roasted)
- 1 cup diced bell peppers
- ½ cup diced red onion
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- Salsa or pico de gallo
- Lime wedges
- Optional: shredded cheese, sour cream, or hot sauce
Instructions
- Cook the chicken: Mix olive oil, chipotle chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice in a bowl. Coat chicken and cook in a skillet over medium heat 6–8 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Slice or dice.
- Prepare black beans: In a small saucepan, heat black beans with cumin, chili powder, and salt until warmed through.
- Cook rice: Prepare rice according to package instructions. Stir in lime juice, zest, and chopped cilantro.
- Prepare vegetables: Sauté or roast bell peppers and corn, or serve raw for freshness.
- Assemble burrito bowls: Divide rice among 4 bowls. Top with chipotle chicken, black beans, corn, bell peppers, red onion, and avocado. Garnish with cilantro, salsa, lime wedges, and optional cheese or sour cream.