Description
Delicious and flavorful Chipotle Chicken Burrito Bowls featuring tender marinated chicken baked to perfection and served over vibrant cilantro-lime rice with fresh romaine, avocado, corn, black beans, and tomatoes. Finished with a light tomatillo dressing, this meal is both hearty and refreshing—perfect for a satisfying weeknight dinner or meal prep.
Ingredients
Scale
Marinade and Chicken
- 3 Tablespoons diced red onion
- 2 cloves garlic, minced
- 1 ½ Tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 Tablespoon chili powder
- 1 Tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup water
- 2 pounds boneless skinless chicken breasts
Burrito Bowls
- 2 cups cilantro-lime rice
- 4 cups chopped romaine lettuce
- 1 ripe avocado, diced
- 1 can (15 ounces) corn, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 large Roma tomato, diced
- Light tomatillo dressing (or your favorite dressing)
Instructions
- Prepare the Marinade: Place all marinade ingredients—diced red onion, minced garlic, adobo sauce, chili powder, olive oil, ground cumin, dried oregano, salt, pepper, and water—into a blender or food processor and blend until thoroughly combined.
- Marinate the Chicken: Transfer the marinade into a large freezer ziplock bag or bowl with the chicken breasts. Toss well to coat the chicken evenly. Seal the bag or cover the bowl, then refrigerate for at least 1 hour and up to overnight for best flavor infusion.
- Bake the Chicken: Preheat your oven to 400°F (204°C). Remove the chicken breasts from the marinade and discard any leftover marinade. Place the chicken in a greased baking dish, cover with foil, and bake for 35 minutes or until the internal temperature reaches 165°F (74°C). Alternatively, you can grill the chicken until cooked through.
- Prepare the Chicken for Serving: Once cooked, dice the chicken into bite-sized pieces suitable for bowl serving.
- Assemble the Burrito Bowls: Divide the cilantro-lime rice, chopped romaine lettuce, diced avocado, drained corn, drained black beans, and diced Roma tomato evenly among 4 medium-sized bowls. Top each bowl with the diced chipotle chicken.
- Serve: Drizzle each bowl with light tomatillo dressing or your preferred dressing. Serve immediately and enjoy your flavorful Chipotle Chicken Burrito Bowls!
Notes
- Marinate chicken overnight for more intense flavor.
- If you don’t have a blender, whisk the marinade ingredients thoroughly by hand.
- Use a food thermometer to ensure chicken is safely cooked to 165°F.
- Substitute brown rice for cilantro-lime rice if preferred.
- Light tomatillo dressing adds a fresh, tangy finish but any dressing of choice works well.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
