Chipotle Burrito Bowl

Chipotle Burrito Bowl

from insanelygoodrecipes.com
90 min
4 servings

From the tender chicken and zippy pico de gallo to the creamy guacamole and spiced beans, this Chipotle burrito bowl recipe is as authentic as it gets!

Ingredients

  • 1/2 red onion, coarsely chopped
  • 2 cloves garlic
  • 1-2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
  • 3 tablespoons vegetable oil, divided
  • 1 lime, juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1-1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, undrained
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 roma tomatoes, diced
  • 1/2 medium red onion, diced
  • 1/4 cup fresh cilantro, diced
  • 1-2 jalapeño peppers, diced
  • 1 lime, juiced
  • salt and pepper, to taste
  • 1 recipe Chipotle Cilantro Lime Rice
  • 1 recipe Chipotle Corn Salsa
  • 1 recipe Chipotle Guacamole
  • 4 cups romaine lettuce, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup sour cream
  • lime wedges, for serving

Directions

  1. 1

    Make the chicken: In a food processor, blend the red onion, garlic, chipotle chiles, adobo sauce, 1 tablespoon vegetable oil, lime juice, oregano, cumin, salt, and pepper until smooth. Set aside.

  2. 2

    If using, cut the chicken breasts in half horizontally to create thin cutlets. Pat dry, then place in a zip-top bag. Pour the marinade over the chicken and let sit at room temperature for 30 minutes or in the fridge for 1-8 hours.

  3. 3

    Warm the rest of the oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Approximately 3-6 minutes per side, depending on how thick they are.

  4. 4

    Let the chicken rest for 5 minutes before chopping into bite-sized pieces.

  5. 5

    Make the black beans: Warm the oil in a medium skillet over medium heat. Add the onions and cook until soft, about 3-4 minutes. Stir in the garlic until fragrant.

  6. 6

    Add the black beans, chipotle chile powder, oregano, cumin, bay leaf, salt, and pepper. Simmer, stirring often, for 15-20 minutes, until tender. Remove the bay leaf before serving.

  7. 7

    Make the tomato salsa: Mix the tomatoes, red onion, cilantro, jalapeños, and lime juice in a bowl. Taste and season with salt and pepper. Refrigerate until ready to serve.

  8. 8

    Make the extras: Prepare the extra toppings, cilantro lime rice, corn salsa, and gucamole, as desired.

  9. 9

    Assemble: Divide the cilantro-lime rice between four bowls. Top with equal amounts of the chicken, black beans, tomato salsa, corn salsa, guacamole, lettuce, cheese, and sour cream. Drizzle with fresh lime juice, serve hot, and enjoy!