Description
An easy chipotle chicken burrito bowl recipe featuring smoky chicken, cilantro-lime rice, black beans, charred corn, and a vibrant mango-lime crema, perfect for a quick weeknight meal or family dinner.
Ingredients
- 1.1 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 2 tbsp olive oil, divided
- 1 tbsp chipotle powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh lime juice
- 1 cup long-grain white rice, rinsed
- 1.75 cups vegetable broth
- 1 tsp fresh lime juice (for rice)
- 0.125 cup fresh cilantro, chopped (for rice)
- 15 oz canned black beans, rinsed and drained
- 0.5 cup vegetable broth (for beans)
- 0.5 tsp ground cumin (for beans)
- 0.25 tsp garlic powder (for beans)
- 0.25 tsp onion powder (for beans)
- 0.25 tsp chipotle powder (for beans)
- 1.5 cups frozen corn kernels, thawed
- 1 tsp olive oil (for corn)
- 0.25 tsp chili powder
- 1 ripe mango (10.5 oz), peeled and pitted
- 0.5 cup full-fat Greek yogurt
- 2 tbsp fresh lime juice (for crema)
- 1 small piece canned chipotle pepper in adobo sauce
- Pinch of salt (for crema)
- 1 medium avocado, sliced or diced
- 0.25 red onion, thinly sliced
- 0.125 cup fresh cilantro, chopped (for garnish)
Instructions
- Marinate Chicken: Combine chicken pieces with 1 tbsp olive oil, spices (chipotle powder, cumin, smoked paprika, garlic powder, onion powder), salt, pepper, and lime juice in a medium bowl. Toss well and refrigerate for at least 20 minutes (or up to 2 hours) to let the flavors soak in.
- Cook Cilantro-Lime Rice: Rinse the rice thoroughly under cold running water until clear. In a medium saucepan, combine the rinsed rice and 1.75 cups vegetable broth; bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat, let stand covered for 5 minutes, fluff with a fork, then stir in 1 tsp fresh lime juice and 0.125 cup chopped cilantro.
- Season Black Beans: In a small saucepan, combine the rinsed black beans with 0.5 cup vegetable broth and bean seasonings (cumin, garlic powder, onion powder, chipotle powder). Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the broth reduces slightly and the beans are heated through.
- Char Corn Kernels: Heat 1 tsp olive oil in a small skillet over medium-high heat; add the thawed corn kernels and chili powder. Sauté for 3-5 minutes, stirring occasionally, until corn kernels develop light browning and a slightly charred appearance.
- Prepare Mango Crema: In a blender or food processor, combine the peeled mango, full-fat Greek yogurt, 2 tbsp fresh lime juice, the small piece of chipotle pepper in adobo sauce, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
- Cook Chicken: Heat the remaining 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken pieces are cooked through and browned on the edges (internal temperature of 165°F).
- Assemble Burrito Bowls: Spoon a generous portion of cilantro-lime rice into wide, shallow bowls. Arrange the cooked chipotle chicken, seasoned black beans, charred corn, avocado slices, and red onion over the rice in separate sections. Drizzle generously with Mango-Lime Crema and garnish with fresh chopped cilantro.
Notes
To develop a deeper flavor, marinate the chicken for up to 2 hours. If preparing for children, hold back a portion of the chicken before adding the chipotle powder to make it milder. Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 610 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 41 g
- Cholesterol: 90 mg