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- 1 pound chicken thighs (boneless, skinless) - 2 tablespoons chipotle peppers in adobo sauce - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste - 1 cup white or brown rice - 1 can (15 oz) black beans, rinsed and drained - 1 cup frozen corn, thawed - 1 cup diced bell peppers (mixed colors) - 1 ripe avocado, sliced - Fresh cilantro, chopped - Lime wedges for serving - Shredded cheese (optional)

Chipotle Chicken Burrito Bowls with Rice

Discover the vibrant flavors of Smoky Chipotle Chicken Burrito Bowls, a customizable and healthy meal perfect for any occasion. This recipe features marinated chicken thighs cooked to perfection, paired with fluffy rice, black beans, and colorful sautéed bell peppers. Topped with creamy avocado and fresh cilantro, these bowls are not only delicious but packed with nutrients. Ideal for weeknight dinners or meal prep, get ready to savor every bite!
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Ingredients
  

1 lb (450g) boneless chicken thighs (or breasts)

1 tablespoon olive oil

2 tablespoons chipotle peppers in adobo sauce, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

1 cup uncooked rice (white or brown)

2 cups chicken broth or water

1 cup canned black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 avocado, sliced

1 cup diced tomatoes (or pico de gallo)

½ cup shredded cheese (cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, mix together the olive oil, chipotle peppers, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat the chicken thighs in this marinade, cover, and let it sit in the refrigerator for at least 30 minutes (or up to overnight for deeper flavor).

    Prepare the Rice: In a medium saucepan, bring 2 cups of chicken broth or water to a boil. Add the rice, reduce the heat to low, cover, and simmer until cooked (about 15-20 minutes for white rice, 45-50 minutes for brown rice). Once finished, fluff with a fork and set aside.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side or until fully cooked (internal temperature of 165°F/75°C). Remove from the heat and let it rest for 5 minutes before slicing it into strips.

        Sauté the Vegetables: In the same skillet, add the diced red bell pepper and cook for 2-3 minutes until slightly softened.

          Assemble the Bowls: Start with a base of cooked rice, then layer with black beans, corn, sautéed bell pepper, sliced chicken, diced tomatoes, and avocado. Top with shredded cheese and chopped cilantro.

            Serve: Squeeze fresh lime juice over the top for an added zing and enjoy your Chipotle Chicken Burrito Bowls!

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings