Dinner

Chipotle-Style Burrito Bowl

A meal-prep friendly burrito bowl with smoky chipotle chicken, cilantro lime rice, black beans, corn salsa, and fresh guacamole.

Ingredients

Chipotle Chicken Marinade

1.5-2 lbs chicken thighs
Half large white onion
6 cloves garlic
1 cup cilantro
1 tbsp oregano
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1 tbsp Goya Adobo all-purpose seasoning
2 tbsp olive oil
7 oz can chipotles in adobo sauce
1 whole lime, juiced

Cilantro Lime Rice

6 cups cooked long grain rice
Juice of half a lime
2/3 cup cilantro, chopped
1 tbsp salt (to taste)

Black Beans

3 cans (15.5 oz each) black beans
2 tsp onion powder
1 tbsp lime juice
2 tsp salt (to taste)

Corn Salsa

3 bags (12 oz each) frozen sweet corn, thawed
3 jalapeños (about 2/3 cup), deseeded and diced
1 cup red onion, diced
1 cup cilantro, chopped
1 whole lime, juiced
1 tbsp salt (to taste)

Guacamole

3 large ripe avocados
1/4 cup red onion, finely diced
3 tbsp jalapeños, chopped
1 whole lime, juiced
1/3 cup cilantro, chopped
2 tsp salt (to taste)

Steps

Make the Marinade & Marinate Chicken

1Add half a white onion, 6 garlic cloves, 1 cup cilantro, 1 tbsp oregano, 1 tbsp onion powder, 1 tbsp garlic powder, 1/2 tsp cumin, 1 tsp chili powder, 1 tsp salt, 1 tbsp Adobo seasoning, 2 tbsp olive oil, one 7 oz can of chipotles in adobo, and the juice of 1 lime to a blender. Blend until smooth.
2Pour the marinade over 1.5–2 lbs of chicken thighs and marinate for at least 30 minutes (or overnight in the fridge for best results).

Cook the Chicken

1Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat.
2Add the marinated chicken thighs and cook 5–7 minutes per side, until cooked through and slightly charred.
3Rest for 5 minutes, then slice or chop. Garnish with chopped cilantro if desired.

Make the Cilantro Lime Rice

1Start with 6 cups of cooked long grain rice (hot or warm).
2Squeeze in the juice of half a lime, then add 2/3 cup chopped cilantro and 1 tbsp salt.
3Toss everything together until well combined. Taste and adjust salt.

Make the Black Beans

1Drain and rinse all 3 cans of black beans and add them to a small saucepan over medium heat.
2Stir in 2 tsp onion powder, 1 tbsp lime juice, and 2 tsp salt.
3Warm through for 5–7 minutes, stirring occasionally. Taste and adjust seasoning.

Make the Corn Salsa

1Thaw 3 bags (12 oz each) of frozen sweet corn and add to a large bowl.
2Add 2/3 cup diced deseeded jalapeños, 1 cup diced red onion, 1 cup chopped cilantro, the juice of 1 lime, and 1 tbsp salt.
3Stir to combine. Taste and adjust seasoning.

Make the Guacamole

1Halve and pit 3 large ripe avocados. Scoop the flesh into a bowl and mash to your preferred texture.
2Add 1/4 cup diced red onion, 3 tbsp chopped jalapeños, the juice of 1 whole lime, 1/3 cup chopped cilantro, and 2 tsp salt.
3Stir to combine. Taste and adjust salt and lime.

Assemble the Bowls

1Add a scoop of cilantro lime rice as the base, then top with black beans, corn salsa, sliced chicken, and a generous spoonful of guacamole.
2For meal prep, store each component separately in the fridge for up to 4 days.