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Easy Chipotle-Style Chicken Burrito Bowl Recipe for Meal Prep Success

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A smoky, spicy chicken burrito bowl layered over fluffy cilantro-lime rice with fresh corn and black beans, perfect for meal prep and weekday lunches.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce (from the chipotle can)
  • 3 cloves garlic, minced
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice (about 185 g), rinsed
  • 2 cups water or low-sodium chicken broth (480 ml)
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1 avocado, sliced or diced (optional)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • Fresh lime wedges, for serving
  • Optional: shredded cheese (cheddar or Monterey Jack)
  • Optional: Greek yogurt or sour cream
  • Optional: hot sauce

Instructions

  1. Marinate the chicken: In a medium bowl, combine minced chipotle peppers, adobo sauce, garlic, lime juice, cumin, smoked paprika, salt, and pepper. Toss chicken thighs in the mixture until fully coated. Let sit for at least 15 minutes at room temperature or up to 2 hours in the fridge.
  2. Cook the rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water or chicken broth to a boil. Add rice and salt, stir once, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let rest covered for 5 minutes. Stir in lime juice and chopped cilantro.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add marinated chicken thighs and cook 5-6 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  4. Prepare toppings: While chicken cooks, rinse and drain black beans. If using frozen corn, warm it in a pan or microwave. Chop avocado, tomatoes, and red onion.
  5. Assemble burrito bowls: Start with cilantro-lime rice in containers. Layer sliced chicken, black beans, corn, tomatoes, red onion, and avocado. Add a lime wedge on the side.
  6. Store and serve: Cover and refrigerate up to 4 days. Reheat in microwave 1-2 minutes before eating. Add optional toppings like shredded cheese or Greek yogurt after reheating.

Notes

Let the chicken rest before slicing to keep juices locked in. Rinse rice well to remove excess starch and prevent gumminess. Marinate chicken at room temperature for 15 minutes or longer in fridge for deeper flavor. Avoid overcrowding pan when cooking chicken for a good sear. Use fresh corn if possible for best flavor. Optional toppings like cheese, Greek yogurt, or hot sauce add creaminess and extra flavor.

Nutrition

Keywords: chipotle chicken, burrito bowl, meal prep, cilantro lime rice, black beans, corn, healthy lunch, easy dinner

Find it online: https://tablemira.com/easy-chipotle-style-chicken-burrito-bowl-recipe-for-meal-prep-success/