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- 1 lb boneless, skinless chicken thighs - 2 tablespoons chipotle sauce (or adobo sauce from canned chipotles) - 1 cup brown rice or quinoa To make your Chipotle Chicken Burrito Bowl shine, start with chicken thighs. They are juicy and full of flavor. Marinate them in chipotle sauce. This sauce gives a nice kick. You can also use adobo sauce from canned chipotles if you prefer. Cook your choice of brown rice or quinoa as a base. Both grains add a hearty touch. - 1 can black beans, rinsed and drained - 1 cup corn, fresh or frozen - 1 cup cherry tomatoes, halved - 1 avocado, diced Next, let's talk about vegetables and toppings. Black beans offer protein and fiber. Corn adds sweetness and crunch. Cherry tomatoes bring a burst of freshness. Diced avocado gives creaminess to balance the spice. Feel free to mix and match these toppings based on your taste. - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 cup fresh cilantro, chopped - Juice of 1 lime Seasoning is key to great flavor. Use olive oil to help marinate the chicken. Ground cumin adds a warm, earthy taste. Garlic and onion powders boost the overall flavor. Don't forget fresh cilantro for a pop of freshness. Squeeze lime juice over the bowl for a zesty finish. This combo brings your burrito bowl to life! {{ingredient_image_1}} To start, you need to marinate the chicken. In a bowl, mix these ingredients: - 1 lb boneless, skinless chicken thighs - 2 tablespoons chipotle sauce - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Toss the chicken in the marinade until well coated. Let it marinate for at least 30 minutes. For more flavor, you can marinate it overnight in the fridge. While the chicken marinates, it’s time to cook the rice or quinoa. Follow the package instructions for either brown rice or quinoa. This usually takes about 15-20 minutes. Once cooked, set it aside. If you want to try something different, you can use other grains like farro or barley. Now, it’s time to cook the chicken. You can use a grill or a skillet. Heat your grill or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes per side. Make sure the chicken is fully cooked. Check that it is no longer pink in the center. After cooking, let the chicken rest for a few minutes. Then, slice it into strips to add to your bowl. To get the best taste, marination is key. Marinate your chicken for at least 30 minutes. If you have time, let it sit overnight. This helps the flavors sink in. You can also adjust the seasoning. If you want more heat, add extra chipotle sauce. For a milder taste, reduce the sauce. When cooking, I recommend grilling or pan-searing the chicken. Heat your grill or skillet to medium-high heat. Cook the chicken for 6-7 minutes on each side. Check for doneness by slicing into the thickest part; it should be no longer pink. After cooking, let the chicken rest for a few minutes. This keeps it juicy and tender. Layering is important in your burrito bowl. Start with a base of rice or quinoa. Then add black beans, corn, and tomatoes. Top it off with sliced chicken and diced avocado. For a pop of color, sprinkle fresh cilantro on top. You can also drizzle lime juice for extra flavor. Consider adding sour cream or cheese for creaminess. Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate overnight for an even more intense flavor that seeps into the meat. Cook Rice/Quinoa with Broth: For added flavor, cook your rice or quinoa in chicken or vegetable broth instead of water. Rest the Chicken: Let the cooked chicken rest for a few minutes before slicing to retain its juices and tenderness. Customize Your Toppings: Feel free to add or swap out toppings like jalapeños, bell peppers, or different types of cheese for a personal touch. {{image_2}} You can make this dish vegetarian or vegan by swapping chicken for jackfruit or tofu. Use chipotle sauce made from dried peppers. For a gluten-free option, stick to corn or rice instead of wheat products. Check your sauces and toppings for gluten-free labels. Feel free to change up the sauces and spices. Try salsa verde for a fresh twist. If you love heat, add jalapeños or a splash of hot sauce. You can also mix in smoked paprika for a rich flavor. Adjust the spices to your taste. If you want alternatives for black beans, try pinto beans or chickpeas. For corn, you can use roasted bell peppers or peas. Other toppings like shredded lettuce, diced red onion, or sliced olives also work well. Get creative with what you have! To keep your Chipotle Chicken Burrito Bowls fresh, refrigeration is key. Store leftovers in an airtight container. This keeps moisture in and prevents odors from mixing. Let the dish cool down to room temperature first. This helps avoid condensation inside the container. Use glass or BPA-free plastic for the best results. If you want to save your burrito bowls for later, freezing is a great option. Divide the contents into single servings. Use freezer-safe bags or containers to prevent freezer burn. When you’re ready to eat, thaw in the fridge overnight. For quick reheating, microwave the bowls for about 2-3 minutes, stirring halfway through. Ensure everything is heated to at least 165°F for safety. In the fridge, Chipotle Chicken Burrito Bowls last about 3 to 4 days. Always check for signs of spoilage before eating. If you notice an off smell, change in color, or mold, throw it away. These signs mean it’s no longer safe to eat. Always prioritize food safety for a delicious meal every time! To make Chipotle Chicken Burrito Bowls, follow these steps: 1. Marinate the chicken: Mix chicken thighs with chipotle sauce, olive oil, cumin, garlic powder, onion powder, salt, and pepper. Marinate for at least 30 minutes. 2. Cook the rice or quinoa: Follow package instructions for cooking. 3. Cook the chicken: Grill or pan-sear chicken for 6-7 minutes on each side until no longer pink. 4. Assemble the bowls: Start with a base of rice or quinoa. Add black beans, corn, cherry tomatoes, avocado, and sliced chicken. 5. Finish: Top with cilantro, lime juice, and optional sour cream or cheese. Key ingredients to focus on include chicken thighs, chipotle sauce, and brown rice or quinoa. Yes, you can substitute chicken. Other proteins that pair well include: - Turkey - Shrimp - Tofu - Beef These options will bring great flavor to your burrito bowls. Each serving has about 500 calories. Here’s the breakdown of macronutrients: - Protein: 30 grams - Carbohydrates: 60 grams - Fat: 15 grams This meal is balanced and nutritious, making it a great choice for any time of day. You learned how to make delicious Chipotle Chicken Burrito Bowls in this guide. We covered the key ingredients like chicken thighs, chipotle sauce, and various toppings. I shared step-by-step instructions to marinate and cook your chicken perfectly. Tips for flavor and presentation help elevate your meal. Feel free to customize the recipe for any diet. Store leftovers properly for the best taste. Enjoy creating your bowls and making them your own!

Fiery Chipotle Chicken Burrito Bowls

A spicy and flavorful chicken burrito bowl with rice, beans, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons chipotle sauce
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup brown rice or quinoa
  • 1 can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 0.5 cup fresh cilantro, chopped
  • 1 whole lime, juiced
  • optional sour cream or Greek yogurt for serving
  • optional shredded cheese for topping

Instructions
 

  • In a bowl, combine the chicken thighs, chipotle sauce, olive oil, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Allow the chicken to marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
  • While the chicken is marinating, cook the brown rice or quinoa according to package instructions. Set aside once cooked.
  • Heat a grill or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let the chicken rest for a few minutes, then slice into strips.
  • In a large serving bowl or individual bowls, start by adding a base of brown rice/quinoa. Top with black beans, corn, halved cherry tomatoes, diced avocado, and sliced chicken.
  • Sprinkle chopped cilantro over the top and drizzle with lime juice. Add sour cream or Greek yogurt and shredded cheese, if desired.
  • Mix ingredients together before diving in for the best flavor experience.

Notes

Marinate the chicken overnight for more flavor.
Keyword burrito bowl, chicken, chipotle, spicy