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Spicy Chipotle Chicken Burrito Bowl

Restaurant-quality burrito bowl with perfectly spiced chipotle chicken, fresh vegetables, and creamy sauce for a satisfying Mexican-inspired meal.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tsp chipotle powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Bowl Components
  • 3 cups cooked rice white or brown
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cups corn kernels fresh, frozen, or canned
  • 2 ripe avocados sliced
  • 2 cups cherry tomatoes halved
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges
Chipotle Sauce
  • 1 cup sour cream or Greek yogurt
  • 2-3 chipotle peppers in adobo minced
  • 2 tbsp adobo sauce from the can
  • 2 tbsp lime juice
  • 1 tsp honey
  • 0.25 tsp garlic powder
  • salt to taste

Equipment

  • Grill pan or skillet
  • Mixing bowls
  • Knife and cutting board
  • Meat thermometer

Method
 

  1. Pat chicken breasts dry with paper towels. Combine chipotle powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl.
  2. Rub chicken with olive oil, then coat generously with spice mixture on all sides. Let rest for 10-15 minutes at room temperature.
  3. Heat grill pan or skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until internal temperature reaches 165°F and chicken has a nice char.
  4. Remove chicken from heat and let rest 5 minutes before slicing into strips.
  5. Prepare chipotle sauce by combining sour cream, minced chipotle peppers, adobo sauce, lime juice, honey, garlic powder, and salt. Mix until smooth and adjust seasoning to taste.
  6. If using canned or frozen corn, warm in skillet or microwave and season with salt.
  7. Cook rice according to package directions and warm black beans if desired.
  8. To assemble bowls, start with rice base. Arrange black beans, corn, sliced avocado, cherry tomatoes, and cilantro in sections around bowl.
  9. Top with sliced chipotle chicken, fanning it out for presentation.
  10. Drizzle generously with chipotle sauce and serve with lime wedges. Squeeze fresh lime juice over bowl before eating.

Notes

For meal prep, store components separately and assemble fresh. Chicken can be stored refrigerated for up to 4 days. Adjust spice level by varying amount of chipotle powder and peppers. Can substitute Greek yogurt for sour cream for lighter sauce.