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- 1 lb boneless, skinless chicken thighs - 2 tablespoons chipotle sauce - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup brown rice (uncooked) - 2 cups chicken broth The heart of the Chipotle Chicken Burrito Bowl is the chicken. I love using boneless, skinless chicken thighs. They stay juicy and flavorful. The chipotle sauce adds a nice kick. The smoked paprika, garlic powder, and onion powder bring depth to the dish. Don't forget the salt and pepper! The brown rice provides a hearty base. Cooking it in chicken broth enhances its flavor. This simple swap makes a big difference. You’ll want to use 2 cups of broth for every cup of rice. - 1 can black beans, drained and rinsed - 1 cup corn, fresh or frozen - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup romaine lettuce, chopped - 1/2 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro for garnish Fresh toppings brighten the bowl. Black beans and corn add protein and sweetness. I love using ripe avocado slices. They add creaminess and balance the spice. Cherry tomatoes add a burst of freshness. Chopped romaine lettuce gives crunch. Finally, shredded cheese and cilantro bring everything together! - Lime wedges - Alternative grains like quinoa Serving with lime wedges is key. A squeeze of lime adds zing and freshness. If you want a change, try quinoa instead of brown rice. It’s a great option for a different texture and flavor. {{ingredient_image_1}} - In a medium bowl, combine 1 lb of chicken thighs with 2 tablespoons of chipotle sauce, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. - Mix until the chicken is well coated. Marinate for at least 30 minutes in the fridge. This adds great flavor and helps tenderize the meat. - Rinse 1 cup of brown rice. Use 2 cups of chicken broth instead of water for extra taste. - Cook the rice according to the package instructions. To make it fluffy, avoid stirring while it cooks. Let it sit covered after cooking for about 10 minutes. - Heat a grill pan or skillet over medium-high heat. - Add the marinated chicken thighs. Cook for 5-7 minutes on each side. Check that the internal temperature reaches 165°F (75°C). - Once done, let the chicken rest for a few minutes before slicing. This keeps it juicy. - In a bowl, start with a layer of brown rice. Add a generous amount of black beans and corn. - Place the sliced chipotle chicken on top. - Finish by adding sliced avocado, halved cherry tomatoes, and chopped romaine lettuce. - Sprinkle shredded cheese on top. Garnish with fresh cilantro and serve with lime wedges for that zesty kick. To adjust the spice in your burrito bowl, focus on the chipotle sauce. If you want more heat, add a bit more sauce. For a milder taste, reduce the amount. You can also tweak the spices. A pinch of smoked paprika or garlic powder can change everything. Taste as you go to find your sweet spot. Consider adding other seasonings for a flavor boost. Cumin or lime zest can brighten your dish. If you want extra tenderness, marinate the chicken longer. Aim for at least an hour, but overnight is even better. This lets the flavors soak in deeply. Use a grill pan or skillet for cooking the chicken. A meat thermometer ensures it’s perfectly cooked. For assembly, a large bowl works best to mix your ingredients. Keep measuring cups handy for portioning. A sharp knife helps with slicing the chicken and veggies. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes, but for best results, let it sit in the refrigerator for a few hours or overnight to enhance the flavor. Perfectly Cooked Rice: Use chicken broth instead of water when cooking the rice to infuse it with additional flavor, making the entire bowl more delicious. Rest the Chicken: After cooking, let the chicken rest for a few minutes before slicing to retain its juices and tenderness. Top with Fresh Ingredients: For added freshness and crunch, include a variety of toppings like cilantro, lime, and fresh vegetables. This adds layers of flavor and texture to your burrito bowl. {{image_2}} You can easily swap chicken for plant-based protein. Options include tofu, tempeh, or jackfruit. Use marinated tofu for a tasty twist. For a vegan bowl, skip cheese and use avocado for creaminess. You can change the base for variety. Use quinoa, cauliflower rice, or even barley. If you choose quinoa, rinse it before cooking. For cauliflower rice, pulse florets in a food processor until fine. Cook quinoa with a 2:1 water ratio. For cauliflower rice, sauté in a pan for 5-7 minutes until tender. Add Mexican flair with new toppings or sauces. Try fresh pico de gallo or spicy salsa for zest. Swap out shredded cheese for vegan cheese or nutritional yeast. Fresh cilantro adds brightness. You can also use lime crema for a creamy touch. Each option gives a fun twist to your bowl! To keep your Chipotle Chicken Burrito Bowl fresh, store leftovers right away. Use airtight containers. This helps keep the chicken and rice from drying out. Place the chicken and rice in separate containers if you prefer. You can refrigerate leftovers for up to four days. For longer storage, freeze them. Frozen leftovers can last for up to three months. When freezing, use freezer-safe bags or containers. This keeps your meal tasty and safe. When it’s time to eat leftovers, proper reheating is key. For the chicken, heat it in a skillet. Add a splash of water to keep it moist. Cook on medium heat until warm. For the rice, you can use a microwave. Place rice in a bowl with a bit of water. Cover it and heat in short bursts. Stir in between to warm evenly. Check the texture; it should be fluffy, not dry. These tips help keep the flavors fresh and delicious. Enjoy your meal! To make your burrito bowl spicier, add more chipotle sauce. You can also try using fresh jalapeños or a pinch of cayenne pepper. If you like heat, consider adding hot sauce. Mix these in with the chicken or veggies for a kick. Yes, you can make the chicken ahead of time. Marinate the chicken thighs and cook them the day before. Just store them in the fridge. When you're ready to eat, reheat the chicken in a pan or microwave. This makes meal prep easy and quick. This recipe is packed with protein from the chicken and black beans. The brown rice adds fiber, helping with digestion. Avocado brings healthy fats, and veggies provide vitamins. Overall, it's a balanced meal that fuels your body well. My recipe uses fresh ingredients and can be made at home. Chipotle’s version has added preservatives. My burrito bowl can be healthier and tailored to your taste. You can control the spice and toppings, making it your own. This blog post showed you how to make a tasty burrito bowl. You learned about the main ingredients, fresh toppings, and serving tips. I guided you through marinating chicken, cooking rice, and assembling the bowl. You also found tips for flavor and variations. Keep experimenting with spices and grains to make it your own. Enjoy a delicious meal that fits your taste and dietary needs. Cooking should be fun and rewarding!

Spicy Chipotle Chicken Burrito Bowl

A flavorful burrito bowl featuring marinated chicken thighs, brown rice, black beans, corn, 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 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup brown rice (uncooked)
  • 2 cups chicken broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup romaine lettuce, chopped
  • 1 2 shredded cheese (cheddar or a Mexican blend)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • In a medium bowl, combine the chicken thighs with chipotle sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat the chicken evenly and marinate for at least 30 minutes in the refrigerator.
  • Cook the brown rice according to package instructions, substituting chicken broth for water for added flavor (typically 1 cup rice to 2 cups broth).
  • While the rice is cooking, heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes per side, or until they reach an internal temperature of 165°F (75°C) and are charred nicely. Remove from heat and let rest for a few minutes before slicing.
  • In a bowl, mix together the black beans and corn. You can heat them briefly in the microwave or on the stove if desired.
  • Assemble your burrito bowl: start with a base of brown rice, add a generous portion of black beans and corn, followed by the sliced chipotle chicken.
  • Top with sliced avocado, halved cherry tomatoes, and chopped romaine lettuce. Sprinkle shredded cheese on top.
  • Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

Notes

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