Chipotle chicken burrito bowls✨ Chicken + Marinade:▪️1 lb. Boneless Skinless Chicken Thighs▪️1 Lime, juice▪️2 Tbsp Finely Chopped Fresh Cilantro▪️1+1/2 tsp Chili Powder▪️1+1/2 tsp Cumin▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️2 Tbsp Olive Oil, plus more for cooking the chicken▪️ Beans:▪️15 oz. Can Black Beans, drained▪️1/2 tsp Cumin▪️1/4 tsp Chili Powder▪️1/4 tsp Kosher Salt▪️ Rice:▪️1 Cup Long Grain White Rice, uncooked▪️1+1/2 Cups Water▪️1/2 tsp Kosher Salt▪️3 Tbsp Finely Chopped Fresh Cilantro▪️1 Lime, juice▪️1 Tbsp Butter▪️ Bowls (options):▪️Romaine Lettuce, sliced thin▪️Shredded Cheese▪️Salsa▪️Guacamole or Avocado▪️Sour Cream▪️ 🌱Vegan Modification: Sub in 1 lb. crumbled firm tofu for chicken (or leave it out and add extra beans) 1️⃣ Add the chicken to a bowl with the rest of the ingredients for the marinade. Mix until chicken is evenly coated and then cover and refrigerate for at least 20 mins. 2️⃣ Wash the rice until the water runs clear, and then drain it with a fine mesh sieve. Transfer to a medium pot and add the water and salt. (If you skipped washing the rice add 2 more Tbsp of water.) Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest, covered, for 10 mins, then stir in the cilantro, lime, and butter. 3️⃣ In a small pot over medium heat, add the black beans, cumin, chili powder, and salt. Mix and cook until warmed through (~5 min). 4️⃣ Preheat a large pan over medium high heat. Add 1 Tbsp oil and sear chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F. Let rest 5 min then cut in small cubes 5️⃣ Build your bowls with rice, beans, romaine, and chicken, then top with your favorite toppings such as guacamole, salsa, cheese, and sour cream. Enjoy! ⏲10 minute total prep + 45 minute cook time Recipe serves 4 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘
