Description

Rev up your taste buds with our Fresh & Flavorful Chipotle Chicken Burrito Bowl. Perfect for meal prep, this quick and easy recipe packs a nutritious punch with juicy chicken, beans, veggies, and brown rice. A satisfying meal that will leave you wanting more!

Ingredients

Scale

1 lb boneless, skinless chicken breast or thighs
1 ½ cups long-grain white rice (rinsed and drained)
1 cup salsa (see note)
1 ¾ cups chicken stock (see note)
1 ½ tsp kosher salt (separated)
2 tsp taco seasoning
1 tbsp neutral oil
1 white onion (diced)
½ tsp kosher salt
1 clove garlic (minced)
1 tsp taco seasoning
1 15-oz can black or pinto beans (rinsed and drained)
1 ripe avocado
¼ cup fresh lime juice
¼ cup sour cream
1 jalapeño (seeded and chopped)
1 cup loosely packed fresh cilantro
2 cloves garlic
2 tsp honey
½ tsp kosher salt
chopped lettuce
shredded cheese
guacamole
tomatoes
fresh cilantro

Instructions

Set the oven temperature to 350°F.
For the chicken and rice, season the chicken with 1 tsp salt and the taco seasoning. In a 9 x 9-inch baking dish, mix the rice, salsa, chicken stock, and ½ tsp salt until well combined. Place the chicken on top and cover the dish tightly with aluminum foil. Bake in the preheated oven until the rice is soft and the chicken reaches an internal temperature of 165°F for breasts and 175°F for thighs, which should take about 50-60 minutes. Once done, remove from the oven and let the chicken rest. Fluff the rice with a fork and keep it aside until ready to assemble the bowls.
To prepare the beans, heat the oil in a saucepan over medium heat. Add the diced onion and salt, cooking until the onion becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and taco seasoning, cooking for an additional minute before adding the beans. Reduce the heat to medium-low and warm the beans through for 4-5 minutes.
For the dressing, blend together the avocado, lime juice, sour cream, jalapeño, cilantro, garlic, honey, and salt in a blender until smooth, adding water as necessary to achieve a pourable consistency.
To assemble the bowls, slice the chicken into bite-sized pieces. Create bowls by layering rice, beans, chicken, dressing, and any preferred garnishes such as lettuce, cheese, guacamole, tomatoes, and cilantro.

Notes

TECHNIQUE TIP: Ensure the rice is evenly mixed with the salsa and stock for consistent cooking.

STORAGE: Store leftovers in airtight containers in the fridge for up to 3 days.

SUBSTITUTION: Use brown rice instead of white rice for a whole-grain option.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baked
Cuisine: Southwestern

Nutrition

Serving Size: 4
Calories: 749 kcal