Description
Discover how to make a delicious Spicy Chipotle Chicken Burrito Bowl with our easy-to-follow recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- 2 cups (480 ml) of cooked white rice
- 1 tablespoon (15 ml) of olive oil
- 1 pound (450 g) of boneless, skinless chicken breasts
- 1 teaspoon (5 g) of ground cumin
- 1 teaspoon (5 g) of smoked paprika
- 1 teaspoon (5 g) of garlic powder
- 1 teaspoon (5 g) of onion powder
- 1/2 teaspoon (2.5 g) of ground chipotle chili powder
- Salt to taste
- Black pepper to taste
- 1 can (15 ounces or 425 g) of black beans, drained and rinsed
- 1 cup (150 g) of corn kernels, fresh or frozen
- 1 cup (150 g) of cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup (60 ml) of fresh lime juice
- 1/4 cup (60 g) of chopped fresh cilantro
- 1/2 cup (120 g) of shredded cheddar cheese
- 1/2 cup (120 g) of Greek yogurt
- 1/4 cup (60 g) of salsa
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix cumin, smoked paprika, garlic powder, onion powder, chipotle chili powder, salt, and pepper.
- Rub the spice mixture evenly over the chicken breasts.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken breasts in the skillet for 2-3 minutes on each side until browned.
- Transfer the chicken breasts to a baking dish and place in the preheated oven.
- Bake the chicken for 20-25 minutes until cooked through.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Dice the cooked chicken into bite-sized pieces.
- In a large bowl, combine cooked rice, black beans, corn, and cherry tomatoes.
- Add diced chicken to the rice mixture.
- Drizzle lime juice over the mixture and toss to combine.
- Add chopped cilantro and toss again.
- Divide the mixture into serving bowls.
- Top each bowl with diced avocado, shredded cheddar cheese, sour cream, and salsa.
- Serve immediately.
