Chipotle Burrito Bowls
Directions
- 1Add chicken to a bowl with marinade ingredients. Mix, cover, and refrigerate for at least 20 minutes.
- 2Wash rice until water runs clear; drain. Transfer to a pot, add water and salt. Bring to a boil, then simmer for 15 minutes. Let rest, covered, for 10 minutes. Stir in cilantro, lime, and butter.
- 3In a small pot, combine black beans, cumin, chili powder, and salt. Cook until warmed through (about 5 minutes).
- 4Preheat a large pan over medium-high heat. Add olive oil and sear chicken for 5-6 minutes per side (10-12 minutes total) until internal temp reaches 165F. Let rest 5 minutes, then cut into small cubes.
- 5Build bowls with rice, beans, romaine, and chicken. Top with desired toppings (guacamole, salsa, cheese, sour cream).
Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- 1 Lime, juice
- 2 Tbsp Finely Chopped Fresh Cilantro
- 1.5 tsp Chili Powder
- 1.5 tsp Cumin
- 1 tsp Kosher Salt
- 0.25 tsp Pepper
- 2 Tbsp Olive Oil
- 15 oz Black Beans, drained
- 0.5 tsp Cumin
- 0.25 tsp Chili Powder
- 0.25 tsp Kosher Salt
- 1 Cup Long Grain White Rice, uncooked
- 1.5 Cups Water
- 0.5 tsp Kosher Salt
- 3 Tbsp Finely Chopped Fresh Cilantro
- 1 Lime, juice
- 1 Tbsp Butter
- 1 Romaine Lettuce, sliced thin
- 1 Shredded Cheese
- 1 Salsa
- 1 Guacamole or Avocado
- 1 Sour Cream
Equipment
bowlfine mesh sievemedium potlarge pan
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