Chipotle-Style Chicken Burrito Bowls

Name: Chipotle-Style Chicken Burrito Bowls
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb boneless thighs; 2 chipotles in adobo plus 1 tbsp sauce; 3 limes; 3 garlic cloves; 1½ cups rice; 1 bunch cilantro; 1 can black beans; 1 cup corn; 1 cup shredded cheese; 2 avocados; 1 romaine heart; 2 tbsp oil; 1 tsp cumin; 1 tsp oregano; salt

LunchTex-Mex30 minServes 4870 kcal54 g protein

Photo: 乾隆帝 · CC BY-SA 3.0 · source

Smoky chipotle-marinated chicken over cilantro-lime rice with black beans, corn salsa, cheese and guacamole. Meal-preps perfectly.

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Ingredients

1½ lb boneless thighs
2 chipotles in adobo plus 1 tbsp sauce
3 limes
3 garlic cloves
1½ cups rice
1 bunch cilantro
1 can black beans
1 cup corn
1 cup shredded cheese
2 avocados
1 romaine heart

From your pantry: 2 tbsp oil, 1 tsp cumin, 1 tsp oregano, salt.

Instructions

Blend or mash the chipotles, garlic, juice of 1 lime, oil, cumin, oregano and 1 tsp salt. Coat the chicken and marinate 15 minutes.
Grill or sear the chicken in a hot skillet, 5 to 6 minutes per side, until charred. Rest and chop.
Cook the rice and stir in chopped cilantro and the juice of 1 lime.
Char the corn in a dry pan and mix with diced onion, cilantro and lime. Mash the avocados with lime and salt.
Build bowls: rice, lettuce, beans, chicken, corn salsa, cheese and guacamole.

Tip: Pack the guac with plastic pressed onto its surface and it stays green for 2 days.