Chipotle Chicken Burrito Bowls

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups corn kernels (frozen and thawed is fine)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro

Steps

1. 1 In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub over chicken.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side, until cooked through.
3. 3 Slice the chicken into thin strips.
4. 4 In four serving bowls, layer rice, black beans, corn, lettuce, tomatoes, and cilantro.
5. 5 Top each bowl with an equal portion of chicken strips.
6. 6 Serve immediately.

Nutrition

Tips

• For a vegetarian option, omit the chicken and double up on beans or add a plant-based protein.
• Feel free to add avocado slices or a squeeze of lime for extra zing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Serving Suggestions

• Pair with a refreshing limeade or a cold Mexican lager.
• Sprinkle with cheese or drizzle with sour cream for extra richness.

FAQ