Spicy Chipotle Chicken Burrito Bowls
Servings: 8 people
Ingredients
Spicy Chipotle Chicken
- 2 lb chicken breast cut into cubes
- 2-3 tbsp olive oil
- 2 tbsp minced garlic
- 1 lime juiced
- 1-3 tbsp adobo sauce (more sauce means more heat)
- 1-3 chipotle peppers chopped (more peppers means more heat)
- 1 tsp each salt and pepper
- 1 tsp each cumin and oregano
- 2 tsp each smoked paprika and onion powder
- Fresh cilantro
Cilantro Lime Rice
- 2 cups Jasmine rice
- 3 cups water
- 1 lime juiced
- Salt to taste
- 1/4 cup Cilantro
Corn Salsa
- 12 oz bag frozen corn
- 1-2 tsp oil (if needed for your pan)
- 1 jalapeño chopped
- 1/2 red onion chopped
- 1 lime juiced
- Salt to taste
- 1/4 cup cilantro
Instructions
Spicy Chipotle Chicken
- Cut 2 lbs of chicken breast into small cubes. Add the chicken to a container and set aside.
- In a blender, add the oil, minced garlic, and the juice of one lime. Add as much adobo sauce and adobo peppers as you can handle. Season with salt, pepper, cumin, oregano, smoked paprika, and onion powder. Blend all ingredients together until well incorporated.
- Pour chipotle mixture over the chicken and stir well. Refrigerate for at least 1 hour.
- Heat a large skillet over medium-high heat. Add some oil to your skillet and add the chicken to the pan leaving behind any excess liquid from the marinade.
- Cook and stir chicken around in the pan until your chicken is fully cooked. Top the chicken with some cilantro.
- Serve over cilantro lime rice with any of your favorite toppings! Black beans, corn salsa, fresh Pico de Gallo, shredded cheese, sour cream, Guacamole, taco sauce, or salsa are all great options for toppings!
Cilantro Lime Rice
- Cook 2 cups of Jasmine rice with 3 cups of water following the directions on the package. Once rice is cooked fluff it with a fork. Stir in the juice from 1 lime, about 1/4 cup of cilantro, and season to taste with salt.
- You can really add as much lime juice, salt, and cilantro you want to taste! Set aside until you are ready to build the bowls.
Corn Salsa
- Cook frozen corn in a pan over medium-high heat until heated through. Add a little oil to the pan if needed.
- Once the corn is cooked, add the corn to a bowl with the chopped jalapeño, chopped red onion, and cilantro. Season to taste with salt and add the juice of one lime. Stir well and refrigerate until you are ready to build your bowls.
Notes
- I used 3 of the chipotle peppers and at least 2 tbsp of the adobo sauce from the can. Using that many peppers the chicken is spicy! I would start with 1 pepper and 1 tbsp of the sauce if you don't want as much heat.
- Another way to reduce the heat would be to leave your chicken breasts whole, marinate the chicken, cook your chicken, then cut the chicken into cubes. Leaving the breasts whole helps the chicken not absorb as much of the marinade.
- I used 2 lbs chicken breasts for this recipe, but you could use cut up boneless skinless chicken thighs instead.
- I like serving the rice over cilantro lime rice with corn salsa, homemade Pico de Gallo, black beans, cheese, sour cream, guacamole, and taco sauce. You can customize any of the toppings you'd like!
- If you are interested in making your own homemade Chipotle Vinaigrette check out the recipe on my Air Fryer Steak Fajita post! The homemade vinaigrette is delicious, but it does another level of heat to the recipe.
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