This burrito bowl recipe with spice-rubbed chicken, cilantro-lime quinoa (or rice), beans, vegetables, and an addictive chipotle sauce is a meal you'll want to make over and over again!
RICE: Follow your chosen recipe for cilantro-lime or plain rice, making enough to yield 3-4 cups (1 cup dry rice).
CHICKEN PREP: Trim chicken and cut each breast in half widthwise to create four thin filets. Pound lightly for even thickness. Pat dry and place in a large bowl.
SEASON: Stir together all seasonings in a small bowl. Drizzle 1 tbsp oil over chicken, toss, sprinkle with seasonings, and toss again.
COOK CHICKEN: Heat remaining oil in a skillet over high. Cook chicken in a single layer (not overlapping) for 2-4 minutes each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and cover loosely with foil. Rest 5 mins then dice or slice.
SAUCE: Whisk together sauce ingredients until smooth. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Refrigerate until using.
ASSEMBLY: Divide rice, chicken, black beans, corn, avocado, and tomatoes evenly among bowls. Divide any optional toppings. Drizzle sauce evenly (or to taste) on bowls. Enjoy!
Notes
Note 1: Chicken: Recipe timing and seasoning quantities are based on using two small to medium- sized chicken breasts, each weighing ½ pound, for a total of 1 pound of chicken.Note 2: Corn: Sauté frozen corn in butter or oil before adding. See Black Bean Burrito Bowls recipe for detailed instructions.Note 3: Toppings: For quicker toppings, grab store-bought salsa or pico, store-bought guacamole packs, and store-bought cilantro-lime sauce.