Ingredients
For the Chicken & Marinade
- 2 chicken breasts 5-6 oz each
- 1 tbsp chipotle chili paste
- 1 tbsp olive oil or a neutral oil like sunflower oil or vegetable oil
- 1 tbsp freshly-squeezed lime juice
- 1 tsp honey brown sugar works too
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
For the Burrito Bowl
- 2 cups cooked cilantro lime rice see note 1 on making it
- 1/2 cup pico de gallo see note 2
- 1/2 cup guacamole or more to taste see note 3
- 1/4 cup sour cream
- 4 tbsp cooked corn preferably fresh rather than canned
- 4 tbsp canned black beans drained
- 2 lime wedges to serve, optional
Instructions
- Marinate the Chicken. First, flatten the chicken breast to an even thickness with a meat mallet or a rolling pin. Season both sides with the dry seasonings (salt, garlic powder, smoked paprika, and ground cumin). In a bowl, whisk the oil, lime juice, honey, and chipotle paste until well combined. Add the seasoned chicken to the marinade, making sure to coat the chicken all over. Cover and marinate for 30 minutes. While the chicken is marinating, you can prep all the other ingredients (guacamole, pico de gallo, cilantro-lime rice).
- Cook the Marinated Chicken. To a hot frying pan or grill pan over medium-high heat, add the chicken and cook for about 4-5 minutes on each side until the chicken is fully cooked. The chicken is cooked through when the meat thermometer reads 165°F (74°C) and the juices run clear.
- Warm Up the Beans (and Corn if Using Canned Corn). To the same pan, add the black beans to warm them up and season them with the marinade and juices from the chicken in the pan. If using canned corn, you can add it as well. If using cooked fresh corn, it’s not necessary, as it will have enough flavor on its own.
- Put Together the Bowls. To assemble each bowl, start with 1 cup of cilantro-lime rice as the base for the bowl. Then add 1 cooked chicken breast (cut into bite-sized pieces), 2 tbsp of canned black beans, 2 tbsp of cooked corn, 4 tbsp of pico de gallo, 4 tbsp of guacamole, 1 tbsp of sour cream, and a lime wedge (optionally).
Notes
Note 1. Cilantro-lime rice. To 2 cups of warm cooked rice, add 2 tbsp butter, 2 tbsp of lime juice, 1 tsp lime zest, 1/4 cup chopped cilantro, and a pinch of salt.
Note 2. Pico de Gallo. To make pico de gallo, finely dice tomatoes (preferably roma or plum) to get about 1/2 cup, white onion (about 2 tbsp finely diced), and cilantro (about 2 tbsp finely chopped or minced). Add a pinch of salt and half a tbsp of lime juice (or to taste). You can also add finely diced jalapeño or serrano pepper to taste, if you want a bit of heat.
Note 3. Guacamole. You can use this recipe to make a bigger batch. Or, to make the amount needed for this recipe, can use 1 large avocado, mash it, and then add a pinch of salt, 1 tsp of lime juice, fresh cilantro (1/2 tbsp finely chopped/minced), onion (1/2 tbsp finely diced), and optionally, diced tomato (about 1 tbsp).