Chipotle Chicken Burrito Bowl

Ingredients

• •700 g boneless skinless chicken thighs
• •2 tbsp chipotle peppers in adobo sauce, minced
• •2 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1 tsp salt
• •1.5 cups long-grain white rice
• •3 cups chicken broth
• •2 lime, juiced
• •0.25 cup fresh cilantro, chopped
• •1 can (540 ml) canned black beans, drained and rinsed
• •1 cup frozen corn, thawed
• •1 cup cherry tomatoes, halved
• •0.25 cup red onion, finely diced
• •1 jalapeño, seeded and minced
• •2 ripe avocados, sliced
• •0.5 cup sour cream
• •1 cup shredded Mexican cheese blend

Directions

1. 1Combine chipotle peppers, olive oil, garlic powder, cumin, smoked paprika, and salt in a bowl; toss chicken thighs to coat and marinate 10 minutes.
2. 2Cook rice in chicken broth according to package directions; fluff with a fork and stir in lime juice and cilantro.
3. 3Warm black beans and corn in a small saucepan over medium heat with a pinch of cumin and salt for 3 minutes.
4. 4Stir together cherry tomatoes, red onion, jalapeño, and a squeeze of lime juice to make a quick pico de gallo; season with salt.
5. 5Heat a large skillet or grill pan over medium-high heat; cook chicken thighs 5–6 minutes per side until charred and cooked through, then rest 3 minutes and slice.
6. 6Divide cilantro-lime rice among 4 bowls; top with chicken, black beans and corn, pico de gallo, avocado, sour cream, and shredded cheese.

💡 Chipotle peppers in adobo are available in the international aisle of most Canadian grocery stores (Walmart, Loblaws, Sobeys). Freeze leftover peppers flat in a zip-lock bag for future use.

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