Chipotle-Style Chicken Burrito Bowl

Ingredients

• 1 cup long-grain white rice
• 1 3/4 cups water
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1 1/4 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen and thawed, or canned)
• 1 cup halved cherry tomatoes
• 1 avocado, diced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 3/4 tsp salt, divided, plus more to taste

Instructions

1. Rinse the rice under cold water until it runs mostly clear. Combine with 1 3/4 cups water and 1/4 teaspoon salt in a small saucepan.
2. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
3. While the rice cooks, pat the chicken thighs dry and season both sides with chipotle chili powder, cumin, garlic powder, and 1/2 teaspoon salt.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side, until the internal temperature reaches 165 F (74 C) on an instant-read thermometer and the outside is deeply browned.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing; resting keeps the juices in rather than spilling out when cut.
6. While the chicken rests, warm the black beans in a small saucepan over medium heat for 3-4 minutes, or in the microwave in a covered bowl for 1-2 minutes, until heated through.
7. Check the rice: it is done when all the water is absorbed and small steam holes appear on the surface. Remove from heat and let sit, covered, for 5 minutes.
8. Fluff the rice with a fork, then fold in the lime juice and chopped cilantro until evenly distributed; this is your cilantro-lime rice.
9. Divide the cilantro-lime rice among 4 bowls as the base.
10. Top each bowl with sliced chicken, warm black beans, corn, and cherry tomatoes, arranging them in sections.
11. Finish with diced avocado and a sprinkle of shredded cheese over each bowl.
12. Serve warm, with lime wedges, salsa, or sour cream on the side if desired.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.