Recipe

These chipotle chicken and black bean burrito bowls are designed specifically to hold their moisture, crunch, and bold flavor across three days in the fridge.

Chipotle Chicken Burrito Bowls

Name: Chipotle Chicken Burrito Bowls
Ingredients: 1 1/4 lb boneless skinless chicken breasts (cut into 1-inch cubes); 1 tbsp olive oil; 1 tbsp chipotle chili powder (smoked Mexican chili); 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp kosher salt; 1 cup long-grain white rice (uncooked); 2 cups water; 1 can (15 oz) black beans (rinsed and drained); 1 cup frozen corn kernels (thawed); 1 red bell pepper (diced small); 1 tbsp olive oil; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro (finely chopped)

Mexican-American

3 servings and 35 minutes

Sources: Cross-checked against Budget Bytes and Meal Prep on Fleek

3 servings

You’ll need

14 items · tap to check off

For the spiced chicken

For the bowl base

Make it step by step

11 steps · 20 min of timed cooking

Toss chicken cubes in a bowl with olive oil, chipotle powder, cumin, garlic powder, and salt until evenly coated.
Bring rice, water, and a pinch of salt to a rolling boil in a medium saucepan over high heat.
Cover pan tightly, lower heat to low, and simmer undisturbed for 15 minutes until liquid is fully absorbed.⏱ 15 min
Heat remaining tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering hot.
Add chicken pieces in a single layer and sear undisturbed for 3 minutes until a browned crust forms.⏱ 3 min
Flip pieces and cook for 3 to 4 more minutes until cooked through to 165°F internally.
Transfer chicken to a clean dish, keeping the pan hot on the stove.
Add black beans, corn, and diced pepper to the skillet and sauté for 2 minutes until tender-crisp.⏱ 2 min
Fluff cooked rice with a fork, then gently stir in fresh lime juice and chopped cilantro.
Divide rice evenly across three airtight meal-prep containers.
Top each container with equal portions of the warm vegetable mixture and seared chicken.

💡

Chef’s tip · Let the bowls cool to room temperature before latching the lids, store refrigerated for up to 3 days, and reheat covered with a damp paper towel in the microwave for 90 seconds so the chicken stays tender and the rice steams soft.

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