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Chipotle chicken burrito bowls with title reading Smoky Chipotle Chicken Meal Prep Burrito Bowl Recipe
Good Fork Daily Editorial Kitchen

Smoky Chipotle Chicken Meal Prep Burrito Bowl Recipe

5 from 1 vote
Six smoky chicken burrito bowls with lime rice, black beans, roasted vegetables, pico and an estimated 40 grams of protein each.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting 8 minutes
Total Time 1 hour 3 minutes
Servings: 6 bowls
Course: Lunch, Main Course
Cuisine: Mexican-Inspired
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups uncooked long-grain rice rinsed, 300 grams
  • water and salt according to rice package
  • 2 pounds boneless skinless chicken thighs 907 grams
  • 2 chipotle chiles in adobo finely minced, plus 1 tablespoon adobo sauce
  • 3 tablespoons olive oil divided, 42 grams
  • 2 teaspoons ground cumin divided
  • 2 teaspoons garlic powder divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons fine salt divided, plus more for rice
  • 3/4 teaspoon black pepper divided
  • 3 tablespoons lime juice divided, 45 milliliters
  • 2 bell peppers sliced, about 300 grams
  • 1 large red onion sliced, about 250 grams
  • 2 cups corn kernels thawed and dried, 300 grams
  • 1 15-ounce can black beans drained and rinsed
  • 1/2 cup cilantro chopped and divided, 30 grams
  • 1 cup plain Greek yogurt 240 grams
  • 2 cups pico de gallo well drained, 400 grams

Equipment

  • Medium saucepan with lid
  • Two rimmed sheet pans
  • Food thermometer
  • Mixing bowls
  • Six containers and twelve topping cups

Method
 

  1. Cook rice by its package, fluff and fold in 1 tablespoon lime juice and half the cilantro, then spread on a shallow tray.
  2. Mix chipotles, adobo, 1 tablespoon oil, half the cumin and garlic, oregano, 3/4 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon lime juice.
  3. Pat chicken dry, trim excess fat, coat with marinade and rest 15 minutes while oven heats to 425°F.
  4. Toss peppers, onion and corn with remaining oil, cumin, garlic, salt and pepper and spread on a rimmed pan.
  5. Roast chicken and vegetables on separate pans, turning vegetables once; remove each thigh when its thickest center reaches 165°F.
  6. Rest chicken 8 minutes, slice across the grain and toss with clean resting juices.
  7. Whisk Greek yogurt with remaining lime juice and 2 tablespoons cilantro; thin only if needed.
  8. Divide rice, beans, vegetables and chicken among six containers and pack drained pico and yogurt sauce separately.

Notes

  • Use one chipotle chile for medium heat or two for hotter bowls.
  • Do not taste marinade after raw-chicken contact.
  • Cook chicken to 165°F and rest 8 minutes.
  • Cool rice and hot components before sealing.
  • Pack pico and yogurt sauce separately.
  • Contains milk; adobo and Dijon-style products may contain allergens depending on brand.
  • This recipe was developed through culinary research and editorial review.