Chipotle Chicken Thigh Burrito Bowls

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Chicken · gluten-free, high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 1 1/4 cups dry long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 oz shredded sharp cheddar
• 1/4 cup sour cream
• 1 medium avocado, diced
• 1/2 cup jarred salsa
• 1 lime
• 1/4 cup cilantro, chopped
• 1 tsp chipotle chili powder
• 3/4 tsp ground cumin
• 3/4 tsp kosher salt

Method (tap to check — screen stays awake)

1. Rinse the rice until the water runs clear, then simmer it covered in 2 1/4 cups salted water for 16 minutes and let it steam off the heat for 5. Fluff and fold in the juice of one lime and half the cilantro.
2. Pat the thighs dry and toss them with chipotle powder, cumin, and salt.
3. Sear the thighs in a dry nonstick or cast-iron skillet over medium-high, 6 minutes per side, until the surface is mahogany and the thickest part reads 175F.
4. Rest the chicken 5 minutes on the board, then chop into rough half-inch pieces so the juices stay in the meat.
5. Warm the black beans in the same skillet for 2 minutes, scraping up the browned bits with a splash of water.
6. Divide the lime rice among four bowls and top each with beans, chopped chicken, salsa, cheddar, sour cream, avocado, and the rest of the cilantro.
7. For packed lunches, build the bowls without avocado and add it the morning you eat it.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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