Spicy Chipotle Chicken Burrito Bowls (Print Version)

Cubed chicken marinated in chipotle-adobo blend with spices, cooked until charred, served over cilantro lime rice with charred corn salsa, topped with your choice of toppings.

# Ingredients:

→ For the Spicy Chipotle Chicken

01 - 2 lbs chicken breast, cut into cubes
02 - 2 to 3 tablespoons olive oil
03 - 2 tablespoons minced garlic
04 - 1 lime, juiced
05 - 1 to 3 tablespoons adobo sauce (more sauce means more heat)
06 - 1 to 3 chipotle peppers, chopped (more peppers means more heat)
07 - 1 teaspoon salt
08 - 1 teaspoon black pepper
09 - 1 teaspoon cumin
10 - 1 teaspoon oregano
11 - 2 teaspoons smoked paprika
12 - 2 teaspoons onion powder
13 - Fresh cilantro for topping

→ For the Cilantro Lime Rice

14 - 2 cups jasmine rice
15 - 3 cups water
16 - 1 lime, juiced
17 - Salt to taste
18 - 1/4 cup fresh cilantro, chopped

→ For the Corn Salsa

19 - 12 oz bag frozen corn
20 - 1 to 2 teaspoons oil (if needed for your pan)
21 - 1 jalapeño, chopped
22 - 1/2 red onion, chopped
23 - 1 lime, juiced
24 - Salt to taste
25 - 1/4 cup fresh cilantro, chopped

→ Optional Toppings

26 - Black beans
27 - Fresh pico de gallo
28 - Shredded cheese
29 - Sour cream
30 - Guacamole
31 - Taco sauce or salsa

# Instructions:

01 - Cut the chicken breasts into small cubes and place in a container. In a blender, combine the olive oil, minced garlic, lime juice, adobo sauce, chopped chipotle peppers (adjust the amount based on how spicy you want it), salt, pepper, cumin, oregano, smoked paprika, and onion powder. Blend until smooth and well combined. Pour the chipotle marinade over the chicken and stir well to coat. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
02 - Cook the jasmine rice with the water according to the package directions. Once the rice is done, fluff it with a fork and stir in the lime juice and cilantro. Season to taste with salt. You can add more lime juice, salt, or cilantro to your liking. Set aside until you're ready to build the bowls.
03 - Heat a pan over medium-high heat and cook the frozen corn until heated through and starting to char slightly. Add a little oil to the pan if needed. Transfer the corn to a bowl and add the chopped jalapeño, red onion, cilantro, salt, and lime juice. Stir well and refrigerate until ready to use.
04 - Heat a large skillet over medium-high heat and add a little oil. Add the marinated chicken to the pan, leaving behind any excess liquid from the marinade. Cook, stirring occasionally, until the chicken is fully cooked through and has some nice charred edges, about 8 to 10 minutes. Top with fresh cilantro.
05 - To assemble each bowl, start with a base of cilantro lime rice. Top with the spicy chipotle chicken, corn salsa, and any of your favorite toppings like black beans, pico de gallo, shredded cheese, sour cream, guacamole, or salsa. These burrito bowls are so flavorful and customizable!

# Notes:

01 - Adjust the heat level by using more or less adobo sauce and chipotle peppers - start with less if you're sensitive to spice.
02 - Marinating the chicken for at least 1 hour is important, but overnight is even better for maximum flavor.
03 - The corn salsa tastes better when it has a little char on it, so don't stir it too much in the pan.
04 - All three components can be made ahead and stored separately in the fridge - just reheat when ready to serve.
05 - This is a great meal prep recipe - portion everything into containers for easy grab-and-go lunches.
06 - Store components separately in airtight containers in the fridge for up to 4 days.

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