Chipotle Chicken Burrito Bowls

First, make the chicken marinade. Pull a spicy chipotle pepper out of the can and dice it. It will be sort of pasty when you are done. In a small bowl, take two spoonfuls of sauce straight from the can and then scrape in the chopped chipotle pepper. Add cumin, garlic, and chili powder. Mix together and pour in the oil.

Roll your first lime on the counter until the insides are mushy, then cut it in half and squeeze juice into the bowl. Stir well.

Place chicken in a glass baking dish. Pour marinade over chicken. Cover and let sit in the fridge for at least 2 hours. The longer you marinate it, the more tender and flavorful it will be.

Then, preheat oven to 450°F. Bake chicken for 25 minutes or until completely cooked.

While that chicken is cooking, you’ve got work to do! First, start cooking the rice, if you haven’t already done so, using the directions on the package.

Then, move onto the beans. Place drained black beans in a small saucepan. Add cumin, garlic powder, and chipotle sauce (from the can of chipotle peppers). Salt and pepper to taste. Bring to a boil and let beans cook on a low heat for 20 minutes. Stir them every few minutes.

Once the rice is done, add butter, cilantro, and the juice from your second lime. Stir until rice is well coated.

Pause and savor the spicy aroma filling your kitchen. Make sure the chicken is completely cooked and the juices are clear, not cloudy. Pull that chicken out and chop each breast into bite sized chunks. Place chicken back in the glass dish and let it soak the juices back in.

Meanwhile, place your salad toppings in colorful bowls. Finally, assemble your burrito bowl (lettuce, beans, rice, chicken, sour cream, cheese, pico de gallo, guacamole or whatever you prefer) and enjoy. Serve with tortilla chips or wrap the filling up in tortillas to make burritos or tacos. The possibilities are truly endless.