Go Back
Patricia M.

Dairy-Free Chipotle Chicken Burrito Bowls

A flavorful burrito bowl featuring chipotle-marinated chicken, cilantro-lime jasmine rice, sautéed peppers and onions, black beans, roasted corn, and a creamy spicy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 1.5 lb chicken thighs
  • 1/2 cup chipotles in adobo sauce
  • Juice of 1 lime
  • 2 garlic cloves
  • 1 tbsp extra-virgin olive oil
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp salt divided as needed
  • 1/2 tsp black pepper
  • Water as needed for blending the marinade
Cilantro-Lime Rice
  • 2 cups jasmine rice
  • 2 tbsp cilantro
  • Juice of 1 lime
Sautéed Peppers and Onion
  • 1 green pepper
  • 1 red pepper
  • 1/2 cup yellow onion
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
Toppings
  • 1/2 cup black beans
  • 1/2 cup roasted corn
Creamy Sauce
  • 1/4 cup mayonnaise
  • 2 tsp hot sauce
  • 1/4 tsp cumin
  • Juice of 1/4 lime
  • 1/2 tsp chili powder

Equipment

  • Blender
  • Large resealable bag or suitable container for marinating
  • Cast-iron skillet
  • Skillet for sautéing vegetables
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Mixing bowl
  • Spoon or spatula
  • Colander or fine-mesh strainer
  • Serving bowls

Method
 

  1. Blend the Chipotle Marinade: Add the chipotles in adobo sauce, lime juice, garlic cloves, olive oil, cumin, oregano, 1/2 tsp salt, and water to a blender.
    Blend until the ingredients are thoroughly combined into a marinade.
  2. Marinate the Chicken: Place the chicken thighs in a resealable bag or suitable container and pour the chipotle marinade over them.
    Seal and refrigerate for 2–3 hours so the chicken can absorb the marinade.
  3. Season the Chicken: Once the chicken has finished marinating, remove it from the marinade and season the thighs with the remaining salt and the black pepper.
  4. Cook the Chicken: Heat a cast-iron skillet and cook the chicken thighs until they reach an internal temperature of 165°F.
    Remove the cooked chicken from the skillet and let it rest for a few minutes before cutting.
  5. Prepare the Cilantro-Lime Rice: Combine the jasmine rice, chopped cilantro, and lime juice, mixing until the ingredients are evenly distributed.
  6. Make the Creamy Sauce: In a small bowl, combine the mayonnaise, hot sauce, cumin, lime juice, and chili powder. Stir until smooth and well blended.
  7. Prepare the Vegetables: Chop the green pepper, red pepper, and yellow onion into pieces suitable for sautéing.
  8. Sauté the Peppers and Onion: Heat a skillet, then add the chopped peppers and onion along with 1 tbsp olive oil and 1/2 tsp sea salt.
    Sauté until the vegetables are cooked to your desired tenderness.
  9. Prepare the Black Beans: Drain and rinse the black beans thoroughly.
  10. Heat the Corn: Prepare the roasted corn according to the package instructions. Frozen roasted corn can be used, as in the original recipe.
  11. Slice the Chicken: After the chicken has rested for a few minutes, cut it into pieces for serving.
  12. Assemble the Bowls: Divide the cilantro-lime rice between two bowls.
    Add the sautéed peppers and onion, black beans, roasted corn, and chipotle chicken.
  13. Add the Creamy Sauce: Drizzle or spoon the creamy sauce over the assembled burrito bowls.
  14. Serve: Serve the bowls immediately and enjoy.

Notes

  • The recipe makes 2 burrito bowls, although the 1.5 lb of chicken will provide enough chicken for more than two bowls.
  • If serving more than two people, divide the topping ingredients accordingly.
  • The chicken needs 2–3 hours of marinating time, so plan ahead before cooking.
  • Cook the chicken until it reaches an internal temperature of 165°F for doneness.
  • Let the cooked chicken rest for a few minutes before slicing to make it easier to serve.
  • Frozen jasmine rice can be used to simplify the rice preparation, as suggested in the original recipe.
  • Frozen roasted corn works well for convenience; prepare it according to the package instructions.
  • Drain and rinse the black beans before adding them to the bowls.
  • The creamy sauce adds a spicy, tangy contrast to the smoky chipotle chicken and fresh lime rice.