Chipotle Lime Chicken Burrito Bowls

By CandyH

For an easier version use your favorite salsa.

Ingredients

• Cilantro Lime Rice:
• 2-3 boneless skinless chicken breasts, cut into 1-inch chunks
• 2-3 chipotle chiles with 2 tablespoons adobo sauce *more or less to taste
• Juice from 2 medium limes
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/2 red bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips
• 1/2 red onion, cut into strips
• Garnishes – cheese, sour cream, etc.
• 2 cups hot cooked rice
• 2 tablespoons fresh chopped cilantro
• 1/2-1 teaspoon sea salt
• 1 tablespoon lime juice
• Classic Salsa with Roasted Corn:
• 1 – 28 ounce can whole tomatoes with juice
• 2 – 10 ounce cans Rotel (Rotel comes in regular, medium, and hot varieties – choose based upon your preference)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 jalepeno, seeds removed if you want to keep the salsa mild, chopped
• 1/2 cup cilantro, chopped
• 1 ear of corn, roasted
• Butter
• Juice from 1 lime
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Preparation

Step 1

1.In your blender, combine chipotle chiles with adobo sauce, lime juice, garlic, and olive oil to create the marinade. Pour the marinade in a large ziplock bag. Add chicken to the bag and close tightly. Place in the refrigerator for at least 2 hours.
2.When the chicken is marinated, in a large skillet heat a small amount of olive oil and sauté the peppers and onions until tender. Season with salt and pepper if desired. Remove the veggies from the pan.
3.Heat the same pan to medium-high heat and add the chicken chunks. Cook the chicken until it’s cooked through and the juices run clear.
4.Assemble the burrito bowls by placing 1/2-1 cup rice on the bottom, then cooked beans *if desired, veggies, and chicken. Top with salsa, sour cream, and cheese if desired. Enjoy!

Cilantro Lime Rice:
1. Cook rice according to package directions. When it is fully cooked (I like to let my rice steam a little longer than recommended so that it can soak up all of the liquid), add in fresh cilantro, sea salt, and lime juice. Stir well and serve immediately.
2. 2 cups of rice serves 4-6

Classic Salsa with Roasted Corn:
1.Heat a grill pan to medium high heat. Clean the husks off of 1 ear or corn. Lightly butter the corn, then wrap it tightly with foil. Place on a grill pan for 15-20 minutes, rotating frequently. Remove the foil from the corn and allow to continue cooking for a few more minutes to get the charred marks on the corn. Remove the corn from the grill pan, and cut the corn off the cob.
2.In your food processor or a powerful blender like the Vita-Mix, combine whole tomatoes, rotel, chopped onion, minced garlic, chopped jalepeno, cilantro, corn, sugar, salt, cumin, and lime juice. Pulse it a few times until the salsa has reached your desired consistency.
3.Enjoy!