Chipotle-Style Burrito Bowl

A meal-prep friendly burrito bowl with smoky chipotle chicken, cilantro lime rice, black beans, corn salsa, and fresh guacamole.

1.5–2 lbs / 680–900 g chicken thighs		Marinate chicken 30 min or overnight	Sear chicken 5–7 min per side, rest 5 min	Assemble bowls
Half large white onion	Blend marinade
6 cloves garlic
1 cup / 240 ml cilantro
1 tbsp oregano
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1 tbsp Goya Adobo all-purpose seasoning
2 tbsp / 30 ml olive oil
7 oz / 200 g can chipotles in adobo sauce
1 whole lime, juiced
6 cups / 1 kg cooked long grain rice	Toss rice with lime & cilantro
Juice of 1/2 lime
2/3 cup / 160 ml cilantro, chopped
1 tbsp salt (to taste)
3 cans (15.5 oz / 440 g each) black beans	Warm beans with onion powder, lime & salt 5–7 min
2 tsp onion powder
1 tbsp lime juice
2 tsp salt (to taste)
3 bags (12 oz / 340 g each) frozen sweet corn, thawed	Combine corn, jalapeños, onion, cilantro, lime & salt
3 jalapeños (about 2/3 cup / 160 ml), deseeded and diced
1 cup / 240 ml red onion, diced
1 cup / 240 ml cilantro, chopped
1 whole lime, juiced
1 tbsp salt (to taste)
3 large ripe avocados	Mash avocados, fold in onion, jalapeños, lime, cilantro & salt
1/4 cup / 60 ml red onion, finely diced
3 tbsp / 45 ml jalapeños, chopped
1 whole lime, juiced
1/3 cup / 80 ml cilantro, chopped
2 tsp salt (to taste)

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