Description
This vibrant Chicken Burrito Bowl combines tender shredded chicken cooked in a smoky chipotle sauce served over seasoned jasmine rice, fresh romaine lettuce, black beans, corn, tomatoes, and avocado. A creamy, zesty sauce ties everything together for a satisfying, flavorful meal perfect for a quick lunch or dinner.
Ingredients
Scale
Sauce
- â…“ cup sour cream
- â…“ cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon diced jalapenos
- 1 tablespoon cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon dill
- ¼ teaspoon paprika
- Juice from ½ lime
Chicken
- 1 pound deli chicken (cooked and shredded)
- 3 tablespoons chipotle peppers in adobo sauce (7-ounce can)
- 2 teaspoons avocado oil
- 1 teaspoon garlic powder
- ½ teaspoon black ground pepper
- ½ squeezed lime juice
Rice
- 2 cups frozen jasmine rice (defrosted and heated)
- ½ cup canned diced green chiles
- â…“ cup cilantro (chopped)
- ¼ teaspoon coarse kosher salt
- Zest and juice from 1 lime
Salad and toppings
- 2 heads romaine lettuce (roughly chopped)
- 1 15-ounce can black beans (rinsed and drained)
- 10 ounces cherry tomatoes (halved)
- 1 cup frozen corn (defrosted)
- 1 cup cheddar cheese (shredded)
- ½ cup salsa
- ½ cup red onion (sliced)
- 1 avocado (sliced)
Instructions
- Prepare the sauce. In a small bowl, combine sour cream, mayonnaise, milk, diced jalapenos, cilantro, garlic powder, dill, paprika, and juice from half a lime. Mix thoroughly until smooth and refrigerate until ready to serve. You can double this recipe if you prefer more sauce.
- Prepare the lettuce base. Roughly chop the romaine lettuce and place it evenly into a large serving bowl or divide among four individual bowls. Set aside.
- Cook the chicken. In a medium skillet, heat avocado oil over medium heat. Add shredded deli chicken, chipotle peppers in adobo sauce, garlic powder, black pepper, and lime juice. Stir and cook for 3 to 5 minutes until the chicken is heated through and well coated in the sauce. Then, add the chicken on top of the prepared lettuce in the bowl(s).
- Prepare the rice. In a separate medium bowl, combine the defrosted jasmine rice, diced green chiles, chopped cilantro, kosher salt, lime zest and juice. Mix well until all ingredients are evenly distributed. Then add this rice mixture on top of the lettuce and chicken in the bowl(s).
- Add the salad ingredients. Layer black beans, halved cherry tomatoes, defrosted corn, shredded cheddar cheese, salsa, sliced red onions, and sliced avocado on top of the rice and chicken mixture. Arrange ingredients evenly for each serving.
- Serve and enjoy. Drizzle the prepared creamy sauce over each bowl or serve it on the side for dipping. Mix ingredients together lightly before eating for a balanced bite of all flavors.
Notes
- You can use freshly cooked chicken instead of deli chicken if preferred.
- Adjust the amount of chipotle peppers for desired spiciness.
- For a dairy-free option, substitute sour cream and mayonnaise with vegan alternatives.
- Make sure to defrost frozen rice and corn fully before assembling to ensure even heating.
- This recipe can be served warm or at room temperature.
