American🍚 Starches

Chipotle Chicken Burrito Bowls

Name: Chipotle Chicken Burrito Bowls
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 900 g Chicken Breast; 3 tbsp Chipotle In Adobo; 1 tbsp Olive Oil; 1 tbsp Fresh Lime Juice; 4 Garlic Cloves; 1½ tsp Ground Cumin; 1½ tsp Smoked Paprika; 1 tsp Dried Oregano; ~1½ tsp Salt and Black Pepper; 300 g Jasmine Rice; 550 ml Cold Water; ½ Lime; 5 g Fresh Cilantro; 1 can Black Beans, Canned; 1 can Corn Kernels, Canned; 100 g Mozzarella or Cheddar Cheese; 200 g Cherry Tomatoes; ½ Red Onion; 5 tbsp High-Protein Greek Yogurt; ~2-3 sprays Cooking Spray Oil

⏱ 50 min🍽 Serves 5

Smoky juicy chipotle chicken with lime cilantro black bean and corn rice, topped with fresh ingredients and high-protein yogurt. This meal prep dish stores beautifully all week with excellent flavour and 58 grams of protein per bowl.

High-protein

Adapted from a video by Chef Jack Ovens

Chipotle Chicken Burrito Bowls | High Protein Meal Prep

Watch on YouTube

Ingredients

Chicken Breast900 g
Chipotle In Adobochopped, about 60g3 tbsp
Olive Oil1 tbsp
Fresh Lime Juice1 tbsp
Garlic Clovesminced4
Ground Cumin1½ tsp
Smoked Paprika1½ tsp
Dried Oregano

Steps

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1
Trim the chicken breasts of excess fat and sinew. Butterfly each breast by slicing horizontally to create two even thin fillets. Place them in a mixing bowl.
2
Add olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt and cracked black pepper. Mix well.
3
Add the chopped chipotle in adobo. Mix thoroughly with tongs or hands, ensuring every surface of the chicken is coated. Cover with cling film and refrigerate for at least 30 minutes or overnight.
4
Add washed jasmine rice and cold water to a saucepan with a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and cook for 12 minutes undisturbed. Turn off the heat and let it stand for 4 minutes.
5
Heat a large pan over medium-high heat with a touch of spray oil. Once hot, add the marinated chicken fillets. Cook the first side for about 4 minutes without touching to develop colour and flavour. Flip and cook the second side for 3–4 minutes until the thickest part reaches 74°C (165°F).
6
Transfer the chicken to a board and let it rest for about 5 minutes to allow the juices to redistribute.
7
Fluff the rice with a fork or spatula. Add the drained and rinsed black beans and corn, chopped cilantro, lime zest and juice. Stir until everything is evenly mixed.
8
After resting, slice the chicken fillets into strips about 1 cm thick, cutting across the grain to keep the meat tender.
9
Wash and cut cherry tomatoes into halves or quarters, keeping cuts even. Slice the red onion half thinly and dice into small to medium pieces.
10
Divide the rice and bean-corn mixture evenly among 5 containers. Layer the chicken strips on top and finish with grated cheese as the hot base.
11
Divide the fresh cilantro, cherry tomatoes and diced red onion evenly among 5 small containers for storage.
12
Allow to cool for 15–20 minutes, cover, and refrigerate for up to 4 days or freeze for up to 3 months. Fresh toppings keep refrigerated for up to 4 days. Add high-protein yogurt on top before eating.

Chipotle Chicken Burrito Bowls

Ingredients

Steps

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