Description
These burrito bowls feature seasoned rice, black beans, grilled chicken, fresh pico de gallo, and a smoky chipotle aioli for a flavorful, customizable meal.
Ingredients
Scale
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo sauce, minced
- 1 clove garlic, minced
- Lettuce, shredded
- Avocado, sliced
Instructions
- Cook the brown rice according to package instructions and set aside.
- Season the chicken breasts with chili powder, cumin, salt, and pepper. Grill or pan-fry until cooked through, about 6-8 minutes per side. Let rest, then slice.
- In a bowl, combine diced tomatoes, red onion, jalapeno, cilantro, and juice of one lime to make the pico de gallo. Season with salt and mix well.
- For the chipotle aioli, whisk together mayonnaise, minced chipotle peppers, garlic, and juice of one lime until smooth.
- Assemble the bowls: Start with a base of cooked rice, add black beans, sliced chicken, pico de gallo, shredded lettuce, and avocado slices.
- Drizzle with chipotle aioli and serve immediately.
Notes
For a vegetarian version, substitute chicken with extra beans or grilled vegetables. Adjust spice level by adding more chipotle peppers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 65g
- Protein: 30g