Chipotle Chicken Burrito Bowls

5 from 2 votes

Prep Time 1 15

Cook Time 35

Servings

3 Tablespoons diced red onion
2 cloves garlic, minced
1 ½ Tablespoons adobo sauce (the sauce from a can of chipotle peppers in adobo sauce)
1 Tablespoon chili powder
1 Tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon of each salt and pepper
1/2 cup water
2 pounds boneless skinless chicken breasts

2 cups cilantro-lime rice (click for my recipe here)
4 cups chopped romaine lettuce
1 ripe avocado, diced
1 can (15 ounces) corn, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 large Roma tomato, diced
Light Tomatillo dressing (or use your favorite dressing) (click for my recipe here)

Place all of the marinade ingredients (except for the chicken) into a blender or food processor. Blend until combined. Place chicken breasts in a large freezer ziplock bag or bowl. Pour marinade all over the chicken and toss to coat. Close bag or cover bowl with lid. Place in fridge for one hour or up to overnight.
Remove chicken from marinade. Discard any leftover marinade. Place chicken in a greased baking dish. Cover dish with foil. Bake at 400 degrees F. for 35 minutes or until internal temperature of chicken reaches 165 degrees F. (You can also grill the chicken until thoroughly cooked.)
Dice cooked chicken in bite size pieces.

Divide the rice, romaine lettuce, avocado, corn, black beans and tomatoes evenly among 4 medium-size bowls. Divide the cooked, diced Chipotle chicken evenly among the bowls as well.
Serve each bowl with desired dressing and enjoy!

Nutrition Info: 1 bowl without dressing = 545 calories / 13 fat / 54 carbs / 55 protein