Spicy Chipotle Chicken Burrito Bowls Savory Delight

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• to taste salt and pepper
• 1 cup brown rice
• 2 cups chicken broth
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 piece avocado, sliced
• 1 cup diced tomatoes
• 0.5 cup diced red onion
• for garnish fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Begin by marinating the chicken. In a bowl, mix 1 tablespoon of olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and pepper to create a marinade. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
2. While the chicken is marinating, rinse the brown rice under cold water. In a saucepan, combine the rinsed rice and chicken broth. Bring it to a boil, then reduce to a simmer and cover. Cook for about 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork once done.
3. In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Cook the marinated chicken for about 7-8 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
4. In the same skillet, add the black beans and corn; sauté for about 5 minutes until heated through. Season with additional salt and pepper if needed.
5. To assemble your burrito bowls, start by placing a generous scoop of brown rice at the bottom. Top with sliced chicken, then add the black beans and corn mixture.
6. Add diced tomatoes, red onion, and slices of avocado on top.
7. Finish it off with a sprinkle of fresh cilantro and serve with lime wedges on the side for an extra zesty kick.