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1
First, make the chicken marinade.
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2
Pull a spicy chipotle pepper out of the can and dice it.
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3
It will be sort of pasty when you are done.
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4
In a small bowl, take two spoonfuls of sauce straight from the can and then scrape in the chopped chipotle pepper.
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Add cumin, garlic, and chili powder.
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Mix together and pour in the oil.
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Roll your first lime on the counter until the insides are mushy, then cut it in half and squeeze juice into the bowl.
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Stir well.
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Place chicken in a glass baking dish.
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Pour marinade over chicken.
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Cover and let sit in the fridge for at least 2 hours.
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The longer you marinate it, the more tender and flavorful it will be.
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Then, preheat oven to 450 degrees F. Bake chicken for 25 minutes or until completely cooked.
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14
While that chicken is cooking, youve got work to do!
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15
First, start cooking the rice, if you havent already done so, using the directions on the package.
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Then, move onto the beans.
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Place drained black beans in a small saucepan.
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Add cumin, garlic powder, and chipotle sauce (from the can of chipotle peppers).
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Salt and pepper to taste.
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Bring to a boil and let beans cook on a low heat for 20 minutes.
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Stir them every few minutes.
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Once the rice is done, add butter, cilantro, and the juice from your second lime.
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Stir until rice is well coated.
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24
Pause and savor the spicy aroma filling your kitchen.
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25
Make sure the chicken is completely cooked and the juices are clear, not cloudy.
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26
Pull that chicken out and chop each breast into bite sized chunks.
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27
Place chicken back in the glass dish and let it soak the juices back in.
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28
Meanwhile, place your salad toppings in colorful bowls.
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29
Finally, assemble your burrito bowl (lettuce, beans, rice, chicken, sour cream, cheese, pico de gallo, guacamole or whatever you prefer) and enjoy.
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30
Serve with tortilla chips or wrap the filling up in tortillas to make burritos or tacos.
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31
The possibilities are truly endless.
