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1
For the bowl: In a Ziplock bag, marinate the chicken with the chiles in adobo sauce and oil.
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2
Refrigerate for at least an hour or overnight.
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3
After the chicken has marinated add it into a large skillet over medium high heat.
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4
You will not have to add oil or butter to the skillet.
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5
The oil from our marinade should keep the chicken from sticking.
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6
Saute until fully cooked and both sides are caramelized.
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7
This takes about 8 minutes.
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8
Take pan off the heat and allow the chicken breast to sit for 2 minutes before cutting into them.
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9
If you cut into the chicken breast right away the juices will drain from the chicken and will leave your chicken dry.
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10
Cut each chicken breast into medium size cubes and set aside.
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11
To assemble our chicken burrito bowls fill each bowl with half of the cilantro lime rice (recipe below), chipotle chicken, tomatoes, black beans, cilantro and limes for garnish.
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12
Serve with chipotle ranch dressing.
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13
For the cilantro lime brown rice: Add garlic, lime juice and oil into a medium bowl.
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14
Whisk to combine.
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15
Add cilantro and cooked rice to the vinaigrette.
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16
Toss to coat.
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17
Season with salt and pepper.
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18
For the dressing: Combine all of the ingredients together in a small bowl.
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19
Stir to combine.
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20
Chill until ready to serve.
