Chipotle Chicken Burrito Bowl

  • Author: Debi



  • 1/2 Cup Organic Shallot, chopped
  • 4 Cloves Organic Garlic, chopped
  • 1 Adobo Chipotle Pepper in Adobo Sauce
  • 1/21 Tablespoon Adobo Sauce (from the can)
  • 1 Tablespoons Chili Powder
  • 1 Tablespoon Chipotle Powder
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1/2 Tablespoon Sea Salt
  • ½ teaspoon Black pepper
  • 1/3 Cup Olive Oil
  • 2 Organic Chicken Breasts, cut into 1” cubes
  • Cilantro Lime Rice (get recipe here)


  • Shredded Organic Lettuce
  • Sauteed Organic Onions and Peppers
  • Roasted Organic Corn
  • Organic Black Beans
  • Diced Organic Tomatoes
  • Guacamole/Salsa/Sour Cream/Shredded Cheese



  1. Place all the ingredients in a food processor (EXCEPT THE OIL) and pulse until smooth.   Drizzle the oil in until combined.
  1. Cut the chicken into 1″ pieces and place in a glass bowl.  Add marinade and stir.  Refrigerate at least 3 hours.
  2. Heat a large cast iron skillet over medium heat until very hot.  You should not need oil as there is already oil in the marinade, however you may need to add a little just to coat the pan.  Place enough of the chicken in the pan that is not crowded.  You may need to do this in at least 2 batches.  Do not turn the chicken until the sides have turned white and there is just a little pink in the center.  This will result in a great char.  Cook until no longer pink.
  3. To make the burrito bowl, layer shredded lettuce, rice, onions and peppers, corn, black beans, diced tomatoes, guacamole, sour cream, shredded cheese.