Chipotle Chicken Burrito Bowls

Ingredients

Chicken & Bowls

• 1½ lbs chicken breast
  
• 4 cups cooked jasmine rice
  
• 1½ cups black beans, rinsed & drained
  
• 1½ cups roasted corn (canned or fresh)
  
• 8 tbsp pico de gallo (tomatoes, onions, jalapeños, cilantro, lime juice)
  
• 1 lime, cut into 4 wedges

Chipotle Chicken Marinade

• 7 oz chipotle peppers in adobo
  
• 1 tsp dried oregano
  
• 1 tsp ground cumin
  
• 1 tsp black pepper
  
• ½ tsp salt
  
• 3 tsp minced garlic
  
• ¼ cup lime juice
  
• ¼ cup diced red onion

Avocado Crema (optional)

• 3 tbsp Wholly Guacamole
  
• 4 tbsp light sour cream
  
• 1 tsp chili powder
  
• 1 tsp onion powder
  
• ½ tsp salt
  
• 2 tsp lime juice

Instructions

1. Blend the Marinade: Add all marinade ingredients to a blender and blend until smooth.
   
2. Marinate the Chicken: Place chicken breasts into two Ziploc bags and divide the marinade evenly. Seal and massage to coat. Refrigerate at least 3 hours.
   
3. Prep the Chicken: Remove chicken from marinade and cut into bite-sized pieces.
   
4. Cook the Rice: Start your rice cooker so the rice finishes around the same time as the chicken.
   
5. Air Fry the Chicken: Preheat air fryer to 400°F (200°C). Cook in two batches for 15 minutes each, shaking halfway. Transfer cooked chicken to a clean bowl.
   
6. Prep Bowl Ingredients: Rinse black beans, drain corn, chop pico if making fresh.
   
7. Make the Crema: Whisk all crema ingredients together and refrigerate.
   
8. Assemble the Bowls: Divide rice among 4 containers. Add chicken, black beans, corn, pico de gallo, and a lime wedge.
   
9. Add Crema: Spoon crema into small condiment cups and place inside each bowl.