Chipotle-Lime Chicken Burrito Bowls

Chipotle-marinated chicken over cilantro-lime rice with black beans and charred corn — four boxes that actually get eaten. Smoky, citrusy, and built to hold up until Thursday.

Serves 435 minutes high-proteinbatchgluten-freedairy-free

• ✓Chicken breast is one of the leanest everyday sources of protein.
• ✓Black beans add plant protein and fiber.
• ✓Dressed with olive oil and lime — no cheese or cream, so every box is dairy-free.

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Ingredients

• •1.5 lb / 700 g chicken breasts
• •3 tbsp olive oil
• •1 tsp ground chipotle chile (or 2 tsp chili powder)
• •1½ tsp ground cumin
• •2 limes — juice and zest of 1, the other cut into wedges
• •1 cup / 200 g uncooked rice
• •1 can (15 oz / 400 g) black beans, drained and rinsed
• •1 cup / 150 g corn (frozen is fine)
• •¼ red onion, finely diced
• •big bunch cilantro, chopped
• •salt and black pepper

Method

1. Mix 1 tbsp oil, the chipotle, 1 tsp cumin, the lime juice and a big pinch of salt and black pepper; toss with the chicken and let it sit while the rice cooks.
2. Cook the rice; spread it on a tray for five minutes to steam off, then fold through the lime zest and half the cilantro.
3. Sear the chicken in the remaining oil, 5–6 minutes a side, until cooked through with real colour. Rest five minutes, then cube.
4. In the empty pan, warm the beans and corn with the last of the cumin — let the corn catch a little at the edges.
5. Build the boxes: rice, chicken, beans and corn, red onion, a lime wedge tucked in each. The rest of the cilantro and the lime squeeze go on at eating time.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.