Chipotle Chicken Burrito Bowls
Chipotle Chicken Burrito Bowls are a fast and delicious meal that the whole family can customize and enjoy. Packed with chicken, corn, rice, and salsa, they're sure to satisfy everyone's appetite!
Servings: 6
Equipment
- 1 Instant Pot or Slow Cooker
Ingredients
For the Chipotle Chicken Taco Meat
- 1.5 pound boneless, skinless chicken thighs or chicken breast
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 tablespoons chipotle sauce
- 1 cup prepared mild salsa
For the Burrito Bowls
- 4 pieces corn on the cob
- 4 cups cooked rice or quinoa
- Pico de gallo or prepared salsa
- Lime wedges for serving
Instructions
- Add the chicken to the insert of your instant pot.
- Sprinkle the salt, cumin, and garlic powder over the chicken. Add the chipotle sauce and the salsa.
- Use tongs to combine and mix the ingredients well, covering the chicken on all sides.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 12 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Add the corn on top of the chicken and then close the lid again, select pressure cook and a 2 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Use tongs to remove the corn and set aside. Remove the chicken and place in a shallow dish or bowl and shred it.
- While you are shredding the chicken, turn the Instant Pot to the saute setting and allow the remaining liquid in the pot to come to a boil.
- Let the liquid simmer for around 5 minutes, until it starts to thicken.
- Add the shredded chicken back to the pot, turn off the Instant Pot, and stir to combine well.
- Serve the chicken over the cooked rice or quinoa and top it with corn sliced from the cob, salsa, and a squeeze of fresh lime.
Notes
- You can make this in the slow cooker by combining all the ingredients together and letting them cook on low for 5-6 hours until the chicken is tender and ready to be shredded.
- My tiny store carries the chipotle sauce, so I think it will be easy for you to find. It’s delicious!
- I prefer to use boneless skinless chicken thighs for this recipe because I think they stay more tender and moist. It did work great with chicken breast too, though, so use what you have on hand.
- Add whatever taco toppings you like! We love this with beans, cheese, avocado or guacamole, shredded lettuce, black olives, etc.
Nutrition
Serving: 1 of 6 servings | Calories: 651kcal | Carbohydrates: 113g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 595mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 352IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg
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