Chipotle Chicken Burrito Bowls

Recipe adapted from the Contrarian Money.

Ingredients:

Chipotle Lime Chicken:

• 1 lb. boneless chicken thighs
• Juice of 1 lime
• 1 TBSP apple cider vinegar
• 1 TBSP adobo sauce
• 2 TBSP cilantro, chopped
• 1 1/2 tsp. chili powder
• 1 tsp. chipotle chili powder
• 1 1/2 tsp. cumin
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 TBSP olive oil

Cilantro Lime Rice:

• 1 c. white rice, rinsed
• 1 1/2 c. water
• 3/4 tsp. salt
• Juice of 1 lime
• 3 TBSP cilantro, chopped
• 1 TBSP butter

Seasoned Black Beans:

• 15 oz. can black beans, drained
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• 1/4 tsp. salt

Creamy Chipotle Sauce:

• 1/4 c. plain Greek yogurt
• 2 TBSP mayonnaise
• 2 chipotle peppers in adobe
• 1 1/2 tsp. of adobe sauce
• Juice of 1/2 lime
• 1 1/2 tsp. honey
• 2 garlic cloves
• Pinch of salt
• 1/4 c. cilantro, chopped
• Water, to thin

Toppings: Serve with guacamole, pico de gallo, and/or sauteed peppers and onion with a splash of soy sauce

Directions:

1. Marinate Chicken: In a bowl mix lime juice through olive oil; then add the chicken and toss to coat. Marinate for at least 20 minutes.
2. Rice: Rinse the rice until water runs clear. In a saucepan with a lid, add the rice, water and salt. Bring to a boil uncovered, and then cover and simmer on low for 15 minutes. Remove from the heat and rest for 10 minutes. Stir in lime juice, cilantro, and butter.
3. Beans: In a small saucepan add the beans, cumin, chili powder, and salt and heat for a few minutes to warm, stirring occasionally.
4. Cook the Chicken: Heat air fryer to 375F and then add chicken and cook for 11-13 minutes, until deeply golden and a bit crisped on the outside, and at least 165F on the inside.
5. Creamy Chipotle Sauce: In a small blender, add Greek yogurt through salt and blend until smooth. Add cilantro, and blend again. Add water to thin, as desired.
6. Assemble: To individual bowls add the rice, beans, chicken, and toppings. Drizzle with Creamy Chipotle Sauce.