Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

Grocery List (Makes 6-8 large 'bowls.')
2 cloves garlic
1 3/4 c. sweet onion, chopped or sliced
9 T. lime juice
8 T. minced cilantro
3 c. tomatoes, diced
1-3 serrano chiles
1 c. red, yellow, or orange bell pepper, diced
1 lg. avocado
2-4 5 oz. bags of mixed baby lettuces
1/2 T. + 1/8 t. chipotle powder
3/4 t. dried oregano
3 1/2 t. salt
Fresh ground black pepper
2 16-oz. cans black beans
2 T. canned chipotle peppers in adobo sauce, or bottled adobo sauce
1 c. brown basmati rice
1 1/2 T. extra-virgin olive oil, plus more for cooking
1/2 T. balsamic vinegar
1/2 T. dry red wine
2 c. frozen corn
1/2 T. butter
1/2 c. Shredded vintage extra-sharp cheddar (the stronger the cheese, the less you need)
1-2 c. 2 % plain Greek yogurt for 'sour cream'
2-2.5 lbs. chicken breast tenders


Ingredients 
(Make in this order, and the chicken might have enough time to marinate by the time everything else is ready.)

Marinade (Makes enough for 2-2.5 lbs. chicken tenders.)
1/2 T. chipotle powder 
2 T. canned chipotle peppers in adobo sauce, or bottled adobo sauce
2 cloves garlic
1/4 t. dried oregano, rubbed between palms
1/2 T. extra-virgin olive oil
1/2 T. dry red wine
1/2 T. balsamic vinegar (good enough to enjoy tasting by itself)
2 T. lime juice
Salt
Fresh ground black pepper
1/4 c. sweet onion, chopped or sliced

Cilantro Lime Rice (Makes 4 c.)
1 c. brown basmati rice, rinsed and cooked according to package directions
2 c. water
1/2 T. butter
2 T. minced cilantro
1/2 t. salt
1 T. lime juice

Seasoned Black Beans (Makes 3 c.)
2 16 oz. cans black beans, rinsed and drained
1 T. extra-virgin olive oil
4 cloves garlic, diced
1/2 large sweet onion, finely chopped
2 T. minced cilantro
2 T. lime juice
1 t. salt
1/2 t. oregano, rubbed between palms
1/8 t. chipotle powder

Fresh Corn Salsa (Makes 2 c.)
2 c. frozen roasted corn, thawed 
2 T. minced cilantro
2 T. lime juice
1/2 t. salt 

Pico de Gallo (Makes 3 c.)
1/2 c. sweet onion, finely diced
3 c. tomatoes, diced
1 c. diced red, yellow, and/or orange bell pepper, optional
2 T. lime juice
2 T. minced cilantro
1-3 minced serrano chiles
1 t. salt

Guacamole (Makes 1.5 c.)
1 large ripe avocado, diced
1 c. of the Pico de Gallo

2-2.5 lbs. chicken breast tenders
1/2 c. Shredded vintage extra-sharp cheddar (the stronger the cheese, the less you need)
1-2 c. 2 % plain Greek yogurt for 'sour cream'
2-4 5 oz. bags of mixed baby lettuces


Directions

Marinade
Puree all marinade ingredients with an immersion blender.  Place chicken tenders in 1 qt. or 1 gal. bag.  Add marinade.  Ensure all chicken is well covered.  Squeeze out most of the air.  Place in refrigerator for at least 30 minutes or overnight.

 
Cilantro Lime Rice
Rinse rice until water runs clear.  Bring water to a simmer with butter.  Add rice.  Cook according to package directions.  Add lime juice, cilantro, and salt.  Stir to 'fluff.'


Seasoned Black Beans
In a large iron skillet, heat the olive oil on medium-high heat. Add the onions, and sauté until soft. Add black beans, garlic, lime juice, chipotle powder, oregano and salt, and simmer on medium-low for about 15 minutes.  Mix in the cilantro.  If these are done before your other elements, just keep them covered on extra low heat until serving.


Fresh Corn Salsa
Thaw and rinse corn.  Add cilantro, red onion, lime juice, and salt to taste. Mix well, cover, and refrigerate until serving.

Pico de Gallo
Mix all ingredients except bell pepper in a bowl and salt to taste.  Reserve 1c. Pico de Gallo for the Guacamole.  Add bell pepper to the Pico de Gallo.  Cover and refrigerate until serving.


Guacamole
Cut avocado in half, remove the pit, and use a spoon to scoop the flesh into a medium bowl. Add 1 c. of the Pico de Gallo.  Using a smooth-bottomed drinking glass, mash the avocado and mix the ingredients together. 

Chicken
In a large iron skillet, heat the olive oil on medium-high heat. Add drained, marinated chicken tenders and sauté until they fall apart when pressed with a wooden spoon, turning once, 5-15 minutes.


Assembly
Start with a base of lettuce on a plate or in a large bowl, layer rice, beans, chicken, shredded cheese, corn salsa, pico, guacamole, and Greek yogurt.  Store leftovers in individual containers as shown above, or assembled in jars as described below.


Salad-in-a-jar Assembly 

Layer Greek yogurt, guacamole, pico, chicken, beans, rice, corn salsa, grated cheese, and top with lettuce for storage 1-2 days.  Lid and place jar(s) in refrigerator.  Invert onto a plate or into a large bowl to serve.

 Adapted from:

• http://gimmedelicious.com/2014/02/09/chipotles-chicken-burrito-bowl-with-cilantro-lime-rice/ 
• http://www.bustle.com/articles/78262-a-chipotle-burrito-bowl-recipe-you-can-make-at-home-in-6-easy-steps-and
• http://www.bustle.com/articles/78262-a-chipotle-burrito-bowl-recipe-you-can-make-at-home-in-6-easy-steps-and
• http://gimmedelicious.com/2015/09/02/copycat-qdoba-chicken-burrito-bowls/