Guided by Yuliia Stsepeleva

My Muscle Chef Inspired Chipotle Chicken Burrito Bowl

50 min
16 ingredients
2 servings
The chicken breast in this dish turns out to be very tender and soft because it is marinated. You can make the marinade spicy by adding more chipotle. With the proportions indicated, the marinade will remain spicy enough, but the breast will not be spicy.
487 cals
23% of the average
persons daily intake.
Based 2080 cal daily avg.
487 cals
41 g
41 g
17 g
23% of the average
persons daily intake.
Based 2080 cal daily avg.


  • 300g Chicken breast
  • 60g Black beans
  • 50g Basmati
  • 1 Capsicum
  • 60g Red cabbage
  • 1/2 Avocado
  • 10ml Olive oil
  • 1tsp Chipotle
  • ½tsp Dried herbs
  • ½tsp Ground cumin
  • 2 Cloves of garlic
  • Salt to taste
  • 1/3tsp Smoked paprika
  • 100ml Chicken broth
  • 3tbsp Greek yogurt
  • Parsley for serving


Step 1

In a small cup, combine chicken broth, chipotle sauce (2/3 tsp), minced garlic, salt, paprika, cumin, dried herbs. Also, cook basmati rice in salted water right away.

Step 2

Pour the marinade into the bag and put the breast there, release the air and close tightly. Leave to marinate for 15-20 minutes.

Step 3

Preheat a skillet and pour in the olive oil. Place the breast and fry on both sides for 6-7 minutes. You can cover the pan with a lid. Then cut the fillets into small cubes.

Step 4

Make a burrito bowl. Add boiled basmati, chopped red cabbage, black beans, avocado cubes, and bell pepper slices - by the way, you can fry it a little to soften it. Also add chicken pieces, chopped parsley. Use the Greek yogurt and chipotle (1/3 teaspoon) to make the sauce and brine before serving.
Yuliia Stsepeleva
Yuliia Stsepeleva
Food photographer and owner of Iamcook, Yuliia's helps guide our readers to learn how to cook!


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