For Topping the Burritos:
- 1 can Chipotle Pepper in Adobo
- 1 teaspoon Black Pepper
- 2 tablespoons Fresh Oregano, chopped
- 6 cloves Garlic, chopped
- 1/2 Red Onion, coarsely chopped
- 1/4 cup Olive Oil
- 1/2 tablespoon Cumin
- 4 Boneless Skinless Chicken Breasts
- Chipotle Rice
- Romaine Lettuce
Remove one chile and 2 tablespoons adobo sauce from can. Coarsely chop chile and place in a medium bowl with the adobo sauce.
Add all remaining ingredients except for chicken breasts (black pepper, oregano, garlic, onion, cumin powder, and olive oil). Using an immersion blender or food processor, puree mixture until smooth.
Place chicken breasts in a glass dish and coat both sides with the marinade. Cover dish with plastic wrap and place in the refrigerator for at least 3 hours, or up to 24 hours.
Heat grill to medium high heat. Grill chicken until done, approximately 4-5 minutes per side.
Coarsely chop grilled chicken.
To assemble the Burrito Bowl:
Layer rice and lettuce in a bowl.
Add black beans, grilled chicken, guacamole, corn salsa, shredded cheese, sour cream, and any additional toppings of your choice.
Tip: Reserve remaining chiles and adobo sauce for other recipes by freezing leftovers in a sandwich bag!