These Chicken Burrito Bowls are loaded with homemade salsa, cilantro-lime rice, and grilled chipotle chicken.
Heat the oil in a saucepan. Add rice and cook until golden brown, 3-4 minutes. Add in garlic and cook for another minute.
Stir in chicken broth, cover and simmer until tender about 20 minutes.
Fluff with a fork and stir in cilantro and lime juice.
Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
Add all of the ingredients for the marinade including the chicken thighs to a large ziplock bag. Toss to coat and marinade for an hour or overnight. Preheat the grill to 400F and spray with non-stick cooking spray. Grill flipping halfway until fully cooked, about 4-5 minutes on each side.
Layer the cilantro lime rice, black beans, chicken, salsa, and shredded lettuce. Top with any other favorite topping such as jalapeños and sour cream.
Serve immediately or package into airtight container for meal prep.