In a large bowl, add ingredients for the marinade and whisk to combine. Add chicken breasts to the bowl. Refrigerate for at least 2 to 3 hours, or up to overnight.
Heat a grill or grill pan. Once the pan is hot, remove chicken from marinade and add to the grill or pan. Cook chicken until no longer pink in the center, approximately 3 to 4 minutes on either side. Then remove the grilled chicken from heat and rest for 5 minutes. Slice into thin strips and set aside until assembly.
In a medium bowl, stir together jalapeño, tomato, cilantro and red onion.
To assemble the bowls, start with brown rice as a base, dividing between the two bowls evenly. Top each bowl with pico de gallo, sliced chicken, and avocado. Finally, finish with a dollop of sour cream, lime wedges and an extra sprinkle of chopped cilantro.
To make the assembly of your bowls easier, here are a few helpful tips. While your chicken is marinating, you can go ahead and make the pico, then put it in the refrigerator until you are ready to serve the burrito bowls.
Make sure you have the rice cooked and ready before you assemble the chicken burrito bowls. Another great time to cook your rice is during the chicken marinading process.
If you’d like to make this a vegetarian recipe, simply omit the meat. You could add in more veggies or some beans, if preferred.
If you like, cube the chicken and place in a tortilla to make burritos.
These chipotle style burrito bowls can also be made with grilled steak or grilled shrimps.