|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 8g||27%|
|Total Sugars 4g|
|Vitamin C 11mg||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Who needs a trip to Chipotle when you can easily replicate the amazing chicken burrito bowl right at home? A quick and easy marinade takes the chicken to a juicy next level and, dare we say? It's even better than the fast-casual chain's version.
Marinate the chicken ahead of time and grill it up right before you're ready to serve the burrito bowls. Just like at Chipotle, what goes inside the burrito bowl is totally up to you. While there are a variety of suggested toppings that make the burrito bowl great, the idea behind this customizable recipe is that you can add whatever you like. Prepare all of the toppings from scratch or cut down on the cooking time by using premade grocery store ingredients. You can also add things like pinto or black beans, pico de gallo, or spicy salsa.
Tuck the chicken inside a burrito if you like. It can easily work stuffed in enchiladas or as a nacho fixing, too. It's super versatile to use in many Mexican and Tex-Mex dishes, and any leftovers are great as a topping for a make-ahead salad.
Click Play to See This Copycat Chipotle Chicken Burrito Bowl Recipe Come Together
“Bowls are really some of the most satisfying kinds of meals to make and this one doesn’t disappoint on the flavor side. A really well constructed marinade leads to some tasty chicken that has some kick to it.” —Noah Velush-Rogers
1/2 medium yellow onion, coarsely chopped
1 canned chipotle in adobo pepper, plus 1 tablespoon of the adobo sauce
3 cloves garlic, coarsely chopped
1/2 cup chicken broth
2 1/2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
For the Burrito Bowl:
6 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts
3 cups cooked white or brown rice
2 cups shredded iceberg lettuce
1 cup cooked black beans
1 cup shredded Monterey Jack, or cheddar cheese
1 cup salsa
1 cup sour cream
1 cup guacamole
Steps to Make It
Gather the ingredients.
In a blender or food processor, combine the onion, chipotle pepper and sauce, garlic, chicken broth, lime, oil, chili powder, salt, cumin, oregano, and pepper. Process until completely smooth.
Add the chicken to the marinade. Cover and refrigerate for at least 1 hour or for a maximum of 4 hours. If you marinate for too long, the lime juice will actually start to cook the chicken.
When you're ready to cook the chicken, heat your grill pan on high heat.
Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F.
Allow the chicken to rest for at least 5 minutes.
Chop the chicken to your desired size. Serve it on top of the rice along with the lettuce, beans, cheese, salsa, sour cream, and guacamole. Enjoy.
- This recipe is designed for canned chipotle peppers in adobo sauce. You won't use the entire can; transfer the excess to a sealed jar and keep it in the fridge for later use.
- One dried chipotle can be used as a substitute for canned chipotle. Homemade adobo sauce takes some time but keeps for one month. You can also use 1/2 teaspoon chipotle powder or a dash of chipotle hot sauce. The spiciness will vary (and canned chipotle are quite hot), so start small and adjust to your personal taste.
- When fluffing the rice, add a squeeze of lime juice and some chopped cilantro. Or make cilantro-lime cauliflower rice for a healthier base.
- Top your burrito bowl with diced tomatoes, onions, or scallions, sliced sweet peppers, fresh corn, or chopped cilantro.