Chipotle Chicken Burrito Bowl Copycat
Chipotle Chicken Burrito Bowl Copycat is packed with fluffy rice, then piled high with grilled chicken and delicious toppings like cheese, guacamole, black beans, and salsa.
Servings 4 servings
- 1/2 medium yellow onion roughly diced
- 4 cloves garlic roughly chopped
- Juice of 1 lime
- Zest of 1 lime
- 1 tablespoon chili powder
- 1 jalapeno pepper diced
- 1 red chili pepper diced
- 1 chipotle pepper
- 1 tablespoon adobo sauce
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup chicken broth
- 2 tablespoons chopped cilantro
For the Burrito Bowl:
- 6 boneless skinless chicken thighs, or 4 boneless, skinless chicken breasts
- 4 cups cooked rice white or brown
- 1 cup cooked black beans
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 cup salsa
- 1 cup sour cream
- 1 cup guacamole
- 2 cups shredded lettuce
- Sliced jalapeno pepper
- Chopped cilantro
- 1 cup sweet corn
- Lime wedges on the side
In a blender combine all of the marinade ingredients until completely smooth.
Heat the grill pan on high heat and sear the chicken on both sides, cook until the internal temperature reaches 165 F.
Place chicken on a cutting board and allow to rest for at least 5 minutes, after that chop or slice.
Serve it on top of the rice with the burrito toppings of your choice.
Calories: 933kcal | Carbohydrates: 84g | Protein: 94g | Fat: 47g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 3712mg | Potassium: 2349mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2027IU | Vitamin C: 38mg | Calcium: 401mg | Iron: 5mg