Copycat Chipotle Chicken Burrito Bowls
Copycat Chipotle Chicken Burrito Bowls bring bold, smoky flavors with juicy grilled chicken, cilantro-lime rice, and fresh toppings, making it easy to recreate the Chipotle favorite at home.
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Ingredients
CHICKEN:
- 1 T vegetable oil
- 2 chipotle peppers in adobo finely chopped
- 1 t garlic powder
- 1 t ground cumin
- 1/2 t dried oregano
- Fresh cracked black pepper to taste
- 1 t kosher salt
- 3 boneless skinless chicken breasts, sliced thin (thighs would be delicious as well)
RICE:
- 2 cups Jasmin rice or long grainwhite rice, rinsed
- 3.5 C Water
- 1 bay leaf
- Salt
- 1 t oil
- 2 T fresh Parsley or 1 t dried parsley
- 2 T fresh lime juice
- 2 T fresh lemon juice
TOPPINGS:
- 1 Can Black Beans
- 1 Can Fire Roasted Corn/Corn Salsa
- Fresh shredded cheese
- Salsa
Instructions
Marinade the Chicken:
- In a small bowl, combine oil, chipotle peppers, garlic powder, cumin, oregano, salt, and pepper. Mix well.
- Place chicken breasts in a zip-top bag and pour marinade over chicken. Seal bag and massage marinade into chicken.Refrigerate for at least 30 minutes, or up to overnight.
- Cook the Chicken:
- Heat a cast iron skillet over medium heat, add oil. Remove chicken from marinade. Cook chicken breasts in hot skillet for about 7-10 minutes per side, or until cooked through. Let chicken rest for 5 minutes before dicing or shredding (we diced).
Cook the Rice:
- Bring 3.5 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
- Remove bay leaf. Stir in parsley (or cilantro), lime juice, and lemon juice. Season to taste with salt (I like an additional 1/2 teaspoon).
- I also simmered the black beans on the stovetop first. Then add rice on the bottom of your bowl, chicken and all your preferred toppings! Enjoy!
Servings: 4