Description
DIY Copycat Chipotle Burrito Bowl made right at home with flavorful marinated chicken, cilantro lime rice, fajita veggies, and customizable toppings for an easy restaurant-style meal.
Ingredients
Chicken:
- 1½ lbs chicken thighs or breasts
- 3 chipotles in adobo
- 1½ tablespoons adobo sauce
- â…› red onion, roughly chopped
- 1 tablespoon lime juice
- 3 garlic cloves, minced
- 1 tablespoon ancho chili powder (or regular chili powder)
- 1½ teaspoons ground cumin
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons cooking oil
Rice:
- 1 cup rice
- 2 cups water
- ½ teaspoon salt
- 1 bay leaf
- 1 tablespoon lime juice
- 1½ teaspoons lemon juice
- 1 tablespoon cooking oil
- 2 tablespoons chopped cilantro
Veggies:
- 2 tablespoons cooking oil
- 1 medium red onion, sliced
- 2 green bell peppers, sliced
- ¾ teaspoon Mexican oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- Monterey Jack cheese
- Pico de gallo
- Chipotle corn salsa
- Guacamole
- Black beans
- Chopped cilantro
- Lettuce
- Avocado lime ranch dressing
- Cilantro lime crema
- Mango habanero salsa
Instructions
1. Blend chipotles, adobo sauce, onion, lime juice, garlic, ancho chili powder, cumin, onion powder, salt, and pepper until smooth. Marinate the chicken while preparing the remaining ingredients.
2. Cook the rice with water, salt, and bay leaf until tender. Fluff and gently fold in lime juice, lemon juice, oil, and cilantro.
3. Heat oil in a skillet over medium-high heat. Cook the chicken for 4 minutes on one side, flip, and cook another 3–4 minutes until it reaches 165°F. Slice if desired.
4. Heat oil in another skillet over medium heat. Cook the sliced onion and bell peppers for 8–10 minutes until tender-crisp and lightly caramelized. Season with oregano, salt, and pepper.
5. Assemble bowls by adding cilantro lime rice, chicken, fajita veggies, and your favorite toppings such as beans, cheese, pico de gallo, guacamole, lettuce, and sauces.
Notes
Slice chicken breasts thin if using instead of thighs.
Mexican oregano provides the closest restaurant flavor, but regular oregano works well.
Avoid overcooking the chicken or over-stirring the rice to maintain the best texture.
Cook the chicken and vegetables at the same time so everything finishes warm.
Jasmine or basmati rice works best.
Great for meal prep or serving a crowd with customizable toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 1567mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0.1g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 111mg