Recreate your favorite Chipotle experience at home with these Copycat Chicken Burrito Bowls. Perfect for a quick weeknight dinner or meal prep for delicious meals throughout the week.
Ingredients
- 1.5lb chicken thighs
- 1/2 cup chipotles in adobo sauce
- 1 lime, juiced
- 2 garlic cloves
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
for the cilantro lime rice:
- 2 cups jasmine rice
- 2 tbsp cilantro
- 1 lime, juiced
for the sauteed peppers:
- 1 green pepper 1 red pepper
- 1/2 cup yellow onion
- 1/2 tsp sea salt
- 1 tbsp olive oil
for toppings:
- 1/2 cup black beans
- 1/2 cup roasted corn
- Avocado
- Tomato
- Lettuce
for the creamy sauce:
- 1/4 cup mayo
- 2 tsp hot sauce
- 1/4 tsp cumin
- 1/4 lime, juiced
- 1/2 tsp chili powder
Instructions
- Start by preparing the chipotle marinade for the chicken thighs.
- In a blender, add chipotle peppers, lime juice, garlic cloves, olive oil, cumin, oregano, 1/2 tsp sea salt and water. Blend to combine.
- Place in a bag to marinade with chicken for 2-3 hrs.
- Add salt and pepper to chicken thighs once marinated.
- Cook your chicken on a cast iron skillet until it reaches an internal temperature of 165 degrees. Let it sit for a few minutes before cutting into it.
- Prepare your cilantro lime rice by combining jasmine rice, cilantro and lime. Mix together.
- Mix together sauce ingredients by combining mayo, cumin, lime, chili powder and hot sauce.
- Chop up peppers and onion. In a heated skillet, add to saute with 1 tbsp olive oil and sea salt.
- Drain and rinse black beans.
- Heat up roasted corn.
- Assemble bowls with cilantro lime rice, sauteed onion and peppers, black beans, corn and chipotle chicken.
Recipe inspired by One Balanced Life