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