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Chipotle Chicken Bowl Recipe

Chipotle Chicken Bowls


  • Author: Mike
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 5 people 1x

Description

Want to make Chipotle Mexican Grill’s great tasting food at home? You can with this easy to follow copycat recipe!


Scale

Ingredients

Cilantro Lime Rice

  • 1 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp butter (unsalted)
  • 1 cup basmati rice
  • 1.5 cups water
  • 1 tbsp fresh cilantro (chopped)
  • 1 tsp salt

Chipotle Chicken

  • 1 tsp dried oregano
  • salt and pepper
  • 2 tbsp olive oil
  • 34 dried ancho chiles
  • 1 small can chipotle peppers in adobo sauce
  • 2 lbs boneless skinless chicken thighs
  • 1/2 red onion (lightly chopped)
  • 3 cloves garlic
  • 1 tsp cumin

Guacamole

  • 2 roma tomatoes, cut into large chunks
  • 1/2 red onion, cut into large chunks
  • 1 tbsp olive oil
  • 1/2 lemon (juice)
  • 1/2 lime (juice)
  • 1 tsp salt
  • 2 tbsp fresh cilantro
  • 1 jalapeno pepper (cut in half with seeds and white membrane removed)
  • 2 avocados

Pico de Gallo

  • 2 roma tomatoes
  • 1/2 red onion
  • 2 Tbsp fresh cilantro
  • 1 jalapeno pepper
  • 1 lime (juice)
  • 1 pinch salt

Fajita Veggies

  • 1 Tbsp Olive Oil
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 pinch dried oregano
  • 1 pinch salt
  • 1 pinch black pepper

Other Toppings

  • sour cream
  • shredded Mexican cheese
  • shredded lettuce

Instructions

Chipotle Chicken

  1. Place all marindate ingredients in a food processor (affiliate) and pulse until smooth.
  2. Pour marinade into ziploc bag. Add Chicken to bag and mix around until well covered.
  3. Place in refridgerator overnight to marinade.
  4. To cook, preheat a grill to 375°.
  5. When grill is hot, add chicken and cook for 5 minutes on each side, until each side has a nice char and chicken is cooked through.
  6. Remove chicken to a wooden cutting board and let rest for 5 minutes.
  7. Just prior to plating, cut into bite sized pieces.

Pico de Gallo

  1. Fineline chop tomatoes, red onion, and cilantro and add to a box.
  2. Slice jalapeno pepper in half and remove the stem, seeds and white membrane.
  3. Dice the green part of the pepper and add it to the bowl.
  4. Squeeze in fresh lime juice and add salt.
  5. Stir everything together. Cover and place in fridge for at least an hour before serving.

Cilantro Lime Rice

  1. Turn your rice cooker on and set to saute. Allow to come to heat.
  2. Measure rice and pour into a fine mesh strainer (affiliate). Rince rice with cold water to clean off any excess starch.
  3. When rice cooker is warm, add butter and allow to melt. Squeeze in fresh lemon and lime juice, making sure to not let any seeds fall in.
  4. Pour in rice and stir everything together. Cook for about two minutes, then switch rice cooker off.
  5. Add in chopped fresh cilantro and salt. Stir everything again. Lastly, pour in water. Close lid to rice cooker and set to cook.

Homemade Guacamole

  1. Peel your red onion and chop into large wedges and add to food processor (affiliate).
  2. Cut cilantro from punch and add to processor.
  3. Cut jalapeno peppers in half. Using a spoon, scoop out all seeds and the white membrane.
  4. Squeeze in juices from lemon and lime.
  5. Chop your tomatoes and add as well.
  6. Slice your avocados in half using an avocado slicer (affiliate). Peel skin off and add avocados to the processor.
  7. Close lid to the processor and pulse about 10-15 times.
  8. Add olive oil through opening on top and let run for another 10 seconds or so. Guacamole should be pretty smooth at this point.
  9. Remove to a bowl and serve immediately.

Peppers and Onions

  1. Slice 1/2 red onion and 1/2 red bell pepper into 1/4 inch wide slices. Add to ahot pan with olive oil. Cook until softened and remove from heat. Season with salt, pepper and dried oregano.

Assemble Bowls

  1. Spoon in a healthy portion of cilantro lime rice.
  2. Top with chicken and shredded cheese.
  3. Spoon on pepper and onion mixture, along with pico de gallo.
  4. Top with guacamole, sour cream and shredded lettuce.

Notes

The internet has other recipes if you’re looking for more of your favorite Chipotle toppings. Links are available in the article.

  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Mexican, Southwest

Nutrition

  • Serving Size: 1 bowl
  • Calories: 645
  • Sugar: 18.7g
  • Fat: 37.1g
  • Saturated Fat: 12.7g
  • Trans Fat: 0.4g
  • Carbohydrates: 62.3g
  • Fiber: 15g
  • Protein: 25.5g
  • Cholesterol: 75.4mg

Keywords: Chipotle Chicken, Taco Night, Cinco De Mayo

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