Chipotle Burrito Bowls (Copycat Recipe) are a delicious combination of their famous grilled chicken, cilantro lime rice, corn salsa, black beans, fajita veggies, and all the classic toppings! If you love Chipotle as much as I do then you know their burrito bowls are simply the BEST! What more could you ask for them a heaping bowl filled with flavor packed chicken, rice and veggies.
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour
Servings: 8Bowls
Calories: 541
Course: Main Course
Ingredients
3poundsboneless skinless chicken thighs, or boneless skinless chicken breast
1cupshredded lettuce, iceberg, romaine or green leaf
1cupshredded Monterey Jack cheese, or mozzarella, cheddar or marble
1cupsour cream
Garnish (Optional)
Lime wedges
Chopped cilantro, or parsley
Hot sauce of choice
Instructions
Chicken Marinade
Add all of the marinade ingredients to a food processor, blender or a large bowl to blend with an immersion blender. Purée until smooth.
Add the chicken to a large air tight container or Ziploc bag. Pour the marinade over the chicken and mix until evenly combined.
Transfer the chicken to the fridge and leave to marinate for at least 15 – 30 minutes, or preferably overnight.
Cook the Chicken Thighs
Grilled Chicken: preheat grill to high (approximately 350°F-400°F) and coat the grill with oil. Grill the chicken for 15 – 30 minutes, flipping occasionally, until the internal temperature of the chicken reaches 165°F.
Pan Seared Chicken: heat a frying pan or skillet on medium high with a tablespoon of oil. When hot add the chicken and all of the marinade. Cook for 5 minutes and then flip. Cook for another 3-5 minutes or until the internal temperature of the chicken reaches 165°F, add a splash of water if the marinade dries out in the pan. Remove the cooked chicken from the pan and drizzle the remaining sauce from the pan over the chicken.
Air Fryer Chicken: lightly coat the air fryer basket/tray with oil. Add the chicken and air fry on 400°F for 8 minutes. Flip the chicken and cook for an additional 6-7 minutes or until the internal temperature of the chicken reaches 165°F.
Cut the cooked chicken into bite sized pieces.
Fajita Veggies
Slice the bell pepper in half and remove the stem and seeds. Slice into thin strips.
Slice the onion in half and remove the peel. Slice into thin strips.
In a medium sized frying pan or skillet on medium heat add the oil, sliced peppers, sliced onions and taco seasoning.
Sauté for 4-5 minutes or until the veggies are tender.
Assemble the Burrito Bowls
Add a layer of Cilantro Lime Rice to the bottom of a bowl. Top with your desired amount of each topping – cooked chicken, Corn Salsa, Black Beans, Salsa, Guacamole, fajita veggies, shredded lettuce, shredded cheese and sour cream. Serve and enjoy!