Copycat Chipotle Chicken Burrito Bowl

Copycat Chipotle Chicken Burrito Bowl

from thespruceeats.com
100 min

Love Chipotle's Chicken Burrito Bowls? It's surprisingly easy and affordable to replicate the meal at home with all of your favorite toppings.

Ingredients

  • 1/2 medium yellow onion, coarsely chopped
  • 1 canned chipotle in adobo pepper, plus 1 tablespoon of the adobo sauce
  • 3 cloves garlic, coarsely chopped
  • 1/2 cup chicken broth
  • 2 1/2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts
  • 3 cups cooked white or brown rice
  • 2 cups shredded iceberg lettuce
  • 1 cup cooked black beans
  • 1 cup shredded Monterey Jack, or cheddar cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup guacamole

Directions

  1. 1

    Gather the ingredients.

  2. 2

    In a blender or food processor, combine the onion, chipotle pepper and sauce, garlic, chicken broth, lime, oil, chili powder, salt, cumin, oregano, and pepper. Process until completely smooth.

  3. 3

    Add the chicken to the marinade. Cover and refrigerate for at least 1 hour or for a maximum of 4 hours. If you marinate for too long, the lime juice will actually start to cook the chicken.

  4. 4

    When you're ready to cook the chicken, heat your grill pan on high heat.

  5. 5

    Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F.

  6. 6

    Allow the chicken to rest for at least 5 minutes.

  7. 7

    Chop the chicken to your desired size. Serve it on top of the rice along with the lettuce, beans, cheese, salsa, sour cream, and guacamole. Enjoy.