Simple Copycat Chipotle Bowl (Chicken Burrito Bowl Recipe)

Every bite of our Chipotle Bowl is a fiesta with its brilliant colours and fresh, zesty flavours. Fully-equipped Chipotle copycat!


For the chicken: – 1 pound boneless skinless chicken thigh – 2 chipotle peppers in adobo sauce – 2 cloves garlic rough chop – 2 tablespoons olive oil – 1 tablespoon adobo sauce from the can – 1 tablespoon honey – 1 tablespoon lime juice fresh squeezed – 1 teaspoon ground cumin – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon kosher salt – Splash of water For the fajita veggies: – 1 medium red onion thinly sliced – 1/2 green bell pepper thinly sliced – 1/2 red bell pepper thinly sliced – 1/2 yellow bell pepper thinly sliced – 1 tablespoon olive oil – 1 teaspoon kosher salt – ½ teaspoon dried oregano – 1/2 teaspoon black pepper For the rice: – 2 cups water – 1 cup long grain white rice – 2 tablespoons unsalted butter – 2 tablespoons fresh chopped cilantro – 1 teaspoon lime juice fresh squeezed – zest of 1 lime – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper To assemble: – 1 cup black beans drained and rinsed – 2 cups shredded Monterey Jack cheese – pico de Gallo to serve – sour cream to serve – guacamole to serve – fresh chopped cilantro for garnish



Place fat-free chicken thighs in a large bowl. Set aside. 1 pound skinless boneless chicken thighsMix chipotle in adobo, garlic, olive oil, sauce, honey, lime juice, cumin, garlic powder, onion powder, salt, and water in a small processor or blender. Blend well.  


Two chipotle peppers in adobo sauce, two cloves garlic, two tablespoons olive oil, one tablespoon can sauce.


One tablespoon honey, lime juice, one teaspoon ground cumin, garlic powder, onion powder, kosher saltSplash of water Mix marinade into chicken. Marinate 1–4 hours in plastic wrap in fridge.


While chicken marinates, make fajita veggies and preheat oven to 375°F. Sheet tray with bell peppers and red onion. Rub veggies with olive oil, salt, oregano, and pepper.


To prepare, mix 1 medium red onion, 1/2 green bell pepper, 1/2 red bell pepper, 1/2 yellow bell pepper, 1 tablespoon olive oil, 1 teaspoon kosher salt, and ½ teaspoon dried oregan.


Flip the sheet tray after 10 minutes to avoid scorching. 30-40 minutes, brown. Make cilantro-lime rice. Medium pot boils water. 


2 cups waterReduce heat and cover rice. Cook 20 minutes. Wait five minutes after turning off heat.


1 cup white long-grain riceStir in butter, cilantro, lime, zest, salt, and pepper. Fork-fluff rice while adding ingredients. Reattach the top for warmth.


1 teaspoon lime juice, zest, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons unsalted butter, 2 tablespoons chopped cilantroPreheat grill to medium. Chicken thighs should reach 165°F after 7–10 minutes per side.


Prepare cooked chicken for assembling.Cook black beans in microwave.


1 cup black beansTo serve, add ¼ rice per bowl, chicken, fajita vegetables, and Monterey Black beans, pice de Gallo, sour cream, guacamole, and jack cheese Put fresh cilantro.Monterey Jack, sour cream, guacamole, cilantro, and 2 cups pico de Gallo


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