Chicken Burrito Bowls (Chipotle Copycat)
This will be your families favorite weeknight meal! Keep it simple or add a few extras to make it even better.
Ingredients
Chicken Marinade
- ½ red onion cut into large chunks
- 3 garlic cloves coarsely cut
- 2 tbsp lemon juice or juice of one lemon
- 1 tsp chicken bouillon or Knorr tomato base granules
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 chipotle pepper with 2 tbsp of the adobo sauce
- 1 tsp Mexican Oregano
- 2 tsp Kosher salt
- ½ cup water
- 2 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs can sub with chicken breast
Toppings
- grated cheese
- pico de gallo
- beans
- corn I like to char it a little in a frying pan
- avocado or guacamole
- shredded lettuce
- sour cream
- salsa
- red onion
- tortilla strips
Other Ingredients
- 1 recipe Cilantro Lime Rice see link above
- 1 recipe Chipotle Copycat Black Beans see link above
- 1 recipe Pico de Gallo see link above
Instructions
Chicken Marinade
- Combine all marinade ingredients in blender until smooth.
- Cut up chicken into bite size pieces.
- Combine marinade and chicken in a large resealable plastic bag, squishing it around to coat all of the chicken.
- Marinate for at least one hour, up to 24 hours.
- Before cooking chicken make the rice, beans and pico de gallo which may take a little longer to prepare.
Cook Chicken
- Preheat oven to 425F.
- Spread chicken on a lightly oiled sheet pan.
- Roast chicken until cooked through with some crispy ends (20-30 minutes) Want it crispier? Broil once cooked until you get your crispy on!
Build the Bowls
- Prep all add in ingredients.
- Divide rice between four bowls
- Top with chicken, beans, shredded lettuce, shredded cheese, pico de gallo, avocado and your other favorite toppings.
- Enjoy!