So lately I’ve been on this whole a cake and I totally blame my friend Niya for my addiction(After all she was the one who introduced me to The Chipotle Mexican Grill in the first place) My first time at Chipotle, I tried the chicken bowl, and I have been addicted to the chicken bowl ever since. I have tried the steak bowl ,which is actually my husband’s favorite, but the chicken remains to be my favorite. My husband and I were so addicted to Chipotle that  at one time there was a two month span where we actually went to Chipotle 3 times a week. One day I decided that instead of spending $30 on two bowls and chips ( and  a drink), I’d put it toward groceries and make our bowls at home. Since then, I can’t tell you how much money I’ve saved! We still satisfy our Chipotle Grill craving, but for way less money. For the amount that we were paying for two bowl, I can easily make six. This is how.

One thing I love about The Chipotle Grill is the variety of ingredients that I can pile into my bowl. When you stop and thing about what ingredients are used, you will also realize how cheap they are to buy.

For instance the main two ingredient are rice and beans. I don’t know about you, but I can buy a bag of rice at my local bargain store for $1, and a can of beans for $1 or less. So there is $2!

Now let’s talk about the chicken. This is the most expensive part of the meal.   All of us Chipotle fans know that they love being stingy with the chicken. You’re lucky if you get six cubes :-/ ! I like using skinless boneless chicken thighs and breast. You can use either of the two. A pound of chicken can range anywhere between $3-7, depending on where you buy it….

The second most expensive item that you’ll have to buy ( unless you’re lucky and can grow them) will be avocados. My local grocery store sales large avocados for 99¢, and I usually only need three which makes a large bowl of guacamole

The other fixing are super inexpensive, and you probably have them on hand already. Here are the other ingredients

• jalapenos
• onions
• garlic
• cilantro
• limes
• lemons
• Mrs Dash Seasoning or Seasoning Salt
• sweet Peppers
• green bell peppers
• vegetable oil
• frozen corn
• olive oil

You can use as much or as little of the ingredients as YOU want to use, but below is how I prepared my bowl.

Since this is a LONG recipe. You will have to print it out differently. Go to “File”, and down to “Print”. Also, keep in mind that  in the video, it looks like I used less, because I did. I made a smaller portion in the video. This recipe will ( or should) make 4-5 bowls!

Watch Me Make it!

DIY Chipotle Mexican Grill Chicken Bowl

This DIY Chipotle Mexican Grill Chicken Bowl recipe has a kaleidoscope of flavors and colors! It’s a fun meal to create as a family and enjoy together. Plus it will save you money!

Watch Video Print Recipe Pin Recipe

Course Main

Cuisine Mexican

Keyword DIY Chipotle Mexican Grill Chicken Bowl

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Refrigeration 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 6

Ingredients

Chicken:

• 1 pound boneless skinless chicken breasts and thighs
• 2 tablespoons olive oil
• 1 large lemon cut into wedges
• 1 small lime cut into wedges
• 2 teaspoons Mrs. Dash Original Blend Seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 1 teaspoon chili powder
• ¼ cup chopped cilantro
• 1 teaspoon minced garlic
• ¼ cup chopped onion
• ¼ cup chopped sweet peppers
• 1 tablespoon vegetable oil for cooking
• Smoked or plain paprika to top chicken mixture

Corn Salsa:

• 2 cups frozen corn
• 1 medium jalapeno pepper diced, seeds removed
• 1 small lime juiced
• ½ small onion diced
• 1 tablespoon chopped cilantro
• 1 teaspoon minced garlic
• 2 tablespoons olive oil

Cilantro Lime Rice:

• 2 cups cooked brown rice
• 2 tablespoons olive oil
• 1 teaspoon Mrs. Dash Original Blend Seasonings
• 1 teaspoon minced garlic
• 1 tablespoon chopped cilantro
• 1 small lime juiced

Peppers and Onions:

• 1 large onion sliced
• 2 large bell peppers sliced
• 2 tablespoons olive oil

Guacamole:

• 3 avocados cut, peeled, pit removed
• 1 large jalapeno seeds removed, diced
• ½ cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon chopped cilantro
• 1 small lime juiced
• ¼ cup mild salsa

Instructions

Chicken:

• Cut the chicken into cubes, and place it into a bowl.
• Drizzle chicken with olive oil.
• Squeeze in the lemon and lime juice. Add peel to the bowl as well.
• Sprinkle in all of the dry seasonings.
• Add in the vegetables.
• Mix with hands, coating everything well.
• Cover the bowl and refrigerate for two hours.
• Heat one tablespoon vegetable oil in a large skillet on medium.
• Once the oil is hot, place the chicken mixture into the skillet and sprinkle with paprika.
• Cook until chicken is fully done.
• Remove the chicken mixture from the skillet and set aside.

Corn Salsa:

• Pour olive oil into the skillet, heat on medium.
• Once the oil is hot, add the corn and cook for two minutes.
• Add onion, jalapeno, cilantro and garlic. Stir.
• Squeeze in lime juice.
• Cook over medium heat for 5 minutes.
• Remove from skillet and set aside.

Cilantro Lime Rice:

• Pour the olive oil into the skillet and heat on medium.
• Add rice to skillet.
• Sprinkle with Mrs. Dash. Stir.
• Add cilantro, garlic and lime juice. Stir.
• Cook for 7 minutes.
• Remove from skillet and set aside.

Peppers and Onions:

• Pour olive oil into the skillet, heat on medium.
• Once the oil is hot, add onion and peppers.
• Cook until translucent.
• Remove from heat and set aside.

Guacamole:

• Mash the avocados in a bowl.
• Add cilantro, onion, garlic and jalapeno.
• Squeeze in the lime juice.
• Add the salsa.
• Mix everything until well combined.

Assembling your bowl:

• Drain 1 can of chili beans, cook until heated through.
• Place chicken, corn salsa, cilantro lime rice, peppers and onions and beans in their own section of the bowl.
• Top with guacamole, sour cream and shredded cheese.
• Enjoy!

Video

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© 2023 I Heart Recipes

Recipe by: I Heart Recipes

 Chicken

• 1 lb boneless, skinless chicken breast or thigh ( or combination of the two)
•  2 tablespoons of Olive oil
• 1 large lemon, cut into wedges
• 1 small lime, cut into wedges
• 2 teaspoons Mrs. Dash Original Blend Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 /2 ground black pepper
• 1 tsp chili powder
• 1/4 cup chopped cilantro
• 1 tsp minced garlic
• 1/4 cup chopped onion
• 1/4 cup chopped sweet peppers
• smoked or plain paprika

1. Cut the chicken into cubes, and place it into a bowl.
2. Next, pour in the olive oil.
3. Squeeze in the lemon and lime juice, then also toss the peels in the bowl as well ( there is a lot of flavor in those peels!).
4. Sprinkle in all of the dry seasonings, as well as the chopped vegetables, then use your hands to make sure the chicken is well coated.
5. Cover and refrigerate the chicken for two hours.
6. Pour the vegetable oil into  large skillet, and turn the heat up to medium.
7. Once the oil is nice and hot, place the chicken into the skillet.
8. Sprinkle paprika onto the chicken to add color, then cook the chicken until it is fully done.
9. Remove the chicken from the skillet, and set it to the side.

Corn Salsa

• 2 cups frozen corn
• 1 medium jalapeno pepper, seeds removed then diced
• 1 small lime
• 1/2 small onion, diced
• 1 tbsp chopped cilantro
• 1 tsp minced garlic
• 2 tbsp olive oil

1. Pour the olive oil into the skillet, and turn the heat up to medium.
2. Once the oil is hot, add in the corn, and cook for two minutes.
3. Next add in onion, diced jalapenos, cilantro, and garlic.
4. Stir the ingredient, and squeeze in the lime juice.
5. Cook over medium heat for 5 minutes.

Cilantro Lime Rice

• 2 cups cooked brown rice
• 2  tablespoons olive oil
• 1 tsp Mrs. Dash Original Blend Seasoning
• 1 tsp minced garlic
• 1 tablespoon chopped cilantro
• 1 small lime

1. Pour the olive oil into a skillet, and turn the heat to medium
2. Add in the rice, and sprinkle in the Mrs. Dash seasoning. Stir.
3. Next, add the cilantro, garlic, and lime juice.
4. Stir the ingredients, and cook for 7 minutes.

Peppers & Onions

• 1 large onion, sliced
• 2 large bell peppers, sliced
• 2 tablespoons of olive oil

1. Pour the olive oil into a skillet, then turn the heat up to medium
2. Once the oil is nice and hot, add in the onions and peppers, and cook until they are translucent.

Guacamole

• 3 large avocados, cut /peeled/seed removed
• 1/2 cup chopped onion
• 1 tablespoon of chopped cilantro
• 1 teaspoon minced garlic
• 1 small lime
• 1 large jalapeno, seeds removed, then diced
• 1/4 cup mild salsa

1. Mash the avocados then add the cilantro, onion, garlic, and diced jalapenos.
2. Next squeeze in the lime juice, and add the salsa.
3. Mix everything until well combined.

Assemble your bowl, and ENJOY!