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Copycat Chipotle Chicken Bowl Recipe

This homemade chicken burrito bowl is even better than the real deal -- so much flavor, fresh ingredients, and bang for you buck!
Course Dinner, Lunch, Main
Cuisine Mexican
Keyword chicken burrito bowl, copycat recipes, DIY Chipotle Mexican Grill Chicken Bowl
Prep Time 40 minutes
Cook Time 45 minutes
Refrigeration 2 hours
Total Time 3 hours 25 minutes
Servings 5 servings
Author I Heart Recipes

Ingredients

Marinaded Chicken:

Corn Salsa:

Cilantro Lime Rice:

Peppers and Onions:

Guacamole:

Additional Optional Toppings:

Instructions

Chili Lime Marinated Chicken:

  • Cut the chicken into cubes and place it into a bowl. Drizzle with olive oil.
    1 pound boneless skinless chicken breasts and thighs, 2 tablespoons olive oil
  • Squeeze in the lemon and lime juice. Add peel to the bowl as well for extra flavor.
    1 large lemon, 1 small lime
  • Sprinkle in all of the dry seasonings.
    2 teaspoons Mrs. Dash Original Blend Seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper, 1 teaspoon chili powder, 1 teaspoon smoked or plain paprika
  • Add in the vegetables.
    ¼ cup chopped cilantro, 1 teaspoon minced garlic, ¼ cup chopped onion, ¼ cup chopped sweet peppers
  • Mix the chicken until everything is combined.
  • Cover the bowl and refrigerate for two hours.
  • Heat one tablespoon vegetable oil in a large skillet on medium heat.
    1 tablespoon vegetable oil
  • Once the oil is hot, place the marinated chicken into the skillet. Cook until chicken is fully done.
  • Remove the chicken mixture from the skillet and set aside.
  • While the chicken is marinating, make the rest of the chicken burrito bowl ingredients.

Spicy Corn Salsa:

  • Pour olive oil into the skillet, heat on medium. Once the oil is hot, add the corn and cook for two minutes.
    2 tablespoons olive oil, 2 cups frozen corn
  • Add onion, jalapeno, cilantro and garlic. Stir.
    1 medium jalapeno pepper, 1 tablespoon chopped cilantro, 1 teaspoon minced garlic, ½ small onion
  • Squeeze in lime juice.
    1 small lime
  • Cook over medium heat for 5 minutes until the corn gets a slight char.
  • Remove from skillet and set aside.

Cilantro Lime Rice:

  • Pour the olive oil into the skillet and heat on medium.
    2 tablespoons olive oil
  • Add rice to skillet and season with Mrs. Dash seasoning.
    2 cups cooked brown rice, 1 teaspoon Mrs. Dash Original Blend Seasonings
  • Add cilantro, garlic and lime juice. Stir.
    1 teaspoon minced garlic, 1 tablespoon chopped cilantro, 1 small lime
  • Cook for 7 minutes.
  • Remove from skillet and set aside.
  • At the same time, pour the beans into a small saucepan and heat through.
    2 14.5 oz cans chili, pinto, or black beans

Peppers and Onions:

  • Pour olive oil into the skillet and heat on medium. Once the oil is hot, add onion and peppers.
    1 large onion, 2 tablespoons olive oil, 2 large bell peppers
  • Cook until tender and translucent.
  • Remove from heat and set aside.

Guacamole:

  • Mash the avocados in a bowl. Add cilantro, onion, garlic and jalapeno and mix well.
    3 avocados, ½ cup chopped onion, 1 teaspoon minced garlic, 1 tablespoon chopped cilantro, 1 large jalapeno
  • Squeeze in the fresh lime juice.
    1 small lime
  • Add the salsa. Mix everything until well combined.
    ¼ cup mild salsa

Assemble the Chicken Burrito Bowl:

  • Layer the bowl starting with the rice, beans, chicken, corn salsa, and peppers and onions.
  • Top with guacamole, sour cream and shredded cheese.
    1/4 cup sour cream, 1/4 cup shredded cheese, Salsa, pico de gallo, shredded lettuce, chipotle creama, etc.
  • Enjoy!

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