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!
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!