Chipotle Burrito Bowls – Even Better at Home!

Skip takeout line and make this Chipotle Burrito Bowl at home instead! Filled with healthy ingredients, like copycat Chipotle chicken, cilantro lime rice, corn salsa, guacamole, and beans, you’ll be surprised how easy it is to throw this dish together. Serve up this delicious recipe when you’re craving the real thing, and you won’t even know the difference.

RECIPE: https://www.evolvingtable.com/chipotle-chicken-fajita-bowls/

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[Music]
I think we can make it just as good
maybe even better
Bully’s food is incredible I think we
can make it a wee bit better and a tad
bit healthier with a few simple tweaks
to each component of the bowl since the
rice and the chicken take a little bit
longer to cook we’ll go ahead and start
off with that chicken today the chicken
gets most of its flavor from Chipotle
peppers and while you can take the extra
time and soak dried peppers I’ll be
honest you’re gonna get just as much
flavor when you use a can of chilies in
Adobo sauce you’ll want to scoop out one
to two peppers
and enough sauce to make 1 4 of a cup if
you want even more spice you can always
sub out some of the sauce for another
whole pepper
add this to either a food processor or a
blender
along with 1 4 cup of finely diced red
or sweet onion
two cloves of finely minced garlic
two tablespoons of freshly squeezed lime
juice and just a heads up real quick
we’re going to be using a lot of limes
so be sure that you have at least four
or five of them on hand
two tablespoons of avocado or olive oil
one teaspoon each of chili powder
cumin
oregano
and brown sugar this little hint of
sugar is my secret to making the chicken
so good if you’re avoiding refined sugar
though you can always sub it out with
either agave nectar or honey one and a
half teaspoons of salt
and half a teaspoon of black pepper
process or blend on high speed for 20 to
30 seconds
or until the marinade is smooth and
combined
for the chicken you can either use one
and a fourth to one and a half pounds of
boneless and skinless chicken breast or
chicken thighs
breast is what you’ll find at Chipotle
but thighs have extra fat if you want to
take the flavor up a notch if you’re
using breasts be sure to pound the
chicken with a meat mallet until it’s no
more than one inch thick
and then cut them into five to six ounce
pieces
add the chicken to a large bowl and pour
the chipotle marinade on top
toss the chicken until it’s well coated
and marinate in the refrigerator for at
least 30 minutes or up to a few hours
while the chicken is marinating we’ll
get started on that rice and the key to
making extra fluffy rice that doesn’t
Clump together is to rinse it under cool
running water using a fine mesh strainer
this washes off any of the starches on
the outer layer of the grains and
prevents it from clumping together while
cooking so rinse one cup of long grain
white rice or brown rice if you’d prefer
for at least one to two minutes or until
the water runs clear
let it drain completely then add 1 3 4
cups of water for white rice or two and
one fourth cups of water if you’re
cooking brown to a medium sized pot and
bring it to a boil
once boiling add one tablespoon of oil
one teaspoon of salt and the drained
rice
bring the ingredients back to a boil and
then reduce the heat to low
cover and simmer for 20 to 25 minutes
checking on the rice after 20 minutes to
see if it’s done
all right the rice is cooking the
chicken is marinating now it’s just time
to get started on that corn salsa and
guacamole
for the corn salsa you’ll want to add 16
ounces of previously frozen corn that
has been thawed to a large bowl
you can also use two cans of drained
corn but I find it doesn’t taste quite
as fresh
along with 1 4 cup of finely chopped
cilantro
1 4 cup of finely diced red onion one to
two finely diced jalapenos you can even
use a green bell pepper if you don’t
want any spice
two tablespoons of freshly squeezed lime
juice
1 tablespoon of lemon juice
this mix of citrus gives the salad a
unique flavor so try to use both if you
have them
half a teaspoon of salt
and 1 4 teaspoon of black pepper to
taste mix this all together and set it
aside until you’re ready to use next up
is the guacamole you know those bowls
would not be complete without a huge
scoop of guac on top guys this will turn
brown on you pretty quickly so try not
to mix it up too far in advance up to
about 30 minutes or so ahead of serving
should be fine
add two large avocados that have been
peeled pitted and quartered to a
medium-sized Bowl
along with two teaspoons of lime juice
two tablespoons of finely chopped
cilantro 1 4 teaspoon of salt
and a pinch of black pepper to taste
using a large fork or a potato masher
mix and mash this together until your
desired guacamole consistency is reached
all right the guac is ready now it’s
just time to check on the rice real
quick
hmm looks beautiful now it just needs
the finishing touches of two tablespoons
of freshly squeezed lime juice
one more tablespoon of oil this is like
double insurance so the grains don’t
stick together
and 1 4 cup of finely chopped fresh
cilantro
mix this all together until it’s
combined
cover the pot with a lid to keep it warm
until you’re ready to serve up your
bowls
okay now last but not least we’re going
to cook up that chicken I thought I
forgot about it huh it’s best if you
cook the chicken in a large cast iron
skillet in order to get that gorgeous
crusty sear but if you only have a
stainless steel or non-stick skillet
that will work just fine
add one tablespoon of oil to a skillet
over medium heat and wait for it to
fully heat up this should take about a
minute
then add the chicken
you’ll want any excess marinade to drip
off of the chicken before adding it to
the skillet
cook for six to eight minutes per side
if cooking breast
or nine to ten minutes per side if
you’re cooking thighs
brush the chicken with any remaining
marinade halfway through cooking
this is totally safe to do as long as
you do it within the first half of
cooking
you’ll know the chicken is down when the
internal temperature reaches 165 degrees
and the middle is no longer pink
let the chicken cool until it is
comfortable to the touch
and then cut it into bite-sized pieces
now time to serve up our burrito bowls
you can use whatever type of bowl you
have but I tend to like using a slightly
larger and more shallow bowl so you can
see every component of that burrito bowl
you’ll want to layer that cilantro lime
rice on the bottom with the chicken
corn salad
a bit of canned black beans that have
been rinsed drained warmed up slightly
and are seasoned with a bit of salt and
black pepper
your pico de gallo or salsa of choice
all depending on how spicy or not spicy
you like it
some sour cream and shredded cheese
Chipotle normally goes with a milder
monterey jack but if you want to up
level the flavor you can always switch
it up with some gruyere Swiss or cheddar
cheese and we couldn’t forget a big old
scoop of that guacamole
oh man these are almost too gorgeous to
eat almost
guac on my fingers
oh boy is that good with all those fresh
Citrus flavors the smokiness of the meat
that tender chicken but guys you know
the drill I want to know what you think
so be sure to leave me a comment and let
me know if you think these are actually
better than Chipotles also if you want
more copycat dishes that are even better
than the restaurants and you’ve gotta
check out these recipes right over here
thanks so much for hanging out I will
see you in the next one