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Chipotle chicken burrito bowl.

Chipotle Chicken Burrito Bowl

Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Skip ordering out and make copycat Chipotle chicken burrito bowls at home. Easy to assemble with seasoned chicken breast, rice, beans and toppings for dinner or meal prep!

Ingredients

Chipotle chicken

  • ¼ red onion
  • 3 - 4 cloves garlic (1 Tablespoon)
  • 1 Tablespoon ancho chile powder
  • 3 Tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ cup water
  • 2 pounds boneless, skinless chicken breasts or thighs

Burrito bowl

For serving: lettuce, cheese, guacamole, corn salsa, cilantro

Instructions

  • Make marinade: In a blender, add the 1/4 red onion, 1 Tablespoon garlic, 1 Tablespoon ancho chile powder, 3 Tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt and 1/4 cup water. Blend until well mixed and smooth.
  • Marinade chicken: In a large zip top bag, add chicken and marinade. Close the bag and allow to sit in the fridge for at least 30-60 minutes (up to overnight).
  • Bake chicken: Preheat the oven to 400°F. Prepare a 9x13 inch casserole dish by spraying with non stick cooking spray. Place chicken in a single layer in the dish. Bake 30-40 minutes, or until the chicken reaches 165°F. Remove from pan and cover with foil. Allow to rest for about 10 minutes. Chop into pieces before serving.

Serving

  • Place 1/3 cup rice and 1/3 cup beans in the bottom of your bowl. Then top with chicken, pico de gallo and your favorite toppings.

Notes

Alternate Cooking Methods
  • Grill chicken: Heat grill to medium high heat. Grill chicken 8 minutes on each side or until internal temperature reaches 165°F. Rest 10 minutes.
  • Skillet: Add 2 Tablespoons oil to skillet. Cook chicken for 8 minutes on each side or until done. Remove and cover to rest for 10 minutes.
Corn salsa: I love to make my favorite copycat Chipotle corn salsa with the recipe too. 
Storage: Store leftovers up to 3 days in the refrigerator. 

Nutrition

Calories: 564kcal, Carbohydrates: 70g, Protein: 42g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 857mg, Potassium: 889mg, Fiber: 7g, Sugar: 4g, Vitamin A: 636IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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