I Made Chipotle's Chicken Burrito Bowl At Home

Ingredients

• 6 pieces Boneless Skinless Chicken Thighs (about 1.5 lb, trimmed)
• 3 cloves Garlic (minced; 2 for chicken, 1 for vinaigrette)
• 2 pieces Chipotle Peppers in Adobo (minced; adds smoky heat)
• 2 tablespoons Chipotle Sauce (from the same can as the peppers)
• 5 tablespoons Neutral Oil (vegetable or canola oil; 2 Tbsp for chicken, 2 Tbsp for vinaigrette, 1 Tbsp for rice)
• 1.5 teaspoons Ground Cumin (1 tsp for chicken, 0.5 tsp for vinaigrette)
• 2 teaspoons Dried Oregano (1 tsp for chicken, 1 tsp for vinaigrette)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons White Vinegar
• 2 tablespoons Honey
• 1.5 cups Long Grain White Rice (rinsed)
• 1 tablespoon Olive Oil (for sautéing rice)
• 1 piece Bay Leaf
• 1 fruit Lime (juiced (≈2 Tbsp))
• 0.5 fruit Lemon (juiced (≈1 Tbsp))
• 0.25 cup Fresh Cilantro (chopped; plus extra for garnish)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 cup Bell Peppers (sliced; mixed colors)
• 1 medium Onion (sliced)
• 1 cup Shredded Cheese (Cheddar or Monterey Jack)
• 0.5 cup Sour Cream
• 0.5 cup Pico de Gallo (store‑bought or homemade)
• 2 pieces Avocados (ripe, for guacamole)

Instructions

1. Make Chicken Marinade

   In a mixing bowl combine minced garlic, minced chipotle peppers, chipotle sauce, 2 Tbsp neutral oil, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, 2 Tbsp white vinegar, and 2 Tbsp honey. Whisk until smooth.

   Time: PT10M

2. Marinate Chicken

   Add the chicken thighs to the bowl (or zip‑top bag), coat evenly with the marinade, seal, and refrigerate for at least 30 minutes, preferably 2 hours or overnight.

   Time: PT30M

3. Prepare Cilantro‑Lime Rice

   Heat 1 Tbsp olive oil in a saucepan over medium heat. Add the rinsed rice and stir until each grain is lightly coated and slightly translucent, about 2 minutes.

   Time: PT5M

4. Cook Rice

   Add 3 cups water, 1 bay leaf, and a pinch of salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT20M

5. Finish Rice with Citrus and Herbs

   Fluff the rice with a fork, discard the bay leaf, then stir in the juice of 1 lime, juice of ½ lemon, and ¼ cup chopped cilantro. Season with additional salt if needed.

   Time: PT5M

6. Make Honey Vinaigrette

   In a small bowl whisk together 1 minced garlic clove, 1 tsp dried oregano, 2 Tbsp honey, 6 Tbsp red wine vinegar, ½ tsp cumin, 2 Tbsp neutral oil, and salt & pepper to taste.

   Time: PT5M

7. Sauté Fajita Veggies

   In the same skillet, add a splash of oil and sauté sliced bell peppers and onion over medium‑high heat until softened and lightly charred, about 5 minutes.

   Time: PT5M

8. Sear Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add a little oil, place the marinated thighs skin‑side down (if skin present) and cook undisturbed for 5 minutes until a deep brown crust forms.

   Time: PT5M

9. Finish Chicken in Oven

   Pre‑heat the oven to 350°F. Transfer the skillet to the oven (or move the chicken to a baking sheet) and bake until the internal temperature reaches 165°F, about 15‑20 minutes.

   Time: PT20M

   Temperature: 350°F

10. Rest and Slice Chicken

    Remove the chicken from the oven, tent with foil, and let rest for 5 minutes. Then slice into bite‑size strips.

    Time: PT5M

11. Assemble Bowls

    Divide the cilantro‑lime rice among 5 bowls. Top each with black beans, sliced chicken, sautéed peppers & onions, shredded cheese, a dollop of sour cream, pico de gallo, guacamole (mashed avocado with lime and salt), and a drizzle of honey vinaigrette. Garnish with extra cilantro.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

10 g