Copycat Chipotle Chicken Bowl
HOMEMADE CHIPOTLE BURRITO BOWLS 😍
Ingredients:
For the Copycat Chipotle Chicken:
4 chicken thighs
For the marinade, blend:
2 whole chipotle chilies with some adobo sauce
½ cup water
1 tbsp neutral oil (avocado or vegetable oil work great)
1 tsp distilled vinegar
1 clove of garlic
Pinch of salt and pepper
½ teaspoon of Mexican oregano
½ teaspoon cumin
For the Refried Black Beans:
1 can black beans (save the juices!)
½ onion
¼ cup water
1 tbsp cumin
Juice from ½ lime
For the Cilantro Lime Cauliflower Rice:
2-3 cups cauliflower rice
Handful of chopped cilantro
Juice from ½ lime
2 tsp oil
Directions:
For the Copycat Chipotle Chicken:
Make the marinade by blending chipotle chilies, garlic, water, vinegar, oil, cumin, oregano, and salt and pepper.
Place chicken into a Ziploc bag, pour over marinade, and marinate at least 2 hours (overnight is best).
Fire up your grill on high (use the broiler or grill pan if you don’t have a grill) and sear chicken for 4 minutes each side. Do not move them around! That’s how they get that nice char!
Let rest for about 1-2 minutes and chop into bite sized pieces
For the Refried Black Beans:
Sauté onion in some oil with some salt and pepper until translucent.
Drain can of black beans into a glass (do not toss!) and pour the beans into the pan.
Sauté on high until liquid is almost all evaporated.
Start mashing about 50% of the beans, and slowly add back in the liquid from the can.
Add in cumin and the juice from 1/2 a lime and cook for 1 more minute.
Add in some water to get desired consistency.
For the Cilantro Lime Cauliflower Rice:
Get a cast iron nice and hot and add some coconut oil.
Add in cauliflower rice and DO NOT STIR until you start to see some of the cauliflower brown.
Cook until just toasted
Add in the other 1/2 of the lime and a handful of chopped cilantro
Assemble with your favorite toppings! I added a little bit of cheese, some avocado, and some Tabasco chipotle hot sauce 😋 but feel free to add whatever toppings you prefer most!
