Copycat Chipotle Chicken Bowl

HOMEMADE CHIPOTLE BURRITO BOWLS 😍

There’s something about a build your own bowl style meal that makes dinner at home so much more fun. Great for dinner tonight and lunches through the week, I love meal prepping a few different components and eating them in different ways throughout the week. Besides, this got a “better than Chipotle” stamp of approval from my Chipotle obsessed roommate so you KNOW it has to be good.

Serves 3-4.

Ingredients:

For the Chipotle Chicken Burrito Bowls:

• 4 chicken thighs

• 2 whole chipotle chilies with 1-2 tbsps adobo sauce (depending on your spice tolerance)

• ½ cup water

• 1 tbsp neutral oil (avocado or vegetable oil work great)

• 1 tsp distilled vinegar

• 1 clove garlic

• ½ tsp Mexican oregano

• ½ tsp cumin

• Salt and pepper to taste

For the Refried Black Beans:

• 1 can black beans (save the juices!)

• ¼ cup water

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• 2 bay leaves

• 1 tbsp olive oil

• Salt and pepper to taste

For the Cilantro Lime Rice (Use Sauteed Cauliflower Rice for Grain Free):

• 1 cup jasmine rice

• 1¼ cups water

• ¼ cup chopped cilantro

• Juice from 1 lime

• Salt to taste

Optional Toppings:

• Guacamole

• Salsa

• Shredded mozzarella or jack cheese (omit for dairy free)

• Shredded lettuce

• Hot sauce

Directions:

For the 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 the marinade over, 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 5 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:

• Heat oil on medium high heat.

• 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 20% of the beans, and slowly add back in the liquid from the can.

• Add in cumin, garlic powder, onion powder, bay leaves, salt, and pepper and cook for 1 more minute.

• Add in water and cook on medium high, stirring frequently for 3-4 minutes.

For the Cilantro Lime Rice:

• Rinse the jasmine rice well until the water runs clear.

• Add to a small saucepan with water and a large pinch of salt.

• Cover and bring to a boil, then reduce the heat to low. Do not peek! Cook for 15 minutes.

• Shut off heat, and let sit with the lid on for an additional 5 minutes.

• Just before serving, stir in the lime juice and cilantro.

For the Chipotle Burrito Bowls:

• Assemble your bowls with your favorite toppings! I added a little bit of cheese, simple guacamole (just mashed avocado, lime juice, garlic powder, and cilantro), and some hot sauce 😋 but feel free to add whatever toppings you prefer most!