Copycat Chipotle Chicken Burrito Bowls
Burrito Bowls from the comfort of your own home that taste even better than Chipotle.
Ingredients
Chipotle Chicken
- 2 lbs Boneless skinless chicken thighs
- 1/4 cup olive oil
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp oregano
- salt and pepper
Cilantro Lime Rice
- 2 cups uncooked rice
- 4 cups water
- 1 clove garlic, peeled and smashed
- 2 tbsp butter
- 2 tsp salt
- 3 limes, juiced
- 1/2 bunch cilantro
Fire-roasted Corn Salsa
- 4 ears fresh corn
- 1/4 red onion
- 1/4 bunch cilantro
- 2 limes, juiced
- Salt to taste
Mild Tomato Salsa
- 6 roma tomatoes, diced and seeds removed
- 1/4 red onion
- 1/4 bunch cilantro
- 1 lime, juiced
- salt to taste
Instructions
Chipotle Chicken
- Toss chicken in olive oil, then toss in spices to ensure it is evenly coated. Let sit for 30 min - 1 hour.
- Grill chicken on medium-high heat on grill pan or outdoors until it reaches an internal temperature of at least 165. Allow the chicken to get slightly charred on both sides.
Cilantro Lime Rice
- Combine water, rice, butter, salt, and garlic in a saucepan.
- Bring to a boil, then allow to simmer until water is absorbed, about 20 minutes.
- After the rice has cooled slightly, toss in lime juice and cilantro.
Fire-Roasted Corn Salsa
- Shuck corn and remove silk.
- Place corn on open flame of a gas stove, on high heat of a grill, or on a grill pan.
- Rotate corn so that all sides are roasted. Remove from heat and cut the kernels off the cob.
- Toss corn with other ingredients.
Mild Tomato Salsa
- Combine all ingredients.
Serving
- Serve all ingredients with extra cilantro and lime on the side. I like to keep all components separately and allow people to build their own burrito bowls. Can also be served on top of lettuce for salad or on mini tortillas.