CHIPOTLE CHICKEN BOWL
This Chipotle burrito bowl is a copycat of the restaurant version. Flavorful and healthy bowls with homemade cilantro lime rice.
Provided by Sandra Shaffer
Categories Main Dish - Chicken
Time 55m
Number Of Ingredients 15
Steps:
- In a large skillet over medium high heat, warm the oil. Add the chicken and season with taco seasoning and lemon pepper. Cook chicken until no longer pink and the insides reach an internal temperature of 165 degrees F. Set aside for now.
- In a medium sized pot, pour in the rice, cold water, the olive oil, and salt. Bring to a boil. Once boiling, cover the pot, turn the heat to low, and simmer for 15 minutes or until the rice is soft and fluffy.
- Once all the water has been soaked up by the rice, add in the lime juice, and cilantro. Let simmer for another minute and then remove from heat and set aside.
- To assemble the bowl, place a ¾ cup of rice on the bottom. On top of the rice, add black beans and the chicken.
- Top the bowl off with shredded lettuce, Pico de Gallo, guacamole, and mozzarella cheese.
- Repeat assembly three more times to make four bowls. Serve and enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 36 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1313 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CHIPOTLE BOWL
This homemade Chipotle bowl with chicken tastes like a Chipotle burrito bowl but is better for you and better tasting! An easy, healthy meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 35m
Number Of Ingredients 23
Steps:
- Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
- Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
- Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
- Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
- To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
- Drizzle over the warm quinoa, then add cilantro, and toss to combine.
- Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165 degrees, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
- Cut into bite-sized pieces and add to the bowl with the quinoa.
- Drain the red onion, then add to the bowl with the quinoa.
- Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.
Nutrition Facts : ServingSize 1 (of 6), without toppings, Calories 385 kcal, Carbohydrate 47 g, Protein 19 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 24 mg, Fiber 8 g, Sugar 4 g
CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
- Cube the chicken thighs on a cutting board and set aside.
- In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
- Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
- Toss until well mixed.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams
CHIPOTLE RICE BOWL
I put this together after I decided to make yummy cilantro rice. I crave Chipotle at home, so here it is! Awesome to suit any gluten-free diet or vegetarian.
Provided by glutenfree55
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil.
- Add rice and stir.
- Simmer for 20 minutes covered.
- Add juice of a lime and cilantro and mix. Cover till ready to serve.
- Towards the end of the 20 minute rice, start the vegetables.
- Heat olive oil on medium heat.
- Add sliced peppers and onions.
- Add salt and pepper to taste.
- Sauté for 7-10 minutes till almost stir-fried brown.
- In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.
- Enjoy!
Nutrition Facts : Calories 222, Fat 3.8, SaturatedFat 0.6, Sodium 587.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.6, Protein 3.8
CHIPOTLE CHICKEN RICE BOWL
Make and share this Chipotle Chicken Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
- Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
- For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
- Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
- To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.
Nutrition Facts : Calories 751.9, Fat 36.6, SaturatedFat 7.9, Cholesterol 160.6, Sodium 246.8, Carbohydrate 48.2, Fiber 9.4, Sugar 1.2, Protein 56.6
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A CHIPOTLE BURRITO BOWL RECIPE YOU CAN MAKE AT HOME IN …
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- Fresh Corn Salsa. What You'll Need: 2 ears white or yellow corn. 2 tablespoons cilantro, finely chopped. 2 tablespoons red onion, small diced. Juice of 1 lime.
- Pico de Gallo. What You'll Need: 3 medium tomatoes, seeded and diced. 2 heaping tablespoons cilantro, chopped. 2 tablespoons red onion, diced. Juice of 1 lime.
- Cilantro-Lime White Rice. What You'll Need: 1 cup long grain white rice (I used basmati) 1 3/4 cups water. 1 tablespoon butter. 1 handful cilantro, finely chopped.
- Guacamole. What You'll Need: 1 large ripe avocado. 1 small handful cilantro, chopped. 1 sliced red onion, finely chopped. 1/2 jalapeño, seeded, deveined, and finely chopped.
- Seasoned Black Beans. What You'll Need: 1 15-ounce can black beans, rinsed. 1 tablespoon vegetable oil. 1 large sliced red onion, diced. 1 large pinch cumin. 1 large pinch chili powder.
- Assemble. You did it! It's time! Build your bowl to your liking, but in true Chipotle form, I'd recommend rice and beans at the base. Then add your salsas, guacamole, cheese, lettuce, sour cream or Greek yogurt, grilled veggies, or whatever else your heart desires.
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- To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1/2 cup.
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