Chipotle Chicken Bowl Copycat Recipes

CHIPOTLE CHICKEN BOWL COPYCAT RECIPE

Steps:

• To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up
• Add the chicken to the bag
• Marinade in the fridge for 5 hours
• Using a grill pan (or regular pan) cook the chicken on medium heat until no longer pink in the middle
• While it cooks you can prepare the cilantro lime rice and the corn salsa
• After the chicken is cooked let it sit on a cutting board or plate, covered with foil, for 15 minutes before cutting it into pieces
• In a small pot heat 2 tsp olive oil over med/low heat and add the rinsed rice
• Cook for 2 minutes
• Add the water, salt and bay leaf
• Bring to a boil
• Cover with a lid and turn the heat down to low
• Simmer for 15 minutes, checking occasionally
• Add in the lime juice, lemon juice and chopped cilantro
• Fluff with a fork and keep the lid off the rice until you are ready to serve
• Thaw the corn by running it under warm water, strain off any excess water
• Dice the red onion, jalapeño and poblano peppers
• Chop the cilantro
• Add everything to a bowl
• To serve, in a bowl add the cilantro lime rice, chicken and the corn salsa

CHIPOTLE CHICKEN BOWL

Steps:

• In a medium bowl, whisk together olive oil, lime juice and seasonings.
• Add chicken and turn to coat. Marinate for 20 minutes in refrigerator.
• Add a drizzle of olive oil to a heavy skillet and heat to medium. Add chicken and cook over medium heat for 10-15 minutes, turning several times. Chicken is done when internal temperature reaches 165 degrees F.
• Remove chicken to cutting board and allow to rest.
• Slice or dice chicken after it has cooled.
• While the chicken is cooking, cook the rice according to package directions.
• Clean and cut vegetables; drain and rinse black beans.
• Assemble burrito bowls with toppings of your choice.

CHIPOTLE BOWL

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.

CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)

Steps:

• Cut chicken breast in bite size pieces
• Add chicken breast pieces in a medium sized bowl
• Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil
• Heat a non-stick pan on medium heat
• Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked
• Set chicken aside
• Cook rice according to box instructions
• In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken
• Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!
• Finely chop cilantro, tomato and onion. Add in a small bowl
• Add vinegar, lime juice and salt
• Mix well until everything is combined

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE CHICKEN BOWL

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!

COPYCAT CHIPOTLE CHICKEN BURRITO BOWL RECIPE

Steps:

• To make marinade, in a food processor, blend chipotle pepper and adobo sauce, oil, onion, garlic, oregano, cumin, salt, and black pepper until smooth. Place chicken in a large resealable plastic bag; add marinade, seal bag and rub chicken until evenly coated.
• Marinate in refrigerator 4 hours or overnight. When ready to cook; preheat grill to medium-high. Grill chicken 6 to 8 minutes per side or until no longer pink in center. Cut chicken into 1/2-inch chunks. In a medium bowl, combine warm rice, lime juice, and cilantro; mix well. Divide rice mixture evenly into bowls, top with chicken, black beans, corn, salsa, and guacamole.