Chipotle Style Chicken Burrito Bowls Recipes

CHICKEN BURRITO BOWLS

Steps:

• Heat the oil in a medium saucepan.
• Add rice and cook until golden brown, 3-4 minutes.
• Add in garlic and cook for an additional minute.
• Stir in chicken broth, cover and simmer until tender about 20 minutes.
• Fluff with a fork and stir in cilantro and lime juice.
• Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Add all of the ingredients including the chicken thighs to a large ziplock bag. Sprinkle with a little salt and pepper. Toss to coat the chicken and marinade for at least and hour or overnight.
• When you are ready to cook preheat the grill to 400 degrees and spray the grill with non stick cooking spray.
• Remove the chicken from the marinade and grill flipping halfway until fully cooked.
• Allow the chicken to rest on the cutting board before cutting into it, I usually wait 5 minutes.
• Cube the chicken into bite size pieces and set aside.
• When you are ready to assemble layer the cilantro lime rice, black beans, chicken, salsa and shredded lettuce. Top with any other favorite topping. I like jalapeños and sour cream. Serve immediately or package into airtight container for meal prep.

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY

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!

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

"CHIPOTLE" STYLE CHICKEN BURRITO BOWLS

Steps:

• Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
• Cook rice according to the directions on the box.
• In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
• Add chicken.
• While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
• Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
• Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
• P.S.
• Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

CHICKEN CHIPOTLE BURRITO BOWLS

Steps:

• Heat oven to 350.
• Spray a rectangular glass baking dish with nonstick cooking spray.
• Arrange chicken in an even layer in baking dish.
• In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
• Sprinkle with tortilla pieces then bake for 30 minutes.
• To serve divide rice evenly among four serving bowls and top with chicken mixture.
• Garnish with sour cream, shredded cheese and cilantro if desired.

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking sheet with foil.
• Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
• Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
• Top each chicken breast with a generous pour of salsa.
• Bake in a preheated oven for 25 minutes.
• Rest chicken for 10 minutes, before slicing into strips.
• Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

SOUTHWEST CHIPOTLE CHICKEN BURRITO BOWLS

Steps:

• Make Ultimate Chicken Helper and rice as directed on box.
• Heat tortillas as directed on package. Spoon about 1/2 cup cooked rice into each; top each with about 1/3 cup chicken mixture. Sprinkle each with 2 tablespoons lettuce and 1 tablespoon each bell pepper and onion. Serve with lime wedges.