Chipotle Burrito Bowl (Copycat Recipe)

Name: Chipotle Burrito Bowl (Copycat Recipe)
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 4 servings
Ingredients: Chipotle Chicken:; 2 boneless skinless chicken breasts (1 to 1 ¼ pounds total weight); 3 tablespoons olive oil (divided); 1 tablespoon distilled white vinegar (or the juice from 1 lime); 1 teaspoon chili powder; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper (or to taste); Toppings:; 15 ounce can black beans (lightly drained); 4 cups shredded romaine lettuce; 1 cup shredded Monterey Jack cheese; 1 recipe Chipotle Guacamole; ½ cup sour cream (garnish); 1 lime (cut into wedges, for serving); Cilantro Lime Rice:; 2 tablespoons vegetable oil; 1½ cup long grain white rice (like jasmine or basmati); ½ teaspoon salt (optional); 3 cups low sodium chicken or vegetable broth (can use water, if desired); 1 fresh lime (juiced); ¾ cup roughly chopped cilantro (or to taste); Easy Corn Salsa:; 16 ounces frozen yellow sweet corn (thawed); ⅓ cup diced red onion; 1 medium to large jalapeno (seeded and diced)

4 servings

servings

35 minutes

active time

2 hours 5 minutes

total time

Start Cooking

Ingredients

Chipotle Chicken:

2 boneless skinless chicken breasts (1 to 1 ¼ pounds total weight)

3 tablespoons olive oil (divided)

1 tablespoon distilled white vinegar (or the juice from 1 lime)

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper (or to taste)

Toppings:

15 ounce can black beans (lightly drained)

4 cups shredded romaine lettuce

1 cup shredded Monterey Jack cheese

1 recipe Chipotle Guacamole

½ cup sour cream (garnish)

1 lime (cut into wedges, for serving)

Cilantro Lime Rice:

2 tablespoons vegetable oil

1½ cup long grain white rice (like jasmine or basmati)

½ teaspoon salt (optional)

3 cups low sodium chicken or vegetable broth (can use water, if desired)

1 fresh lime (juiced)

¾ cup roughly chopped cilantro (or to taste)

Easy Corn Salsa:

16 ounces frozen yellow sweet corn (thawed)

⅓ cup diced red onion

1 medium to large jalapeno (seeded and diced)

1 lime (juiced)

¼ teaspoon salt (or to taste)

½ cup loosely packed cilantro leaves (chopped, pull leaves from stems and measure prior to chopping)

Fresh Tomato Salsa:

2 to 3 medium tomatoes (1 to 1½ pounds, cut into ¼ -inch pieces)

¼ cup finely chopped red onion

¼ cup finely chopped fresh cilantro

3 jalapeño peppers (finely chopped)

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

Salt (to taste)

Directions

Prepare the Ingredients

Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.

Warm the black beans in a small saucepan over LOW heat.

For the Fresh Tomato Salsa

Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.

Assemble the Bowls

Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.

Nutrition

Serving Size

1 bowl

Calories

836 kcal

Total Fat

38 g

Saturated Fat

15 g

Unsaturated Fat

20 g

Trans Fat

0.01 g

Cholesterol

108 mg

Sodium

1486 mg

Total Carbohydrate

84 g

Dietary Fiber

20 g

Total Sugars

7 g

Protein

48 g