Chipotle Chicken Bowl (Copycat Recipe)
You won't return to Chipotle once you try this copycat chipotle chicken bowl. The chicken marinade on its own is amazing but all the components together are just spectacular.
Serves 4 servings
Ingredients
Chicken Marinade
- 2 lb Chicken Breast, boneless, skinless about 4 medium sized chicken breasts, cut into 1 inch cubes
- 1/4 cup Taco seasoning
- 2 tbsp Garlic powder
- 1 tbsp Dried Oregano
- 2 tsp Smoked paprika
- 1 tsp Cumin
- 2 tsp Chili powder
- 2 tsp Onion powder
- Salt & Pepper to taste I roughly do 1.5 tsp salt and 1/2 tsp black pepper
- 1/4 cup Olive oil
- 1 Lime's juice
Cilantro Lime Rice
- 1 tbsp Olive oil
- 1 tsp Salt
- 1.5 cups White rice, long grain soaked and rinsed
- 3 cups Vegetable Stock or water stock has more flavor
- 1 Lime's zest
- 1 Lime's juice
- Handful chopped cilantro
Sauteed Onions & Peppers
- 1 Onion, large, thinly sliced
- 1 Bell Pepper, colored, thinly sliced
- 2 tbsp Olive oil
- Salt & Pepper to taste
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
Guacamole
- 3 Avocados, ripe mashed
- 1/2 Red onion, finely diced
- 1/2 Jalapeno, finely diced
- Handful chopped cilantro
- 1 Tomato, finely diced
- Salt to taste
- 1 Lime's juice
Corn Salsa
- 15 oz Sweet Corn
- Handful Chopped Cilantro
- 1/2 Red onion, finely diced
- 1/2 Jalapeno, finely diced
- 1/2 Lime's juice
Chipotle Honey Vinaigrette
- 1/2 cup Neutral Oil For example: Avocado oil or vegetable oil
- 3 tbsp White Vinegar
- 3 tbsp Honey
- 1/2 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- 2 Chipotles in Adobo
- 2 Garlic Cloves
- 1 Lime's Juice
- Salt & Pepper to taste
Other Components
- Shredded Lettuce
- Grated Colby Jack cheese
Instructions
- Top the chicken with all the ingredients in the marinade section. Make sure to combine well and evenly coat the chicken. Let this marinade for 1-4 hours or overnight.
- Thirty minutes before cooking the chicken, let it sit out at room temperature. This helps relax the muscles in the meat to make a juicer bite.
- While you wait on that, work on your other components. Cook the rice by sauteeing it in the oil for a few minutes to lightly toast. Then, add the stock, salt, and lime zest. Then, bring it to a boil then a light simmer for it to cook for about 20 minutes until ready. Once cooked, add the cilantro and lime juice.
- While the rice is cooking, saute the onions and peppers in the oil and seasonings. Saute this on medium-high heat making sure to stir every few minutes. If it starts to stick to the pan, then add a spoon of water to loosen the mixture. Cook until they are lightly caramelized and tender.
- Make the chipotle honey vinaigrette by combining all the ingredients in a small blender cup. Adjust to your liking. Let it sit in the fridge for the flavors to meld together as you work on the other components for the bowl.
- Make the guacamole by combining all the ingredients. Taste to adjust to preference. It may need more salt or lime juice.
- For the corn salsa, also just combine all the ingredients and adjust to preference.
- Lastly, cook the chicken. Add it to a nonstick pan on medium high heat. Do not over-crowd the pan. Let the chicken get a sear for a few minutes on each side and cook for about 8-10 minutes unil no longer pink in the center and tender. Chicken should be juicy and fully white inside.
- To assemble your chipotle chicken bowl, start by adding a layer of cilantro lime rice. Top that with the sauteed onions and peppers followed by the shredded lettuce. Follow by adding a scoop or two of chicken, the corn salsa, guacamole, shredded cheese, and lastly the vinaigrette.
- Of course, you can assemble to your liking and add as little or as much as you want from each components. You can even incorporate black beans or sour cream for example. This is just how I enjoy my chipotle chicken bowl!
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