Better Than Chipotle?! Homemade Chicken Burrito Bowl Copycat Recipe

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Thighs are juicier and more flavorful; tofu is a budget-friendly protein.

white rice

🥗Healthier: brown rice

💰Cheaper: quinoa

Brown rice has more fiber; quinoa is often cheaper and gluten-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is lower in fat and higher in protein; cottage cheese is often less expensive.

Start by making the marinade with liquid from chipotle peppers, 1/2 cup water, 1/4 cup avocado oil, minced garlic, chipotle chili powder, apple cider vinegar, kosher salt, cumin, oregano, and black pepper.

Marinate 2 pounds of boneless, skinless chicken thighs in the marinade for at least 4 hours or overnight.

Rinse 2 cups of long grain rice until the water runs clear, then toast in a hot saucepan with minced garlic before adding water.

Use the finger technique to measure water for the rice, bring to a boil, cover, and cook for 10-15 minutes without removing the lid.

Fluff the rice and mix in chopped cilantro, lime juice, and lime zest.

Roast a poblano pepper until the skin is charred, then steam it in a sealed container to peel off the skin.

Dice a quarter of a large red onion and two jalapenos, and combine with 2 cups of corn in a bowl.

Add lime zest, lime juice, lemon zest, lemon juice, kosher salt, and cilantro to the corn mixture and stir.

Cook the marinated chicken in a hot pan with avocado oil for 5-7 minutes per side until it reaches an internal temperature of 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens