Chipotle Chicken Burrito Bowl Recipe - Better Than Chipotle Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil

Prepare the chicken marinade by blending chipotle peppers, cilantro, onion, ground oregano, cumin, garlic, salt, lemon pepper, and about 1/4 cup canola oil.

Pour the marinade into Ziploc bags with chicken thighs and massage to distribute evenly. Marinate for about 15-24 hours.

Prepare the corn black bean salsa by mixing corn, black beans, diced onions, tomatoes, jalapenos, garlic, cumin, salt, and the juice of one lime.

Heat the corn black bean salsa on the stove until warm, then let it cool off to meld the flavors.

Cook the rice by sautéing onion and garlic for about 3 minutes, then add 2 cups of water (or chicken stock) for every 1 cup of rice, along with lime juice and lemon zest.

Bring the rice mixture to a simmer, then add the rice, reduce heat to low, cover, and cook for 25 minutes.

Set up the kettle grill with a cool zone and a cast iron grate over the coals.

Sear the marinated chicken thighs on the grill until well grilled on both sides, then set aside.

Mix cilantro into the cooked rice before assembling the bowl.

Assemble the bowl with grilled chicken, cilantro lime rice, corn black bean salsa, guacamole, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens