HOW TO MAKE YOUR OWN CHIPOTLE BURRITO BOWL AT HOME! | COPYCAT RECIPE

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and higher in protein.

Start by preparing the marinade for the chicken using a 7-ounce can of chipotle peppers in adobo, 2 tablespoons of olive oil, 1 to 2 tablespoons of heavy cream, and 1 tablespoon of honey. Blend these ingredients using an immersion blender.

Season 2 boneless chicken breasts (sliced in half) with a little olive oil, 1 teaspoon of seasoned salt, 1 to 2 teaspoons of garlic powder, and 1/2 teaspoon of black pepper. Mix well.

Add the chipotle marinade to the seasoned chicken and mix thoroughly. Cover and marinate in the fridge for about 15 minutes.

Prepare the pico de gallo by dicing 4 to 6 Roma or Plum tomatoes, 1 jalapeno pepper (seeds removed), and 1 small red onion. Add 1 tablespoon of fresh cilantro and 2 to 4 limes (adjust to taste). Mix and refrigerate.

Mash 2 regular-sized avocados for the guacamole and mix in the prepared pico de gallo for added flavor.

For the corn salsa, use 1 bag of steamable corn and mix in the pico de gallo as well.

Cook the rice by boiling 2.5 cups of chicken broth. Use boiling bag rice, which takes about 3 to 5 minutes to cook. After cooking, strain the broth and mix in 1 teaspoon of butter and any desired seasonings.

Sear the marinated chicken in a skillet over medium heat for about 3 to 5 minutes on one side, then flip and cook for another 5 to 7 minutes until the internal temperature reaches 160 to 165 degrees Fahrenheit.

Once the chicken is cooked, cut it into pieces and assemble the burrito bowl with rice, black beans (not mentioned in the video), chicken, pico de gallo, guacamole, corn salsa, and any additional toppings.

Cooking Techniques

Equipment Needed

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Dietary

Allergens