Chipotle Chicken Burrito Bowl

Who needs a trip to Chipotle when you can easily replicate the amazing chicken burrito bowl right at home? A quick and easy marinade takes the chicken to a juicy next level.

Cook: 2 hrs 40 mins

Servings: 6

Ingredients

For the marinade:

• 1/2 medium yellow onion (coarsely chopped)
• 3 garlic cloves (coarsely chopped)
• juice of 1 lime
• 1 tablespoon chili powder
• 1 chipotle pepper (plus 1 tablespoon adobo sauce)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 cup chicken stock

For the burrito bowl:

• 6 chicken thighs (boneless or skinless; or 4 skinless chicken breasts)
• 3 cups cooked rice (white or brown)
• 1 cup cooked black beans
• 1 cup grated Monterey Jack or cheddar cheese
• 1 cup of salsa
• 1 glass of sour cream
• 1 cup guacamole
• 2 cups grated salad

Directions

1. In a blender or food processor, combine all marinade ingredients until smooth.
2. Add both the marinade and chicken to a bowl with a lid. Refrigerate for at least an hour or for a maximum of 4 hours. If you marinate for too long, the lime juice will actually start to cook the chicken.
3. When you’re ready to cook the chicken, heat your grill pan on high heat.
4. Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear.
5. Remove the chicken from the grill pan and turn off the heat. Allow the chicken to rest for at least 5 minutes.
6. Chop the chicken to your desired size. Serve it on top of the rice along with other toppings, like salsa, guacamole, and lettuce. Enjoy.