Chipotle Chicken Burrito Bowl
by Editorial Staff
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
- In a blender or food processor, combine all marinade ingredients until smooth.
- 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.
- When you’re ready to cook the chicken, heat your grill pan on high heat.
- Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear.
- Remove the chicken from the grill pan and turn off the heat. Allow the chicken to rest for at least 5 minutes.
- Chop the chicken to your desired size. Serve it on top of the rice along with other toppings, like salsa, guacamole, and lettuce. Enjoy.
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