Chipotle Chicken Bowl Recipes

CHIPOTLE CHICKEN BOWL RECIPE

Steps:

• In a bowl, combine chicken thighs, chopped chipotle peppers in adobo sauce (with the sauce), cumin, salt, grated garlic, and olive oil. Mix thoroughly, cover with plastic wrap and refrigerate for at least 2 hours.
• Once the chicken has been marinated, grease your grill and bring the temperature to high heat. Grill both sides of the chicken for about 4-5 minutes per side.
• Let the chicken cool slightly, then chop into small pieces.
• Build your burrito bowl with your desired amount of brown rice, black beans, avocado, chopped lettuce, salsa, and sour cream. Then enjoy.

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY

Steps:

• In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
• Cube the chicken thighs on a cutting board and set aside.
• In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
• Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
• Toss until well mixed.
• Enjoy!

CHIPOTLE CHICKEN BOWL

Steps:

• In a large skillet over medium high heat, warm the oil. Add the chicken and season with taco seasoning and lemon pepper. Cook chicken until no longer pink and the insides reach an internal temperature of 165 degrees F. Set aside for now.
• In a medium sized pot, pour in the rice, cold water, the olive oil, and salt. Bring to a boil. Once boiling, cover the pot, turn the heat to low, and simmer for 15 minutes or until the rice is soft and fluffy.
• Once all the water has been soaked up by the rice, add in the lime juice, and cilantro. Let simmer for another minute and then remove from heat and set aside.
• To assemble the bowl, place a ¾ cup of rice on the bottom. On top of the rice, add black beans and the chicken.
• Top the bowl off with shredded lettuce, Pico de Gallo, guacamole, and mozzarella cheese.
• Repeat assembly three more times to make four bowls. Serve and enjoy!

CHIPOTLE CHICKEN RICE BOWL

Steps:

• For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
• Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
• For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.
• To Assemble: Spoon the rice into each bowl, followed by the beans, then the grilled chicken strips. Top with your choice garnishes.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE CHICKEN

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.