Copycat Chipotle Chicken Burrito Bowls CFC Style

DRoooLLLLL!

Looks like your Dinner plans just changed!

Chipotle Chicken Burrito Bowls are EXCELLENT for meal prep too! Simply add the guacamole and Greek yogurt immediately before serving.

These bowls stay great in sealed containers in the fridge for 3-4 days.

➡️ Rachel’s Tips:

Chipotles in adobo sauce is a great way to get that deep, smoky, spicy cooked-all-day flavor into a quick weeknight dish.

Look for simple ingredients if you’re buying a jar at the store (OR make your own! Lots of recipes online if you Google them.)Chipotle chiles are dried smoked jalapenos. Adobo is a tangy, slightly sweet red sauce.

So the ingredients may include peppers, spices, herbs, garlic, vinegar, etc.

I like to freeze the extra peppers in adobo & sauce, in an ice cube tray for future use.

Makes 4 servings

Ingredients:

• 2 cups cooked brown rice
• 1 (15oz.) black beans, drained and rinsed if using canned
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 4 cups shredded lettuce of choice
• 1 cup natural salsa
• 1/2 cup plain Greek yogurt
• 1 large ripe avocado
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil, or avocado oil
• a small handful of fresh cilantro, chopped
• lime wedges, to serve

For the chipotle chicken:

• 1-1/2 lbs. boneless, skinless chicken breasts, cut into large pieces
• 2-3 chipotle peppers in adobo sauce
• juice of one fresh lime
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 Tbsp olive oil, or avocado oil
• 1/4 tsp black pepper, or to taste
• 1/2 tsp sea salt, or to taste

Instructions:

Start by preparing your marinade. In a small bowl add all the marinade ingredients and whisk until well combined.

Place the chicken pieces into an airtight storage container, or into a large, reusable bag and pour in the marinade.Seal your container tightly, then shake a bit to coat the chicken really well with the marinade. Refrigerate for 2 hours up to overnight.

When you’re ready to cook your chicken, remove from the refrigerator and let it sit on the counter at room temperature for about 10 minutes.

Meanwhile, add oil to a large heavy-bottomed skillet and heat over medium-high heat. I like to use my large cast-iron skillet to create that beautiful char on this chicken.

Add in the marinated chicken and cook until nicely browned, stirring occasionally, for about 10-12 minutes. Immediately discard any leftover marinade.While your chicken is cooking, prepare the rest of the ingredients for the bowls. Cook your brown rice according to the package instructions. Chop the lettuce and mash the avocado with a squeeze of lemon juice.Once the chicken has finished cooking and rice is ready, allow them to cool for about 10 minutes. Chop your chicken into small bite-sized pieces as shown.Divide rice equally among 4 serving bowls, or meal prep containers, then equally add in lettuce, beans, cheese, and chicken as shown.Add salsa and guacamole on side as shown. Finish with a dollop of Greek yogurt and freshly chopped cilantro.

Serve and enjoy! ❤Rachel

Copycat Chipotle Chicken Burrito Bowls CFC Style

Category Dinner Food Prep

Serving Size

Makes 4 servings

Ingredients

• 2 cups cooked brown rice
• 1 (15oz.) black beans, drained and rinsed if using canned
• 1/2 cup shredded Monterey jack or cheddar cheese
• 4 cups shredded lettuce of choice
• 1 cup natural salsa
• 1/2 cup plain Greek yogurt
• 1 large ripe avocado
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil, or avocado oil
• a small handful of fresh cilantro, chopped
• lime wedges, to serve

For the chipotle chicken:

• 1-1/2 lbs. boneless, skinless chicken breasts, cut into large pieces
• 2-3 chipotle peppers in adobo sauce
• juice of one fresh lime
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 Tbsp olive oil, or avocado oil
• 1/4 tsp black pepper, or to taste
• 1/2 tsp sea salt, or to taste

Instructions

1. Start by preparing your marinade. In a small bowl add all the marinade ingredients and whisk until well combined.
2. Place the chicken pieces into an airtight storage container, or into a large, reusable bag and pour in the marinade.
3. Seal your container tightly, then shake a bit to coat the chicken really well with the marinade. Refrigerate for 2 hours up to overnight.
4. When you're ready to cook your chicken, remove from the refrigerator and let it sit on the counter at room temperature for about 10 minutes.
5. Meanwhile add oil to a large heavy-bottomed skillet and heat over medium-high heat. I like to use my large cast iron skillet to create that beautiful char on this chicken.
6. Add in the marinated chicken and cook until nicely browned, stirring occasionally, for about 10-12 minutes.
7. Immediately discard any leftover marinade.
8. While your chicken is cooking, prepare the rest of the ingredients for the bowls.
9. Cook your brown rice according to the package instructions.
10. Chop the lettuce and mash the avocado with a squeeze of lemon juice.
11. Once the chicken has finished cooking and rice is ready, allow them to cool for about 10 minutes.
12. Chop your chicken into small bite-sized pieces as shown.
13. Divide rice equally among 4 serving bowls, or meal prep containers, then equally add in lettuce, beans, cheese and chicken as shown.
14. Add salsa and guacamole on side as shown.
15. Finish with a dollop of Greek yogurt and freshly chopped cilantro.
16. Serve and enjoy!

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