Chipotle Style Chicken Burrito Bowls Recipes

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COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

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.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY



Chipotle Chicken Burrito Bowl Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken thighs
5 tablespoons olive oil, divided
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon oil
3 cups brown rice, cooked
1 cup green pepper, diced
1 cup cherry tomato, halved
½ cup canned black bean, drained and rinsed
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro
1 lime, juiced
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams

CHIPOTLE CHICKEN BURRITOS



Chipotle Chicken Burritos image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

"CHIPOTLE" STYLE CHICKEN BURRITO BOWLS



I love those chicken burrito bowls at the restaurant Chipotle, and this version is just as good - to me and my family anyway! The recipe appears to be long, but it consists of mostly toppings. Enjoy!

Provided by TradCook

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 (14 ounce) can black beans
1 cup sour cream
1 (11 ounce) can diced tomatoes with chiles and cilantro (if you can find it)
1 (14 1/2 ounce) can sweet corn
3 -4 chicken breasts, shredded
1 (8 ounce) box goya Mexican rice or 1 (8 ounce) box jasmine rice
1 teaspoon fresh cilantro
1/4 teaspoon cumin
1/2 teaspoon adobo seasoning (red top)
1 pinch paprika
1 (1 1/4 ounce) package taco seasoning
1 pinch salt (optional)
1 pinch pepper (optional)
1 (1 ounce) package guacamole seasoning mix
1 -2 avocado
lettuce, shredded (optional)
1 -2 cup of shedded cheddar cheese or 1 -2 cup monterey jack cheese
extra virgin olive oil

Steps:

  • Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
  • Cook rice according to the directions on the box.
  • In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
  • Add chicken.
  • While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
  • Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
  • Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
  • P.S.
  • Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).

CHIPOTLE BOWL



Chipotle Bowl image

This homemade Chipotle bowl with chicken tastes like a Chipotle burrito bowl but is better for you and better tasting! An easy, healthy meal.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 35m

Number Of Ingredients 23

2 boneless skinless chicken breasts (about 1 pound)
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lime (zest and juice)
1 small red onion (diced)
1 cup quinoa
1/2 cup chopped fresh cilantro (plus additional for serving)
1 can black beans ((14 ounces) rinsed and drained)
1 can corn ((14 ounces) drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen))
2 cups halved cherry tomatoes (about 1 pint)
1 jalapeño (seeded and diced)
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (plus additional for serving)
1 teaspoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper (use less or omit if sensitive to spice)
1/4 teaspoon black pepper
Diced avocado (or guacamole)
Shredded cheese
Non-fat plain Greek yogurt (or sour cream)
Salsa

Steps:

  • Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
  • Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
  • Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
  • Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
  • To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
  • Drizzle over the warm quinoa, then add cilantro, and toss to combine.
  • Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165 degrees, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
  • Cut into bite-sized pieces and add to the bowl with the quinoa.
  • Drain the red onion, then add to the bowl with the quinoa.
  • Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.

Nutrition Facts : ServingSize 1 (of 6), without toppings, Calories 385 kcal, Carbohydrate 47 g, Protein 19 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 24 mg, Fiber 8 g, Sugar 4 g

CHIPOTLE CHICKEN BOWL



Chipotle Chicken Bowl image

This Chipotle burrito bowl is a copycat of the restaurant version. Flavorful and healthy bowls with homemade cilantro lime rice.

Provided by Sandra Shaffer

Categories     Main Dish - Chicken

Time 55m

Number Of Ingredients 15

2 Tablespoons olive oil
3 boneless skinless chicken breasts, cut in to 1" cubes
1 Tablespoon taco seasoning
1 teaspoon lemon pepper
3 cups cold water
2 Tablespoons olive oil
1 teaspoon salt
1 ½ cups white rice
2 Tablespoons lime juice (about one lime)
1 cup cilantro, chopped
½ cup black beans
½ cup lettuce, shredded
½ cup Pico de Gallo or diced tomatoes
½ cup guacamole
½ cup mozzarella cheese, shredded

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!

Nutrition Facts : Calories 483 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 36 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1313 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

COPYCAT CHIPOTLE CHICKEN BURRITOS RECIPE



Copycat Chipotle Chicken Burritos Recipe image

This Chipotle Chicken Burrito recipe is the perfect grab and go meal! Load with all you favorite toppings and tuck in!

Provided by Becky Hardin

Categories     Main Course

Time 1h

Number Of Ingredients 27

1 1/2 pounds chicken breasts (cut into bite size pieces)
1/2 tablespoon chipotle chili powder (sub regular chili powder)
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
2 tablespoon apple cider vinegar (sub any vinegar)
2 tablespoon olive oil
1 tablespoon olive oil
2 bell peppers (sliced)
1/2 large or 1 small red onion (sliced)
1/4 teaspoon oregano
1/2 teaspoon salt
1 can (14.5 ounces black beans, drained)
1/2 chipotle chili powder (sub regular chili powder)
1/2 teaspoon cumin
Juice of 1/2 lime
1 cup white or brown rice
1 tablespoon olive oil or butter
Juice of 1 lime
1/4 cup chopped cilantro
8 large burrito tortillas
Salsa
Sour cream
Monterrey jack cheese
Guacamole

Steps:

  • Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, and vinegar. Marinate for at least 30 minutes or as long as overnight.
  • Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Saute the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
  • Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
  • Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally. Taste and add salt if needed.
  • Prepare the cilantro lime rice: Prepare the rice according to package directions. Once cooked, stir in the olive oil or butter, lime juice, and cilantro.
  • Assemble the burritos: Place the tortillas between damp paper towels and microwave for 30 seconds to make them soft and pliable. Place each tortilla on large squares of tin foil. Place portions of the chicken, rice, veggies, beans, and any extra fixings in the middle of the tortilla. For each burrito, bring the bottom half of the tortilla up over the pile of fillings and tuck the bottom edge under the pile. Fold each side of the tortilla into the middle and roll up the burrito so it's seam side down and in the middle of the tin foil. Package up the burrito in the tin foil. Enjoy!`

Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 23 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 753 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)



Chicken Burrito Bowl Recipe (Chipotle Copycat) image

This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.

Provided by Becky Hardin

Categories     Main Course

Time 25m

Number Of Ingredients 20

2 chicken breasts
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cumin
1/2 tsp ground chili pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup corn (canned)
1 cup black beans (canned)
1 cup rice (boiled)
2 cups romaine lettuce (chopped)
1 avocado (sliced)
¼ cup sour cream
¼ cup shredded cheddar cheese
1 tbsp cilantro (finely chopped)
½ to mato (chopped)
½ onion (chopped)
2 tbsp white vinegar
Juice of 2 limes
Pinch of salt

Steps:

  • Cut chicken breast in bite size pieces
  • Add chicken breast pieces in a medium sized bowl
  • Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil
  • Heat a non-stick pan on medium heat
  • Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked
  • Set chicken aside
  • Cook rice according to box instructions
  • In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken
  • Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!
  • Finely chop cilantro, tomato and onion. Add in a small bowl
  • Add vinegar, lime juice and salt
  • Mix well until everything is combined

Nutrition Facts : Calories 618 kcal, Carbohydrate 67 g, Protein 37 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 495 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving

CHICKEN CHIPOTLE BURRITO BOWLS



Chicken Chipotle Burrito Bowls image

We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow

Provided by Linajjac

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb skinless chicken breast half, cubed
15 ounces black beans, drained and rinsed
1 cup frozen corn
2 cups canned crushed tomatoes (I used diced mexican tomatoes.)
2 teaspoons finely chopped canned chipotle chiles in adobo
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
4 corn tortillas (cut or torn into bite-sized pieces)
2 cups hot cooked white rice
sour cream
shredded cheddar cheese or monterey jack pepper cheese
fresh cilantro

Steps:

  • Heat oven to 350.
  • Spray a rectangular glass baking dish with nonstick cooking spray.
  • Arrange chicken in an even layer in baking dish.
  • In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
  • Sprinkle with tortilla pieces then bake for 30 minutes.
  • To serve divide rice evenly among four serving bowls and top with chicken mixture.
  • Garnish with sour cream, shredded cheese and cilantro if desired.

Nutrition Facts : Calories 478.7, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 146.4, Carbohydrate 73, Fiber 10.5, Sugar 0.2, Protein 37.1

HEALTHIER "COPYCAT" CHIPOTLE BURRITO BOWL RECIPE



Healthier

These healthy chicken burrito bowls are just 399 calories and super filling!Skip the high calorie Chipotle burrito bowls, and try this healthy Mexican bowl recipe instead.Comes with lots of toppings, and tips on how to make this a meal prep recipe too.

Provided by Lose Weight By Eating

Categories     lunch     Main Course

Time 35m

Number Of Ingredients 20

1 cup uncooked rice
2 cups water
Juice of 1 lime
2 tablespoons chopped cilantro
Olive oil spray
2 boneless skinless chicken breasts (cut into cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen corn
1 15-ounce can of black beans, drained and rinsed
1 cup Homemade Pico De Gallo
1 cup chopped romaine lettuce
1/2 cup shredded Mexican cheese blend (or cheddar)
Sliced Avocado
Homemade Guacamole
Blended Salsa
Chopped Cilantro
Lime Juice
Chopped Jalapeños
Greek Yogurt (in place of sour cream)

Steps:

  • In a small sauce pan, combine the rice and water.
  • Cover and bring to a low boil over medium-high heat, then lower the temperature to low and simmer until all the water has been absorbed.
  • Use a fork to fluff the rice, then add in the lime juice and cilantro.
  • Mix well, and cover while you work on the rest of the recipe.
  • Heat a large skillet over medium heat, and spray with olive oil.
  • Add the chicken, season with salt and pepper and cook for 5 minutes.
  • Add the corn and cook 10 more minutes, until the chicken is cooked through.
  • To 4 bowls (or meal prep containers) add 1/4 of the rice, 1/4 of the chicken and corn, 1/4 of the beans, 1/4 of the pico de Gallo, and 1/4 of the lettuce.
  • Top each bowl with 1/8 cup of cheese and serve with desired additional toppings.

Nutrition Facts : ServingSize 1 bowl, Calories 399 kcal, Carbohydrate 48.3 g, Protein 34.8 g, Fat 7 g, SaturatedFat 2.6 g, Cholesterol 78 mg, Sodium 660 mg, Fiber 3.2 g, Sugar 2.2 g

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Calories 350 per serving


COPYCAT CHIPOTLE CHICKEN BURRITO BOWLS CFC STYLE | CLEAN ...
2020-02-10 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 …
From cleanfoodcrush.com
Category Dinner
Estimated Reading Time 4 mins


CHIPOTLE BURRITO NUTRITION INFORMATION - ALL INFORMATION ...
Chipotle - Burrito calories, carbs & nutrition facts ... best www.myfitnesspal.com. 1 burrito 1,000 Cal 41% 104g Carbs 35% 39g Fat 24% 60g Protein Daily Goals How does this food fit into your daily goals? Calorie Goal 1,000 cal 1,000 / 2,000 cal left Fitness Goals : Heart Healthy Fat 28g 39 / 67 g left Sodium 445g 1,855 / 2,300 g left Cholesterol 105g 195 / 300 g left
From therecipes.info


CHICKEN CHIPOTLE BURRITO BOWLS RECIPES
Recipe For Chipotle Burritos Copycat. 7 hours ago Chipotle CopyCat Chicken Burrito • La Tortilla Factory. 4 hours ago Add the water, oil, cumin, garlic, oregano, vinegar, chipotles and salt in a blender and blend until smooth. Add the chicken in a storage bag or a bowl with a lid and pour the marinade over it. Marinate the chicken overnight or at least an hour.
From tfrecipes.com


EASY CHICKEN BURRITO BOWLS RECIPE - SCOOPSKY
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy. Packed with fresh veggies, rice, and juicy seared chicken, burrito bowls are the most delicious way to fuel your body! Topped off with creamy cilantro ranch, this is the perfect lunch filled with amazing flavor …
From scoopsky.com


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