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DIY Chipotle Burrito Bowl from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 1 vote

DIY Chipotle Burrito Bowl

One of your fav fast casual meals, made from the comfort of your own home!
Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, Mexican, Tex Mex, Southwestern
Servings: 4 people
Author: Gaby Dalkin

Ingredients

For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Rice

  • 1 teaspoon vegetable oil
  • 1 cup white basmati rice
  • 2 cups water
  • 1 lime
  • 2 tablespoons freshly chopped cilantro
  • kosher salt to taste

For the toppings

  • 1 cup pinto beans warmed
  • 1 cup frozen charred corn warmed
  • 1 cup guacamole
  • 1 cup pico de gallo
  • ½ - ¾ cup finely shredded monterey jack cheese

Instructions

For the Chicken

  • Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
  • Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  • Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.

For the Rice

  • In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
  • Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
  • Add in the cilantro and fluff rice with a fork.

To assemble

  • Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.

Notes

This is the perfect party food. Set out everything in order just like you'd see at the restaurant and let everyone create their own dish.

Nutrition

Calories: 719kcal | Carbohydrates: 76g | Protein: 41g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 139mg | Sodium: 728mg | Potassium: 1012mg | Fiber: 11g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 18mg | Calcium: 335mg | Iron: 4mg