Vegan

Chipotle chicken bowl

A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. 2,000 calories a day is used for general chipotle chicken bowl advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Marinate the chicken ahead of time and grill it up right before you’re ready to serve the burrito bowls. Just like at Chipotle, what goes inside the burrito bowl is totally up to you. While there are a variety of suggested toppings that make the burrito bowl great, the idea behind this customizable recipe is that you can add whatever you like. Tuck the chicken inside a burrito if you like. In a blender or food processor, combine all of the marinade ingredients until completely 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, or the internal temperature reaches 165 F. 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 the beans, cheese, salsa, sour cream, guacamole, and lettuce.

When fluffing the rice, add a squeeze of lime juice and some chopped cilantro. Or make cilantro-lime cauliflower rice for a healthier base. Top your burrito bowl with diced tomatoes, onions, or scallions, sliced sweet peppers, fresh corn, or chopped cilantro. I don’t like this at all. Why do I have to complete a CAPTCHA? Completing the CAPTCHA proves you are a human and gives you temporary access to the web property.

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