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DIY Chipotle Burrito Bowl

One of your fav fast casual meals, made from the comfort of your own home!

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 719 kcal
Course: Main Course
Cuisine: American , Mexican , Tex-Mex

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. Add in the cilantro and fluff rice with a fork.
To assemble
  1. 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 Information

Calories 719kcal (36%) Carbohydrates 76g (25%) Protein 41g (82%) Fat 30g (46%) Saturated Fat 10g (50%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.05g Cholesterol 139mg (46%) Sodium 728mg (30%) Potassium 1012mg (29%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 692IU (14%) Vitamin C 18mg (20%) Calcium 335mg (34%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 719

% Daily Value*

Calories 719kcal 36%
Carbohydrates 76g 25%
Protein 41g 82%
Fat 30g 46%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.05g 3%
Cholesterol 139mg 46%
Sodium 728mg 30%
Potassium 1012mg 22%
Fiber 11g 44%
Sugar 7g 14%
Vitamin A 692IU 14%
Vitamin C 18mg 20%
Calcium 335mg 34%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.