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Copycat Chipotle Chicken Burrito Bowl Recipe

Copycat Chipotle Chicken  Rice Bowl
SERVES
4
CHILL TIME
4 Hr
COOK TIME
6 Min

There's something about Chipotle that we all love. That's why we're bringing an easy copycat recipe into the comfort of your own kitchen! This fun, family-style, Tex-Mex meal is a sure way to spice things up for everyone around the dinner table; and since you can make it at home, it's half the price. 

What You'll Need

  • 1 chipotle pepper in adobo sauce, plus 2 tablespoons sauce
  • 3/4 cup vegetable oil
  • 1/2 cup coarsely chopped red onion
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts
  • 4 cups cooked white rice, warmed
  • 2 tablespoons lime juice
  • 1/4 cup cilantro, chopped
  • 2 cups black beans, rinsed and drained
  • 2 cups corn
  • 1 cup salsa
  • 1 cup guacamole

What to Do

  1. To make marinade, in a food processor, blend chipotle pepper and adobo sauce, oil, onion, garlic, oregano, cumin, salt, and black pepper until smooth. Place chicken in a large resealable plastic bag; add marinade, seal bag and rub chicken until evenly coated.
  2. Marinate in refrigerator 4 hours or overnight. When ready to cook; preheat grill to medium-high. Grill chicken 6 to 8 minutes per side or until no longer pink in center. Cut chicken into 1/2-inch chunks. In a medium bowl, combine warm rice, lime juice, and cilantro; mix well. Divide rice mixture evenly into bowls, top with chicken, black beans, corn, salsa, and guacamole.

Just a Suggestion!

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