Healthy Chipotle Chicken Bowls

as a former Chipotle employee, you're very welcome 😉

I love making Chipotle bowls at home for my family and I’m pretty sure they love it more than I do! It’s healthier, protein packed, flavorful, and perfect for leftovers!

This recipe about serves 6 !

If you want a smaller serving size just cut the measurements in half

Here’s how to make a Chipotle chicken bowls at home but healthier!

ADOBO CHICKEN

about 4 pounds of skinless boneless chicken thighs

1/3 cup adobo sauce

1 tsp oregano

1 tsp cumin

pepper

2 tsp garlic

1 tsp onion powder

1 tsp paprika

1 tsp salt

2 tbsp avocado oil

Instructions:

Marinate the chicken at least an hour before cooking. First wash your chicken thighs then in a large bowl, add chicken thighs, seasonings, adobo sauce, and avocado oil. Mix together and place in the fridge to marinate.

Add a little bit of avocado oil to a large skillet over medium-high heat. Cook chicken thighs for 6-8 minutes on each side. Once chicken is cooked, let it rest for 5-10 minutes then chop into pieces and set aside.

FAJITA VEGGIES:

red, orange, and green bell pepper

one yellow onion

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

pinch of Salt

pepper

Instructions:

Slice bell peppers and onions. Add one tbsp of avocado oil to a large skillet. Add fajita veggies and cover with a lid to let steam for 2 minutes and then add seasonings and mix. Let fajitas cook until bell peppers become fork tender and onions begin to caramelize.

CILANTRO LIME RICE:

2 cups jasmine rice or basmati rice ( whichever you prefer )

2 cups chicken bone broth

1/2 cup water

one dried bay leaf

1/3 cup cilantro

juice of one lime or to taste

pinch of salt to taste

Instructions:

Rinse rice with water. In a medium sized pot add olive oil over low-medium heat. Add rice and consistently stir rice so it doesn’t stick. Pour chicken bone broth and water to pot and stir. Add dried bay leaf. Cover with a lid and bring to a simmer and then reduce heat. Once rice is cooked, leave the lid on for at least 10 minutes before fluffing with a fork. Add cilantro, lime juice, and salt to taste.

GUACAMOLE:

5 avocados

1/4 cup cilantro

juice of one lime or to taste

1/4 cup jalapeño

1/3 cup red onion

pinch of salt to taste

Instructions:

In a large mixing bowl, scoop avocados. Pour lime juice and a pinch of salt. Mash avocados to your desired consistency. Add jalapeños, red onion, cilantro, lime juice, and salt to taste.

CORN SALSA:

2 1/2 cups of corn ( I used frozen and let it defrost )

1/4 cup cilantro

juice of one lime or to taste

1/3 cup red onion

1/4 cup jalapeño

Pinch of salt to taste

Instructions:

In a mixing bowl, add corn, jalapeños, cilantro, red onion, lime juice, and salt to taste. Mix together.

BLACK BEANS:

two cans of black beans

Instructions:

Add two cans of black beans to a small sized pot and cover with a lid. Bring to a simmer and then reduce heat.

TOPPINGS:

I used a grass fed cheddar cheese but you can use any kind of cheese you prefer!

You can also top your bowl with any kind of salsa, sour cream, romaine lettuce, tortilla chips, etc.

I hope you enjoy all the recipes I have shared with you! I guess the Chipotle trauma was worth it… jk…

Feel free to share with me any thoughts or questions you may have about this recipe. Also any photos or videos of your recreations! I love to see them all.

CHEERS