I love Chipotle’s Chicken Burrito Bowls, but I’m not a fan of paying almost $10 for it when I can make it much cheaper and add more toppings. I also made a batch of my Cantina Style Salsa to go with it.
In a small dish, add the chicken, spices and seasonings. Mix thoroughly and cover, marinating for 1 hour.
Heat a skillet over medium heat and add a drizzle of olive oil. Sear the chicken, cooking until the internal temperature reaches 165°F. Place on a cutting board and tent with foil; resting for 5 minutes before slicing.
Place the lettuce in a large bowl and add the toppings. Drizzle the sour cream over top and serve.
Looking for a side dish? Try one of these recipes!