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.
Chicken:
3 large Chicken Thighs
1 Tablespoon Olive Oil
1 teaspoon Ancho Chile Powder
1 teaspoon Chipotle Chile Powder
1 teaspoon Garlic Powder
1 teaspoon Oregano; chopped
Pinch of Cumin
Salt and Pepper to taste
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Bowl:
1 cup Corn Salsa
½ cup Sour Cream
1 cup Guacamole
½ cup Black Beans
½ cup Pico de Gallo
1 cup Mexican Blend Cheese
2 cups Cilantro Lime Rice
4 cups Lettuce
In a small dish, add the chicken, spices and seasonings. Mix thoroughly and cover, marinating for 1 hour.
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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.
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Place the lettuce in a large bowl and add the toppings. Drizzle the sour cream over top and serve.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 