Copycat Chipotle Chicken Burrito Bowl

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
  • Bowl:
    • 1 cup Corn Salsa
    • 1/2 cup Sour Cream
    • 1 cup Guacamole
    • 1/2 cup Black Beans
    • 1/2 cup Pico de Gallo
    • 1 cup Mexican Blend Cheese
    • 2 cups Cilantro Lime Rice
    • 4 cups Lettuce

  1. In a small dish, add the chicken, spices and seasonings. Mix thoroughly and cover, marinating for 1 hour.
  2. 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.
  3. Place the lettuce in a large bowl and add the toppings. Drizzle the sour cream over top and serve.
  4. Enjoy!

Looking for a side dish? Try one of these recipes!

Copycat Mexican Restaurant Refried Beans Recipe by Ash's In The Kitchen
Cantina Style Mexican Salsa Rice Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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