Chipotle Bowl (Restaurant Copycat)

⏱️ 55 minutes (or 2-4 hours with chicken marinating time)👥 4 servings❤️ Taste: 10/10
Chipotle Bowl (Restaurant Copycat)

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Gut Health7/10
Anti-Inflammatory6/10
Blood Sugar Control5/10

Ingredients

  • •- 2 cups long-grain white rice, uncooked
  • •- 3 tablespoons fresh lime juice, divided
  • •- 1/4 cup fresh cilantro, finely chopped, divided
  • •- 1 teaspoon kosher salt for rice
  • •- 1.5 lbs boneless, skinless chicken breasts
  • •- 2 teaspoons ground cumin, divided
  • •- 1.5 teaspoons chili powder
  • •- 1 teaspoon garlic powder
  • •- 1/2 teaspoon dried oregano
  • •- 1/2 teaspoon kosher salt for chicken
  • •- 1/4 teaspoon black pepper
  • •- 3 tablespoons olive oil, divided
  • •- 1 can (15 oz) black beans, drained and rinsed
  • •- 2 cloves garlic, minced
  • •- 1.5 cups corn kernels (fresh or frozen)
  • •- 1 medium red bell pepper, diced
  • •- 1/2 medium red onion, finely diced
  • •- 1 ripe avocado, sliced
  • •- 1/2 cup sour cream
  • •- 1 cup pico de gallo or your preferred salsa
  • •- 1/4 cup cotija cheese, crumbled
  • •- 1 jalapeño, thinly sliced (optional)
  • •- Lime wedges for serving

Instructions

  1. 1Cook 2 cups rice according to package directions until slightly al dente, about 15-18 minutes. Remove from heat and immediately fluff with a fork. Stir in 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and 1 teaspoon kosher salt. Cover and set aside.
  2. 2Combine 1.5 teaspoons cumin, chili powder, garlic powder, oregano, salt for chicken, and black pepper in a small bowl to create the chicken seasoning blend. Pound chicken breasts to even thickness using a meat mallet. Rub the spice mixture generously over all sides of the chicken. Allow to marinate at room temperature for 30 minutes, or refrigerate for 2-4 hours for deeper flavor penetration.
  3. 3Heat 1.5 tablespoons olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering. Add chicken breasts and cook without moving for 6-7 minutes until a golden-brown crust forms with slight char marks. Flip and continue cooking for 6-7 minutes more until internal temperature reaches 165°F. Remove to a cutting board, tent with foil, and rest for 5 minutes before slicing against the grain into strips.
  4. 4Warm remaining 1/2 teaspoon cumin in a small saucepan over medium heat until fragrant, about 30 seconds. Add minced garlic and cook for 30 seconds until aromatic. Pour in black beans and stir to combine. Cook until heated through, about 3-4 minutes. Season with salt to taste.
  5. 5Heat remaining 1.5 tablespoons olive oil in the same skillet used for chicken over high heat. Add corn kernels in a single layer and allow to char without stirring for 2-3 minutes. Toss and continue cooking until lightly charred and caramelized, about 2 more minutes total.
  6. 6Add diced bell pepper and red onion to the corn. Sauté until vegetables are slightly charred and softened but still crisp, about 3-4 minutes.
  7. 7Divide cilantro-lime rice among 4 serving bowls as the base layer. Arrange sliced chicken, seasoned black beans, charred corn mixture, fresh pico de gallo, and avocado slices in separate sections over the rice for authentic presentation. Dollop sour cream on top and sprinkle with crumbled cotija cheese and remaining fresh cilantro. Garnish with jalapeño slices if desired. Serve immediately with lime wedges and remaining lime juice for squeezing.