Chipotle Burrito Bowl

Fajita Chicken Burrito Bowl

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People love Chipotle.

As far as fast food goes, Chipotle is one of the healthier options out there – or at least it can be, depending on what you order. The quality of their food is pretty consistent. Their service can be great, but it’s not as consistent as the food.

I’m kinda picky, especially when it comes to food (what a shock, the guy with the food blog has high food standards). When it comes to Mexican food, I’m usually all about burritos. But after one too many soggy burritos, bursting at the seams, I decided that the bowl was the safer choice when ordering at Chipotle.

As someone who enjoys cooking at home and is frugal by nature, ordering a bowl at Chipotle gives me a bit of heartburn. Not from the food itself, but from the fact that it’s simple ingredients thrown into a bowl for $9.00.

So today, we’re recreating the Chipotle bowl at home with all the ingredients you love at a fraction of the price.

Now, I make my bowls with chicken but you can easily substitute carnitas, barbacoa, steak, shrimp, or whatever protein you’d like. Don’t like an ingredient I include? Leave it out! Do you prefer burritos? Roll it in a tortilla. Maybe a salad is more your style? Throw some greens underneath. This recipe is a starting place, go ahead and experiment, make it your own!

Fajita Chicken Burrito Bowl
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Fajita Chicken Burrito Bowl

Recipe by Taylor AbbottCourse: Copy Cats, Dinner, Lunch, RecipesCuisine: Mexican
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Easily customizable and delicious, make it your own!

Ingredients

  • Fajita Chicken

  • 4-6 boneless, skinless chicken thighs, cut into 1 inch cubes

  • 2 tbsp oil (olive or canola)

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp oregano

  • 2 cloves garlic, minced

  • 2 tbsp fresh lime juice

  • Kosher salt and pepper, to taste

  • Fajita Veggies

  • 1 tbsp oil (olive or canola)

  • 1 medium onion (yellow), thinly sliced

  • 1 red bell pepper, thinly sliced

  • Kosher salt and pepper, to taste

  • Cilantro Lime Rice

  • 1 cup short grain rice (white or brown)

  • 1 tbsp fresh lime juice

  • 2 tbsp cilantro, finely chopped

  • Kosher salt, to taste

  • Pico de Gallo

  • 1 small onion or 1/2 medium onion (yellow, white, or red), diced

  • 4-6 tomatoes (Roma, hothouse, or on-the-vine), diced

  • 1 jalapeño, diced

  • 1 tbsp fresh lime juice

  • 1/2 bunch of cilantro, finely chopped

  • Kosher salt, to taste

  • Guacamole

  • 2 avocados, mashed

  • 1/2 cup prepared pico de gallo

  • Lime Crema

  • 1/2 cup sour cream

  • 2 tbsp fresh lime juice

  • 1 clove garlic, minced

  • 1 tsp cumin

  • 1 tbsp cilantro, finely chopped (optional)

  • Seasoned Black Beans

  • 1 can black beans

  • 2 tsp oil (olive or canola)

  • 1/2 medium onion (yellow), diced

  • 2 cloves garlic, minced

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 tbsp fresh lime juice

  • 1 tbsp cilantro, finely chopped (optional)

Directions

  • Start by making the rice. Use a rice cooker, pressure cooker, or stovetop to cook rice (see how to cook rice) for more info. Once cooked, fluff, and mix in lime juice, cilantro, and salt.
  • While rice is cooking, prep the fajita veggies, then the chicken thighs. Thinly slice the onion and bell pepper, place in a bowl, then cut the chicken into bite sized pieces (you may also leave thighs whole and slice after cooking if you prefer), and marinade the chicken in a second bowl with oil, lime juice, cumin, chili powder, oregano, garlic, salt, and pepper. Let sit for at least 10-15 minutes.
  • To make pico de gallo, chop tomatoes, onion, jalapeños (with or without seeds, depending on your heat tolerance), and cilantro. Combine in a bowl with lime juice and salt, to taste. Can be made ahead and left overs can be saved up to 5 days.
  • For the guacamole, cut and de-pit 2 avocados, mash, and add pico de gallo to taste. To save left overs, add a thin layer of lime juice on top of guacamole, cover with plastic wrap, making contact with the guacamole, then cover in an airtight container.
  • Prepare the beans by heating a pot or dutch oven over medium-high heat. When hot, add the oil and cook until shimmering. Add onion and saute for about 5 minutes, until soft and starting to brown. Add garlic and cook for about 1 minute. Add can of black beans (including liquid) and seasonings, stir to combine, and bring to a simmer. You are only heating up the beans so cook until liquid is at your desired consistency. Remove from heat, add lime juice and garnish with cilantro.
  • Heat a 12-inch cast iron skillet or dutch oven over medium-high heat. When hot, add the oil and cook until shimmering. Begin with the chicken, cooking until the marinade and moisture from the chicken have evaporated and the chicken is browned, about 8 minutes. Remove from pan and reserve in a bowl.
  • In the same pan, add the remaining oil for the fajita veggies and add the thinly sliced onion and bell pepper. Season with salt and pepper and saute until slightly charred and softened, about 7 minutes. Remove from heat.
  • To prepare the lime crema, combine ingredients in a bowl and stir. The crema should be somewhat thin, but creamy.
  • Build your bowl! Start with rice on the bottom, then add components as you prefer. This is your creation! Combine ingredients in a tortilla for tacos or burritos, or place on top of lettuce for a salad. Garnish with cilantro and enjoy.