Copycat Chipotle Chicken Burrito Bowls

These Copycat Chipotle Chicken Burrito Bowls It’s the perfect easy dinner or meal prep option! They’re made with Mexican-spiced cauliflower rice or regular rice and topped with juicy chipotle chicken, chipotle peppers, fajita veggies, and homemade chipotle oil.

This recipe is low carb, grain free, dairy free, Whole30 compliant and the best meal prep!

Easy Chicken Burrito Bowls Recipe

These Chipotle Chicken Burrito Bowls are one of my favorite meals to make when I’m pressed for time. They’re a complete meal in one mouthwatering cauliflower rice bowl!

These burrito bowls start with delicious cauliflower rice topped with homemade gallo sauce, perfectly seasoned grilled chicken, amazing jalapeño grease, and all your favorite side dishes.

Required raw materials

This recipe has a few different ingredients, but don’t get overwhelmed by the ingredient list. Each component comes together with minimal preparation.

• wet wipe: We season the chicken with a deliciously spicy and smoky blend of olive oil, paprika, paprika, paprika, and garlic powder.
• chicken breast: You will need a pound of boneless skinless chicken breasts.
• Gallo Peak: Our homemade fresh pico is made with jalapeños, red onions, tomatoes, cilantro and lime juice.
• vegetable: We’re using a classic fajita vegetable combo of bell peppers and onions.
• Mexican Cauliflower Rice: Homemade Mexican Cauliflower Rice is made with cauliflower rice, onion powder, garlic powder, salt, pepper, tomato paste, cumin, paprika, peppers, and shallots.Feel free to buy a bag of riced cauliflower from the store, or do it yourself.Or, make some classic mexican rice If you don’t want cauliflower rice!
• Jalapeño Crema: The recipe for Chipotle Crema is simple, consisting of mayonnaise, paprika, garlic powder, onion powder, paprika, cumin, salt, pepper, and lime juice.

How to Make Chipotle Chicken Burrito Bowls

These Chicken Burrito Bowls are an easy recipe for a quick dinner, but they’re also easy to make ahead for meal prep! Here’s a quick summary of the recipe:

• To cook the chicken: Pat the chicken dry, then season with salt and pepper. Put it in a bowl with all wet rub ingredients and mix until fully coated. Grill 5-6 minutes per side or until cooked through.
• To make cauliflower rice or regular rice: Heat the olive oil in a frying pan, then add the cauliflower rice and spices. Saute until the cauliflower is cooked, remove from heat, and set aside. Want to make plain Mexican rice?follow me production guide!
• Fried vegetables: In another skillet, heat the olive oil, then add the peppers and onions. Saute until caramelized and softened.
• Make the dressing: In a bowl, combine all gallo sauce ingredients together. In another bowl, whisk together all jalapeño ingredients.
• Assembly and service: Start with a scoop of prepared rice in a bowl, then top with grilled chicken, veggies, black beans, pico, scallions, and jalapeño grease.

Are Burrito Bowls Really Healthy?

Yes! Especially if you make it at home.

Burrito bowls are a great way to satisfy all food groups (carbs, healthy fats, veggies, and protein). Plus, they’re packed with flavor thanks to spices and seasonings. They are the perfect well rounded and delicious meal.

Variety

• Use another type of meat. You can swap out the chicken for turkey, or try your burrito bowl barbecue instead.
• Make it vegetarian. Feel free to make vegan burrito bowls by simply omitting the chicken. Plus, adding black or pinto beans is a great vegan protein option.
• Add other toppings. Fill your burrito bowl with any of your favorite toppings. Try beans, cheese, sour cream, Enchiladasavocado, you name it.
• Use rice. Feel free to swap out the cauliflower rice for regular homemade rice mexican rice.

Edible advice

The Chicken Burrito Bowl is a complete meal in itself, so you definitely don’t need to pair it with anything. However, you can definitely enjoy them with any of your favorite side dishes! Here are some ideas:

how to store

Fully Assembled Chipotle Chicken Burrito Bowls Can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat on low on the stove or in the microwave until heated through.

If you are storing the burrito bowl components separately, the instructions will be different:

• chicken: Chicken can be stored in an airtight container in the refrigerator for 3-4 days and in the freezer for 2-3 months. If frozen, thaw in the refrigerator before reheating.
• Gallo Peak: Homemade pico de gallo can be stored in an airtight container in the refrigerator for up to 3 days.
• Peppers and Onions: Store leftover cooked vegetables in the refrigerator for 3-5 days.
• Cauliflower Fried Rice: Leftover cooked cauliflower rice can be kept in the refrigerator for up to 4 days.
• Jalapeño Crema: Jalapeno grease can be stored in a jar or airtight container in the refrigerator for up to a week.

More Meal Prep Bowls You’ll Love

Watch the video here:

wet wipe:

• 2 tablespoon Extra virgin olive oil
• 1 teaspoon paprika
• 1/4 teaspoon chili
• 1 teaspoon chili
• 1 teaspoon garlic powder
• 1 pound Boneless Skinless Chicken Breasts

Pico de Gallo:

• 1 chili diced
• 1 Shallot diced
• 3 ripe tomatoes diced
• 2 tablespoon coriander roughly chopped
• 1 lime Juiced

Sauteed Peppers and Onions:

• oil of choice
• 1 Bell Pepper slice
• 1 onion slice

Mexican Cauliflower Rice:

• 1 12- ounce Bag Cauliflower Rice or a head of cauliflower
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder more flavors
• 1/2 teaspoon sea ​​salt more flavors
• 1/2 teaspoon Black pepper more flavors
• 1 tablespoon ketchup
• 1/2 teaspoon Cumin
• 1 teaspoon chili
• 1/4 teaspoon paprika
• Chives sliced ​​garnish

Jalapeño Crema:

• 1/3 cup mayonnaise
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili
• 1/4 teaspoon cumin powder
• 1/2 teaspoon sea ​​salt
• 1/2 teaspoon black pepper
• 1 squeezed lime more flavors

• 1. Pat the chicken dry and season well with salt and pepper. Place chicken in a bowl and add remaining wet rub ingredients. Stir until the chicken is well coated with the spices.

• 2. Grill the chicken for about 5-6 minutes per side, or until the chicken is opaque and cooked through. If using a grill pan, cover the pan during cooking to ensure the chicken is cooked through.

• 3. While the chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add the cauliflower rice and remaining ingredients and fry for 5-8 minutes until the cauliflower is cooked. Turn off heat and set aside. Taste and adjust seasoning as needed.

• 4. After the chicken is cooked, let it cool down, cut into cubes, and set aside.

• 5. In another medium skillet, heat 1 tablespoon extra virgin olive oil. Add chopped onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Turn off heat and set aside.

• 6. Place pico de gallo ingredients in a medium mixing bowl and mix until well combined. Set aside until ready to serve. 7. Place the jalapeño grease ingredients in a small mixing bowl and stir until well combined. 8. Assemble bowls: Place cauliflower rice on bottom and top with grilled chicken, sautéed onions and peppers, black beans (if using), pico de gallo, green onions, and a dash of jalapeño sauce.

This is a great meal prep item! Prepare all the ingredients the day before, then simply assemble the bowl and serve! Just omit the beans and cheese and get Whole30!

Serve: 4GCalories: Chapter 437kcalcarbohydrate: 23.3Gprotein: 37.8Gfat: 22.7GSaturated fat: 4.4Gcholesterol: 106mgsodium: Chapter 532mgfiber: 6.5Gsugar: 10.7G