Copycat Chipotle Chicken Burrito Bowls
These Chipotle chicken burrito bowl’s are healthy, filling and DELISH!
The chicken is the BIG winner here; marinated for 3 hours in an incredible combo of spices and peppers. In the past when making similar bowls, I would use the Tyson Blackened chicken that is frozen and air fry it. Don’t get me wrong, it is delicious but WOW after making this chicken I will never be using the other unless I am in a hurry.
Copycat Chipotle Chicken Burrito Bowls
I love making burrito bowls! They are easy, delicious and good for you!Why bother going out to fast food restaurants when you can make exactly the same thing at home but better and better for you?! Ok ok…I know that sometimes you really do not have the time to make something at home without starving and not eating at all. Chipotle is one of the better options out there and you can pick and choose what you want!
Equipment
- 1 Air Fryer
- 2 Large Ziploc Bags
- 1 Blender
- 1 Rice/Pressure Cooker
- 2 Large Bowls
- 4 Glass Lunch Containers
- 4 Condiment Containers
Ingredients
- 1-1/2 lbs Chicken Breast
- 4 cups Jasmine Rice
- 1-1/2 cups Black Beans (I uses Bushs's Canned)
- 1-1/2 cups Roasted Corn (I use Del Monte Canned)
- 8 tbsp Pico de gallo (tomatoes/onions/jalapeños/cilantro/lime juice)
- 1 Lime (cut into 4 wedges)
Chipotle Chicken Marinade
- 7 oz Chipotle Peppers in Adbobo Sauce
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Black Pepper
- 1/2 tsp Himalayan Pink Salt (any kind will do)
- 3 tsp Minced Garlic
- 1/4 cup Lime Juice
- 1/4 cup Diced Red Onion
Avocado Crema (optional)
- 3 tbsp Wholly Guacamole
- 4 tbsp Light Sour Cream
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 2 tsp Lime Juice
Instructions
- Blend your marinade ingredients until smooth
- Place your chicken breasts into two separate ziploc bags and pour marinade into each evenly and seal
- Massage the marinade around your chicken so completely covered
- Refrigerate for at least 3 hours
- Once your chicken has been marinating for 3 hours, take out and start cutting into bite size pieces and place into a bowl
- Start your rice cooker (time it so when your chicken is done your rice will also be done or close
- Set your air fryer to 400
- Air fry your chicken in two batches for 15 minutes each. Make sure your move your pieces around half way through. Put your cooked chicken into a clean bowl
- While your chicken and rice is cooking, drain and rinse your beans and set aside
- Drain your corn if using canned and set aside
- Dice up your pico de gallo if making from scratch and set aside
- Whisk your avocado crema ingredients and set into the fridge
- Once your goodies are all cooked, assemble your lunch prep bowls and add your lime wedge
- Spoon out your crema into the condiment containers
Notes
Total of 8 Weight Watchers points!
Avocado Crema is 2 Weight Watchers points – this is optional but SO good!
When reheating at work, take your lime wedge out and set aside. Heat your bowl for 2 minutes, stir all together and heat for another 1 minute. Squeeze your lime wedge and mix in your crema. ENJOY!
Nutrition
Calories: 365kcalCarbohydrates: 65gProtein: 17gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 34mgSodium: 1747mgPotassium: 548mgFiber: 10gSugar: 8gVitamin A: 391IUVitamin C: 16mgCalcium: 78mgIron: 3mg
Tried this recipe?Let us know how it was!
Did you mean 1 cup rice?
Hello! It makes 4 servings at 1 cup per serving.