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Copycat Chipotle Chicken Bowl Recipe Easy Homemade Flavor-Packed Meal

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A quick and easy copycat recipe for a smoky, spicy, and tangy chicken bowl inspired by Chipotle, featuring juicy marinated chicken thighs served over cilantro-lime rice with fresh toppings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced chipotle in adobo sauce (optional)
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 1 cup black beans, rinsed and drained
  • 1 cup fresh corn kernels (can use frozen, thawed)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup fresh diced tomatoes or pico de gallo
  • 1/4 cup chopped red onion
  • 1 medium avocado, sliced or guacamole
  • Sour cream or plain Greek yogurt (optional)
  • Fresh lime wedges for serving

Instructions

  1. In a large bowl, combine chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, olive oil, lime juice, and minced chipotle in adobo if using. Whisk until well blended.
  2. Add the chicken thighs and toss to coat completely. Cover and let rest for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  3. Rinse the rice under cold water until water runs clear.
  4. In a medium saucepan, bring chicken broth to a boil. Add rice and a pinch of salt, stir once, reduce heat to low, cover, and simmer gently for 18 minutes.
  5. Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and stir in chopped cilantro and lime juice.
  6. While rice cooks, rinse and drain black beans, warm corn if desired, chop tomatoes, onion, and avocado. Set aside.
  7. Heat a heavy skillet over medium-high heat until hot. Add marinated chicken thighs in a single layer (cook in batches if needed).
  8. Cook without moving for 5-6 minutes to develop a sear and charred spots. Flip and cook another 5-6 minutes until internal temperature reaches 165°F (74°C).
  9. Remove chicken and let rest for 5 minutes before slicing.
  10. Assemble bowl by layering cilantro-lime rice, sliced chicken, black beans, corn, tomatoes, onions, cheese, avocado slices, and a dollop of sour cream or Greek yogurt.
  11. Squeeze fresh lime juice over the top before serving.

Notes

Marinate chicken for at least 20 minutes or up to 2 hours for more flavor. Use a hot, dry pan and avoid overcrowding to get a good sear. Let chicken rest after cooking to keep it juicy. Fluff rice gently with a fork. Adjust chipotle powder and adobo for desired spice level. For gluten-free, check spice and broth labels. For dairy-free, substitute sour cream with coconut yogurt.

Nutrition

Keywords: chipotle chicken bowl, copycat chipotle recipe, smoky chicken bowl, easy chicken dinner, cilantro lime rice, meal prep chicken bowl

Find it online: https://magnetmeal.com/copycat-chipotle-chicken-bowl-recipe-easy-homemade-flavor-packed-meal/