Copycat Chipotle Chicken Burrito Bowl – Ash's In The Kitchen

I love Chipotle’s Chicken Burrito Bowls, but I’m not a fan of paying almost $10 for it when I can make it much cheaper and add more toppings. I also made a batch of my Cantina Style Salsa to go with it.

Chicken:

3 large Chicken Thighs

1 Tablespoon Olive Oil

1 teaspoon Ancho Chile Powder

1 teaspoon Chipotle Chile Powder

1 teaspoon Garlic Powder

1 teaspoon Oregano; chopped

Pinch of Cumin

Salt and Pepper to taste

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Bowl:

1 cup Corn Salsa

½ cup Sour Cream

1 cup Guacamole

½ cup Black Beans

½ cup Pico de Gallo

1 cup Mexican Blend Cheese

2 cups Cilantro Lime Rice

4 cups Lettuce

In a small dish, add the chicken, spices and seasonings. Mix thoroughly and cover, marinating for 1 hour.

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Heat a skillet over medium heat and add a drizzle of olive oil. Sear the chicken, cooking until the internal temperature reaches 165°F. Place on a cutting board and tent with foil; resting for 5 minutes before slicing.

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Place the lettuce in a large bowl and add the toppings. Drizzle the sour cream over top and serve.

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Enjoy!

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Looking for a side dish? Try one of these recipes!

Restaurant Style Cantina Salsa Rice Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers

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