I have been absolutely obsessed with Chipotle this past week (I have been there 4 times in 7 days whoops) so I decided I would meal prep some COPYCAT CHIPOTLE BOWLS for the week and wow are these amazing. The chicken is so juicy and tender and the flavors all just combine for the perfect meal.
Also try out my copycat chipotle carnitas, made in the slow cooker.
It smelled SO good that the assistant, for the first time EVER, ate our food while we were not looking!!! If anyone needs a malshi, let me know. Just kidding!! She is my baby!
Let's stop to admire this beauty!!!
My husband wanted to meal prep with me this week so I made 8 servings of this. It was super easy and did not really require any excess work to double the amount I would normally make.
I made this on TikTok too where you can watch along as I make it, step by step
Here is What You Need:
We made the rice in the Instapot, an easy route but not completely necessary. You can grab an Instapot here and the non-stick bowl insert here. Rice comes out so perfect in an Instapot and I highly recommend.
Other than that, if you choose that route, you will just need a large pan to cook everything in.
The ingredients seem like a lot, but it is a lot of food with a lot of different variety. You can, of course, choose whatever toppings you like, I will just be showing you what I did. I will break out all the point values below as well.
- Red wine vinegar
- Lime Juice
- Red bell pepper
- Green bell pepper
- Red onion
- Chicken breast
- Plain, nonfat greek yogurt
- Lite shredded mexican cheese
- Corn kernels
- Shredded lettuce
And then for the seasonings you will need:
- Garlic powder
- Black pepper
- Ground chipotle powder
- Chili powder
- Black pepper
I promise, it really is not that complicated and was actually super fun to make. Even my husband said he really enjoyed making this dish!
Here is What You Do:
You will need to start marinating the chicken ahead of time. Try to marinate the chicken for at least an hour or all day. I know it gets tricking with counting marinades, but I just counted the chicken as an extra point per bowl because this was a very high point marinade. But you do you!! Whatever works for you.
We combined all the ingredients for the marinade in a small Tupperware because I made three times the amount needed so my husband can use it as a 'dressing' on his bowl during the week. I am not interested in doing that and this recipe will only include the amount we actually used (the third) for this dish.
- Red wine vinegar
- Garlic powder
- Black pepper
- Ground chipotle
- Chili powder
It would be way easier just to make the marinade in the baggie, but if you want extras, do this. It was not too spicy, kind of sweet and sour. The sweet honey hit you first and then the spice got you later. Super good though!
Take the chicken breasts and stab them a few times, carefully, with a fork or knife. This will allow the marinade to penetrate the chicken so it comes out very flavorful and juicy. Place the marinade and chicken in a baggie and store in the fridge for at least an hour, or all day.
Once you are ready to cook, we will begin on everything else! Starting with the rice.
To the Instapot, add the rice and water. I use this non-stick bowl insert so my food does not stick to the bottom. The 'rule' is a 1:1 ratio of rice and water.
If you do not have an Instapot, or do not want to use it, you can follow my stovetop rice recipe.
I use the 8-quart, 7-in-1 Instapot to make my meals. I absolutely love it! You can order one here.
Set the Instapot to the pressure cook setting, on high, and pressure cook for 5 minutes. Once done, let set for 5-6 minutes before depressurizing.
Then, add in as much cilantro, lime juice and salt as you prefer and give it all a really good stir. Set that aside until everything else is ready.
The rice was 4 points per serving, I am on blue. It would be the same points on green and purple. If you used brown rice, the points would be zero on purple.
I also HIGHLY recommend that you add some cooked riced cauliflower into the rice after you make it. You seriously cannot notice the cauliflower and it just adds more filling/veggies into this dish. I wish I had some but I couldn’t find any.
Next we will work on the fajita veggies.
Slice up the peppers and onion, we only used about a half of an onion, we have large onions here! You can make the strips as thick or thin as you desire, this is what we did.
Heat some oil over medium/high heat then add in the veggies. Sprinkle with salt and black pepper to taste. Saute until your desired wellness, this is what we like.
I used 1 tablespoon of oil to cook the veggies, this is 4 points, split over 8 bowls. Set those aside and we will begin on the chicken.
Start by carefully cleaning off the seasonings from the pan, or grab a new one. If you leave all the seasonings from the veggies on the pan, they will just immediately burn and cause a burn tasting chicken.
Heat the pan back up over medium to medium/high heat. Grab your marinated chicken from the fridge. Shaking off any excess liquid, add the chicken to the heated pan. Saute the chicken on the pan, flipping every few minutes. You want a nice crisp to the exterior of the chicken.
Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
Once the chicken is fully cooked, and has a nice crispy coating, it will look something like this. That is when we will begin slicing it. Grab my knife set here!
Cut the chicken into bite-sized pieces, about one inch by one inch. Something like this.
As I mentioned, it gets tricking with counting marinades, but I just counted the chicken as an extra point because this was a very high point marinade. But you do you!! Whatever works for you.Set the chicken aside and we will prepare our toppings.
I love corn salsa on my bowls so I combined sweet kernels with some diced red onion and cilantro.
Instead of the typical sour cream, I am using plain, non-fat greek yogurt.
I used green mountain gringo medium salsa. I have been obsessed with both their medium and mild salsas.
I used Trader Joe's lite shredded Mexican blend.
And finally, some shredded iceberg lettuce.
All together, the toppings were one point, per bowl.
Setting Up The Bowls:
My husband wanted to create his chipotle bowl everyday, so I put half of everything in a Tupperware for him to do that. I divided my half into four equal servings, leaving out the lettuce and yogurt. I did not want that heated up or getting soggy.
Evenly divide the rice, veggies and chicken into eight bowls. It will be about ½ cup of rice and ¼ cup of chicken. Top with a tablespoon of corn salsa, a tablespoon of yogurt, a tablespoon of shredded cheese, along with salsa and shredded lettuce.
Then we were ready for a week of homemade chipotle bowls!!!
Copycat Chipotle Bowls
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- ¼ cup olive oil
- ⅓ teaspoon garlic powder
- ⅓ teaspoon oregano
- ⅙ teaspoon black pepper
- ⅙ tablespoon ground chipotle
- ⅙ teaspoon chili powder
- 2 pounds boneless, skinless, chicken breast
- 1 cup extra long grain rice dry
- 1 cup water
- ¼ cup diced cilantro packed
- ⅛ cup lime juice
- 1 teaspoon salt
- ½ red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sweet corn kernels
- ¼ cup diced red onion
- ⅛ cup diced cilantro packed
- ½ cup shredded lite mexican cheese Trader's
- ½ cup plain, nonfat greek yogurt
- shredded lettuce
- Stab the chicken, carefully, with a fork or knife to allow the marinade to penetrate the chicken. This will create a juicy and flavorful dish. Combine all the ingredients for the marinade, including the chicken, in a large baggie. Store in the fridge for at least an hour, or all day.
- Combine the rice and water in the pressure cooker. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
- Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.
- Add the diced cilantro, lime juice and salt then stir everything together. Set aside in a clean bowl.
- Slice peppers and onion up into thin strips.
- Heat oil in a large pan over medium/high heat. Once heated, add in the sliced veggies and sprinkle with the salt and pepper. Saute until desired wellness.
- Set veggies aside on a clean plate then carefully whipe down the pan.
- Heat the pan back up over medium to medium/high heat.
- Shaking off any excess liquid, add the chicken to the heated pan. Saute the chicken on the pan, flipping every few minutes.
- Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
- Cut the chicken into bite-sized pieces, about one inch by one inch then set aside.
- Combine corn, diced onion and cilantro in a small dish.
- Evenly divide the rice, veggies and chicken into eight bowls. It will be about ½ cup of rice and ¼ cup of chicken.
- Top with a tablespoon of corn salsa, a tablespoon of yogurt, a tablespoon of shredded cheese, along with salsa and shredded lettuce.