Copycat Chipotle Bowls
skip the restaurant and make these! tender and flavorful
Equipment
Ingredients
Marinade/Chicken
- 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
Rice
- 1 cup extra long grain rice dry
- 1 cup water
- ¼ cup diced cilantro packed
- ⅛ cup lime juice
- 1 teaspoon salt
Fajita Veggies
- ½ red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Corn Salsa
- ½ cup sweet corn kernels
- ¼ cup diced red onion
- ⅛ cup diced cilantro packed
Toppings
- ½ cup shredded lite mexican cheese Trader's
- ½ cup plain, nonfat greek yogurt
- salsa
- shredded lettuce
Instructions
Marinade
- 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.
Rice
- 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.
Fajita Veggies
- 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.
Chicken
- 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.
Corn Salsa
- Combine corn, diced onion and cilantro in a small dish.
Toppings/Bowl
- 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.
💚: 9
💙: 7
💜: 3
✔️: 335 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!