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Better Than Chipotle DIY Chicken Burrito Bowls

Better Than Chipotle DIY Chicken Burrito Bowls

The ultimate comfort food, the Better Than Chipotle DIY Chicken Burrito Bowls are a delightful blend of flavors and textures. With tender chicken, zesty corn salsa, and perfectly cooked rice, this easy weeknight dinner is a sure hit for your family. Make it tonight for a satisfying meal!
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 cup chunky salsa
  • 1/2 teaspoon chipotle chili powder
  • 2 teaspoons coconut oil
  • 1 cup dry short grain brown rice
  • 2 cups water or vegetarian broth
  • 1 small lime juiced
  • 1 cup organic sweet corn
  • 1 small red onion diced
  • 1/4 cup fresh chopped cilantro
  • 1 small lime juiced
  • salt to taste
  • black pepper to taste
  • 1 15 oz low sodium black beans rinsed and drained
  • 1/2 cup cheddar cheese shreds (dairy free if desired)
  • extra salsa for garnish
  • avocado slices (or guacamole)
  • jalapeños if you like spice
  • cilantro for garnish
  • Greek yogurt for garnish
  • hot sauce for garnish

Equipment

  • Large Pot
  • Cutting Board
  • Slow Cooker
  • Saucepan
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. 1. To start, take your boneless skinless chicken thighs and place them in a slow cooker. Add the chunky salsa and chipotle chili powder. Cover the slow cooker and cook the mixture on low for 6 to 7 hours or on high for 3 to 4 hours. The goal is for the chicken to become fork-tender, so you can easily shred it.
  2. 2. Once the chicken is finished cooking, carefully shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the salsa to keep it moist until you’re ready to serve.
  3. 3. Next, let's prepare the brown rice. In a medium pot, heat 2 teaspoons of coconut oil over medium heat. Add the dry short grain brown rice to the pot and toast it for about 5 minutes. Stir frequently to ensure that all grains are evenly toasted.
  4. 4. After toasting the rice, add in 2 cups of water or vegetarian broth, and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 45 minutes. Keep an eye on it, ensuring it doesn’t boil over.
  5. 5. Once the rice has cooked, remove the pot from the heat and squeeze in the juice of 1 small lime. Cover the pot again and let it sit for an additional 10 minutes. This step allows the rice to finish steaming and absorb the lime flavor.
  6. 6. Now it’s time for the refreshing corn salsa. In a medium bowl, combine 1 cup of organic sweet corn, diced red onion, cilantro, and the juice of another small lime. Season with salt and black pepper to taste. This salsa will add a fresh contrast to the warm ingredients in your bowl.
  7. 7. It’s assembly time! Take your bowls and evenly distribute the brown rice, shredded chicken, rinsed and drained black beans, and the fresh corn salsa. If you’re meal prepping, consider using airtight containers.
  8. 8. For the finishing touch, garnish each bowl with a sprinkle of cheddar cheese, additional cilantro, a drizzle of hot sauce, and some extra salsa if you like. Remember, if you plan to enjoy your meal later, wait to add the avocado until you're ready to eat to keep it fresh.
  9. 9. Finally, take a moment to admire your creation! Enjoy your homemade Better Than Chipotle DIY Chicken Burrito Bowls, knowing that each bite is packed with deliciousness and love.

Notes

  • Oven Method: To bake the chicken in the oven instead of the slow cooker: Place chicken in a 9x9 inch greased baking pan. Cover the top of the chicken with salsa. Bake at 400 degrees F for 20 to 25 minutes, depending on the size/thickness of your chicken.
  • Nutrition Note: Nutrition information does not include garnishes such as avocado or Greek yogurt.