Dinner · 30 min · mexican

Copycat Chicken Burrito Bowl (Chipotle’s style)

Weeknight-friendly Mexican cooking: Copycat Chicken Burrito Bowl (Chipotle’s style) comes together in 30 minutes with chicken thighs (boneless, skinless), adobo sauce, and not much else. At 450 calories and 46g protein per serving, it fits easily into a high-protein day. Naturally high-protein and gluten-free, it scales cleanly if you are cooking for more than one.

Ingredients

• 10 oz Chicken thighs (boneless, skinless)
• 2 tbsp Adobo sauce
• 2 tbsp Lime juice
• 1 cup Brown rice
• 1/2 cup Black beans
• 1 cup Fajita peppers
• 1 cup Fajita onions
• 1/2 cup Fresh tomato salsa
• 2 tbsp Shredded light Monterey jack
• 1/4 cup Plain Greek yogurt
• 2 cups Romaine lettuce
• 1/4 cup Cilantro
• 1 tsp Cumin

Steps

1. Marinate the chicken in adobo sauce, lime juice, cumin, and salt 20 minutes — the char is where the Chipotle flavor actually lives.
2. Sear in a screaming-hot skillet 5 minutes per side until blackened at the edges and 165°F inside; chop while still warm.
3. Cook the rice with a splash of lime and chopped cilantro folded in at the end — cilantro-lime rice is not optional.
4. Char the peppers and onions in the same skillet, undisturbed, until the edges blister.
5. Warm the beans with a spoonful of salsa so they taste seasoned, not canned.
6. Build in the bowl-line order: rice, beans, chicken, fajitas, salsa, cheese, a dollop of yogurt, and a handful of lettuce.

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