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Copycat Chipotle Chicken Burrito Bowl Recipe

This healthy chicken bowl recipe is freezer-friendly, perfect for meal prep, and packs 48 grams of protein per serving!
Course Main Course, Salad
Cuisine Mexican
Keyword Burrito Bowl Meal Prep, Burrito Bowl Recipe, Burrito Bowls, Chicken Burrito Bowl Recipe, Chipotle Bowl Recipe, Chipotle Burrito Bowl, Chipotle Chicken Bowl, Chipotle Chicken Burrito Bowl, Copycat Chipotle Burrito Bowl, Copycat Chipotle Chicken Bowl, Healthy Burrito Bowl, Homemade Chicken Bowl Recipe, Homemade Chipotle Bowl
Prep Time 35 minutes
Cook Time 35 minutes
Other Time: 30 minutes
Servings 5 servings
Calories 797kcal
Author Faith Gorsky

Ingredients

Chipotle Chicken:

Cilantro Lime Quinoa:

Fajita Vegetables:

  • 1/2 tablespoon extra-virgin olive oil
  • 1 red bell pepper de-seeded and thinly sliced
  • 1 green bell pepper de-seeded and thinly sliced
  • 1 medium yellow onion halved and thinly sliced
  • 1 clove garlic crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Honey Chipotle Dressing:

Fresh Salsa:

  • 1 cup cherry tomatoes rinsed and halved
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon fresh lime juice
  • 1 pinch salt

Cottage Cheese Queso:

Other:

  • 15 ounce can black beans rinsed and drained
  • 1 head Romaine lettuce rinsed, patted dry, and chopped (or green leaf lettuce)
  • 1/2 cup chopped fresh cilantro leaves
US Customary - Metric

Instructions

For the Chipotle Chicken:

  • Marinade. Add all ingredients to a gallon-sized zip-top plastic bag. Press out as much air as possible, seal the bag, and use your hands to squish everything around so the chicken is coated. Let it marinade at room temperature for 20 minutes (or in the fridge for up to 24 hours).
  • Cook any way you like. Grill over medium-high heat for 10 to 12 minutes, flipping once halfway through. Bake in a 400F oven for 18 to 20 minutes (no need to flip). Air fry at 400F for 15 to 20 minutes, flipping once halfway through. Sear in a lightly oiled skillet on the stovetop over medium-high heat for 10 to 14 minutes, flipping once halfway through. (Chicken is done when it reaches an internal temperature of 165F.) Let the meat rest for a few minutes once it's done cooking, and then slice it.

For the Cilantro Lime Quinoa (Start This While the Chicken is Marinating):

  • Add the oil to a medium saucepan over medium heat. Once hot, stir in the quinoa and toast for 2 minutes, stirring frequently. Stir in the chicken stock, salt, pepper, and garlic powder. Bring to a boil, stir it once, then cover the saucepan, turn the heat down to low, and cook it (without opening) until the water is absorbed, about 20 to 25 minutes. Remove it from the heat, let it sit (covered) for 10 minutes, and then fluff it with a fork. Add the lime zest and cilantro, and fluff it again.

For the Fajita Vegetables (Start This While the Quinoa is Cooking):

  • Preheat a large skillet over medium-high heat. Once hot, add the oil, and then the bell peppers, onion, salt, and black pepper, spreading the veggies out evenly in the skillet. Cook until they're starting to soften and char in spots, about 4 minutes, stirring occasionally. Add the garlic, and cook 30 seconds more, stirring constantly.

For the Honey Chipotle Dressing:

  • Add all ingredients to a high-speed blender, and process until smooth. If you're using a regular blender or food processor, crush the garlic before blending.

For the Fresh Salsa:

  • Add all ingredients to a bowl; toss gently to combine.

For the Cottage Cheese Queso:

  • Blend. Add all ingredients to a high-speed blender and process until smooth and creamy. Pro Tip: Start with 1 tablespoon of hot water and add more as needed to reach your desired consistency.
  • Heat. This step is optional; if you want to serve the queso warm or if you're using a regular blender or food processor (instead of a high-speed blender), I recommend heating it. To warm it, heat the queso in a microwave-safe bowl in the microwave (heating it in 20-second intervals and stirring between each interval). Or for the creamiest texture, heat it in a saucepan over low heat on the stovetop, stirring frequently.

Assemble or Store:

  • Once everything is made, build your bowl and enjoy it! Or store everything for easy, nutritious meals during the week.

Notes

Recipe Yield: This recipe makes 5 large, very filling servings. (I eat 2 meals a day and this works perfectly for my second meal.) If you prefer, you can divide it into 8-9 portions, each with approximately 400-500 calories and 25-30 grams protein.
Nutritional Information: The nutritional information for this recipe was calculated by dividing everything by 5, but note that you will probably have extra salad dressing if you divide this into 5 servings.
Storage:
  • If you want to warm it up before serving, store the prepared foods in separate airtight containers so you can reheat the components that you enjoy warmed without having to reheat everything. Alternatively, store the ingredients that get heated together in the same container and then add the non-heated components (such as lettuce) on top.
  • If you want to eat it cold like a salad, layer it in a jar! To do so, add the prepared components to a 32-ounce wide-mouth glass Mason jar in the following order: dressing, fresh salsa, black beans, fajita vegetables, cilantro lime quinoa (or rice), chipotle chicken, and chopped lettuce and cilantro leaves on top. When it's time to eat it, shake the jar, dump out the contents into a large bowl, and enjoy.
Separate Storage For Each Component:
  • Chipotle Chicken: Store the cooked, cooled chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.
  • Cilantro Lime Quinoa: Let it cool to room temperature, cover it, and then pop it in the fridge for up to 5 days or in the freezer for up to 3 months.
  • Fajita Vegetables: After cooling to room temperature, store covered in the fridge for up to 5 days or in the freezer for up to 3 months.
  • Honey Chipotle Dressing: Store the dressing in a covered glass jar or airtight container in the fridge for up to 1 week. Shake well before using.
  • Fresh Salsa: Store covered in the fridge for up to 2 days. (It should be fine for up to 5 days in the fridge, but the texture will soften a lot and it'll likely get watery after a couple days.)
  • Cottage Cheese Queso: Store in an airtight container in the fridge for up to 5 days. I recommend warming it up after it's been refrigerated; it will thicken, so you'll likely have to add a splash of water or milk to thin it out when you reheat it.

Nutrition

Calories: 797kcal | Carbohydrates: 60g | Protein: 48g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 2040mg | Potassium: 1234mg | Fiber: 12g | Sugar: 14g | Vitamin A: 2000IU | Vitamin C: 66mg | Calcium: 222mg | Iron: 6mg