# Chipotle Bowls

This recipe details how to make Chipotle bowls at home, perfect for meal prepping six servings at a time, and offers a cost comparison to buying them from Chipotle.

- Servings: 6 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 2.5 lbs Boneless, skinless chicken thighs
- 0.25 cup Oil
- 0.25 cup Water
- 1 packet Chipotle Pepper marinade
- 1 Red onion
- 2 Jalapeños
- 6 Roma tomatoes
- 1 bundle Cilantro
- 6 Avocados
- 2 tablespoons Lime juice
- 1 pinch Salt
- 1 lb White rice
- 8 ounce block Monterrey Jack cheese
- 2 cans Seasoned black beans
- 24 ounce Sour cream

## Instructions

1. Trim any fatty bits off the boneless, skinless chicken thighs.
2. Toss the chicken into a bowl along with 1/4 cup of oil, 1/4 cup of water, and one packet of chipotle marinade.
3. Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
4. Finely dice one red onion using a vegetable chopper.
5. Seed and dice two jalapeños.
6. Dice six Roma tomatoes.
7. Finely chop one bundle of cilantro.
8. Scoop the flesh of six ripe avocados into a bowl.
9. Add a half cup of the chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
10. Mash the guacamole with a potato masher until the desired consistency is reached.
11. Store the guacamole in small containers, filling them entirely and pressing out as much air as possible.
12. Combine the diced tomatoes, diced jalapeños, one cup of diced red onion, a hefty pinch of cilantro, about a quarter cup of lime juice, and salt in a bowl to make the pico de gallo.
13. Toss the pico de gallo to combine and store it in a container in the fridge.
14. Thoroughly rinse one pound of white rice (about 2.5 cups).
15. Cook the rice in a rice cooker with the appropriate amount of water using the knuckle trick for measuring.
16. Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
17. Transfer cooked chicken into a bowl and cover with foil to rest.
18. Finely shred a block of Monterrey Jack cheese.
19. Stir the entire tub of sour cream very well until it is smooth and creamy.
20. Once the rice is done, add a quarter cup of lime juice, the remainder of the chopped cilantro, and a couple of hefty pinches of salt.
21. Gently fold the ingredients into the rice.
22. Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss it in the juices.
23. Divide the cilantro lime rice, black beans, and chicken thighs evenly between six meal prep containers.
24. Cover and refrigerate the meal prep containers.
25. When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole to the meal.

## Equipment

- Vegetable chopper
- Potato masher
- Skillet
- Tongs
- Foil
- Rice cooker
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Large bowls
- Small bowls
- Meal prep containers

## Tips

- For the guacamole, mash with a potato masher until you get the consistency that you like.
- For guacamole and pico de gallo, taste and add more lime juice or salt as needed.
- Store the guacamole in small enough containers that you can fill it up entirely to minimize browning, making sure the lid is in contact with the guacamole and pressing out as much air as possible.
- For the sour cream, stir it very well, the entire tub, not just the top, as Chipotle does to make it smooth and creamy.
- When meal prepping, just cover and refrigerate the rice, beans, and chicken. Add fresh salsa, sour cream, shredded cheese, and guacamole when reheating.

## Source

- Original video: https://www.tiktok.com/t/ZP8kCMJk7/
- Recipe page: https://www.cliprecipe.com/recipe/1205f042-eb58-4087-90a1-13670d95caf4
- Extracted: 2025-08-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt