# Chipotle Chicken Bowls

Learn to make Chipotle Chicken Bowls at home for a fraction of the cost, perfect for meal prepping six servings.

- 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 marinade mix
- 1 red onion
- 2 jalapeños
- 6 Roma tomatoes
- 1 bundle cilantro
- 6 ripe avocados
- 2 tablespoons lime juice
- salt
- 1 lb white rice
- water
- 8 ounces Monterey Jack cheese
- 2 cans seasoned black beans
- 24 ounces sour cream

## Instructions

1. Trim off any fatty bits from the 8 boneless, skinless chicken thighs.
2. Toss the chicken thighs into a bowl with 1/4 cup of oil, 1/4 cup of water, and 1 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 1 red onion using a vegetable chopper.
5. Seed and dice 2 jalapeños.
6. Dice 6 Roma tomatoes.
7. Finely chop 1 bundle of cilantro.
8. Scoop out 6 ripe avocados into a bowl.
9. Add 1/2 cup of chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
10. Mash the guacamole with a potato masher until you reach your desired consistency, adjusting lime juice and salt to taste (approx. 2-3 tablespoons of lime juice).
11. Store the guacamole in small 8-ounce containers, filling them entirely and pressing out as much air as possible to minimize browning. (Yields 3.5 containers).
12. For the pico, add the diced tomatoes, diced jalapeños (optional), 1 cup of diced red onion, and a hefty pinch of cilantro to a bowl (saving some cilantro for the rice).
13. Pour about 1/4 cup of lime juice and salt into the pico ingredients, then toss to combine. Taste and add more lime juice or salt if needed.
14. Store the pico in a container in the fridge.
15. Thoroughly rinse 1 pound of white rice (about 2.5 cups).
16. Cook the rice in a rice cooker with the appropriate amount of water, using the knuckle trick for measurement.
17. Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
18. Transfer cooked chicken into a bowl and cover with foil to rest.
19. Cook the chicken in two batches.
20. While chicken cooks, finely shred an 8-ounce block of Monterey Jack cheese.
21. Prepare two cans of seasoned black beans, warming them up in the microwave or on the stovetop.
22. Stir the entire tub of sour cream very well to achieve a smooth and creamy consistency.
23. Once rice is done, add 1/4 cup of lime juice, the remaining chopped cilantro, and a couple of hefty pinches of salt.
24. Gently fold the ingredients into the rice.
25. Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss in the accumulated juices.
26. Divide the cilantro lime rice evenly among six meal prep containers.
27. Add black beans and chopped chicken thighs to each container.
28. Cover and refrigerate for meal prep.
29. When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole.

## Equipment

- cutting board
- knife
- large bowl
- plastic wrap
- vegetable chopper
- potato masher
- 8-ounce containers
- rice cooker
- skillet
- tongs
- aluminum foil
- food containers

## Tips

- Store guacamole in small, full containers to minimize browning by pressing out air.
- Stir the entire tub of sour cream very well to make it smooth and creamy, mimicking Chipotle's technique.

## Source

- Original video: https://www.tiktok.com/t/ZP8RxbxaV/
- Recipe page: https://www.cliprecipe.com/recipe/18762c84-2d25-4bb6-8f81-8bc39a7b0f2b
- Extracted: 2025-12-07

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