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Easy Copycat Chipotle Chicken Bowl Meal Prep

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Make your own Chipotle-style chicken bowls at home with this easy meal prep recipe. Juicy marinated chicken, cilantro lime rice, black beans, corn, and all your favorite toppings come together for a delicious and budget-friendly lunch that stays fresh for days.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 3 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups long-grain white rice (basmati or jasmine)
  • 4 cups water
  • 2 tablespoons butter (optional)
  • 1 teaspoon salt (for rice water)
  • ½ cup fresh cilantro, finely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup fresh salsa or pico de gallo
  • 1 cup sour cream or Greek yogurt
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado, sliced
  • 3 Roma tomatoes, diced (for pico de gallo)
  • ½ small red onion, finely diced (for pico de gallo)
  • ¼ cup fresh cilantro, chopped (for pico de gallo)
  • 1 jalapeño, seeded and minced (optional, for pico de gallo)
  • 2 tablespoons lime juice (for pico de gallo)
  • Salt to taste (for pico de gallo)

Instructions

  1. Make the marinade: Combine chipotle peppers, adobo sauce, minced garlic, olive oil, apple cider vinegar, cumin, oregano, salt, and pepper in a blender or food processor. Blend until smooth.
  2. Marinate the chicken: Place chicken thighs in a large bowl or zip-top bag. Pour marinade over and toss to coat. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours.
  3. Cook the rice: Rinse rice until water runs clear. Combine rice, water, butter, and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in cilantro, lime juice, and lime zest.
  4. Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of oil. Add chicken thighs in a single layer. Cook for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest on a cutting board for 5 minutes before slicing.
  5. Slice the chicken: Slice rested chicken against the grain into ½-inch strips.
  6. Warm the beans and corn: In a small skillet or microwave, warm the drained black beans and corn. Add a pinch of salt and cumin to beans. Optionally toast corn in a dry skillet for 2-3 minutes.
  7. Assemble the bowls: Divide cilantro lime rice among meal prep containers. Top with sliced chicken, black beans, corn, and shredded cheese. Store lettuce, avocado, sour cream, and pico de gallo separately and add fresh when ready to eat.

Notes

Don’t skip the resting time for the chicken. Watch your heat to avoid burning the marinade. Rinse rice thoroughly for fluffy grains. Make extra marinade and freeze for future use. Layer strategically in containers: rice on bottom, then beans and corn, then chicken on top. Use a meat thermometer for perfectly cooked chicken.

Nutrition

Keywords: Chipotle chicken bowl, meal prep, copycat recipe, chicken bowl, cilantro lime rice, Mexican bowl

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