What if I told you it was simple to make a Chiptotle burrito bowl right from your own kitchen? My DIY Chipotle Chicken Bowl tastes just like the original, and is a super healthy meal for the family! I shred some lean chicken breast and layer it atop shredded romaine, brown rice, salsa, and fresh garnish of lime and cilantro. It all comes together to create a protein-packed meal, coming in at 28 grams of protein per serving! Instead of taking a trip to the restaurant, make DIY Chipotle Chicken Bowls at home!
Recipes Similar to DIY Chipotle Chicken Bowl:
Healthy Chicken Enchilada Casserole
Chipotle Lime Mexican Corn on the Cob Recipe
Can I Use Other Ingredients to Assemble My Burrito Bowl?
All nutrition information at the end will change if you use other ingredients than I have listen in this recipe. However, burrito bowls are extremely versatile! You can use any meat you like, any rice you like, and veggies too. Swap out the rice for grains, add chili powder to the rice; the options are endless. There are tons of yummy and low calorie toppers, such as cilantro, fresh tomatoes or reduced-fat shredded cheese.
Tailor your bowl to your personal tastes. The entire family will love how customizable this dish is. Kids can leave off any ingredients they don’t like. Want an awesome meat recipe for burrito bowls? Try my Copycat Chipotle® Barbacoa Recipe.
Ingredients for DIY Chipotle Chicken Bowls
- boneless, skinless chicken breasts
- whole grain brown rice
- Romaine lettuce
- tomato salsa
- fresh cilantro
- fresh lime
How to Make a DIY Chipotle Chicken Bowl
Start by poaching the chicken: Place the chicken in a pot large enough to hold it, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165ºF. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
Microwave the rice pouch according to package directions. Assemble each bowl by layering 2 cups of Romaine lettuce, ½ cup rice, 3 ounces of chicken (a ¼ of the chicken), ½ cup salsa, and garnish with fresh cilantro and a lime wedge.
DIY Chipotle Chicken Bowl
Ingredients
- 1 lb boneless, skinless chicken breasts (12 oz cooked, shredded chicken)
- 1 pouch ready rice whole grain brown rice (2 cups)
- 8 cups Romaine lettuce, chopped (about 2 hearts of Romaine)
- 2 cups tomato salsa
- small handful fresh cilantro, chopped
- fresh lime, squeezed
Instructions
- Poach the chicken: Place the chicken in a pot large enough to hold it, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches.
- Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.
- When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165ºF.
- Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
- Microwave the rice pouch according to package directions.
- Assemble each bowl by layering 2 cups of Romaine lettuce, ½ cup rice, 3 ounces of chicken (a ¼ of the chicken), ½ cup salsa, and garnish with fresh cilantro and a lime wedge.
Notes
Nutrition
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