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Chipotle Chicken Bowl recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Copycat Chipotle Chicken Bowl Made Better at Home Tonight

Enjoy a delicious Copycat Chipotle Chicken Bowl that’s perfect for an easy dinner, weeknight dinner, or family dinner. Featuring a flavorful chipotle chicken marinade and fresh cilantro lime rice, this recipe brings the best of the restaurant experience right to your table with wholesome ingredients and vibrant salsas.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Calories: 836
Ingredients Notes

Ingredients
  

  • 1 recipe Chipotle Chicken
  • 2 cups Cilantro Lime Rice
  • 1 recipe Easy Corn Salsa
  • 15 ounce can black beans, lightly drained
  • 4 cups shredded romaine lettuce
  • 1 cup shredded Monterey Jack cheese
  • 1 recipe Chipotle Guacamole
  • ½ cup sour cream, garnish
  • 1 lime, cut into wedges, for serving
  • Fresh Tomato Salsa:
  • 2 to 3 medium tomatoes, 1 to 1½ pounds, cut into ¼ -inch pieces
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped fresh cilantro
  • 3 jalapeño peppers, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • Salt, to taste

Notes

  • Make-Ahead Tips:
  • Chicken: Marinate the chicken up to 8 hours ahead or freeze in marinade for convenience.
  • Salsas: Prepare corn and fresh tomato salsas up to a day in advance; store airtight in refrigerator.
  • Rice: For best texture, cook rice just before chicken; to refresh pre-cooked rice, sprinkle water and warm gently.
  • Lettuce and cheese: Chop and shred up to a day early; store sealed in refrigerator for freshness.