Copycat Chipotle Fajita Chicken Burrito Bowl [Recipe]

By Lady Butterfly

Ingredients

• Toppings:
• 4 boneless, skinless chicken thighs (approx. 1.5 lbs.)
• 2 tbs. vegetable oil
• 1 tsp. garlic powder
• 2 Knorr Chipotle cubes
• 1 tsp. ground cumin
• 1 tsp. onion powder
• 1/2 tsp. black pepper
• 1/2 tsp. dried oregano
• 1 can black beans
• 1 green pepper
• 2 red peppers
• 1 yellow onion
• olive oil
• Guacamole (I used my perfect guacamole recipe)
• Pico de gallo salsa (I used a store bought kind, but you can find many recipes for it online

Details

Servings 2
Adapted from slowcarbdietexperiments.com

Preparation

Step 1

Serves 2-3 people


Preparing the Chipotle Chicken

The chipotle chicken is what really makes this dish stand out. To really get the best flavor, you should prepare the chicken a day in advance so that it can marinade for 24 hours.

1) Place the chicken thighs in a zip-lock bag and add 2 tbs. vegetable oil. Close the bag, and move the chicken around so that each piece is well-coated with vegetable oil.

2) Mix together the garlic powder, cumin, onion powder, black pepper, oregano, and Knorr chipotle cubes in bowl. You should be able to crush the chipotle cubes fairly easily with a fork or spoon.

3) Pour the mixture into the bag with the chicken and coat the chicken well. You want to make sure the chicken is completely covered in the spices. Put the chicken into your refrigerator and let it marinade for at least 2-3 hours, but up to 24 hours

4) When chicken is done marinading, preheat the grill on high and grill chicken for approximately 5-6 minutes on each side. [See "preparing everything else" below for instructions on what to do while the chicken cooks.] Remove the chicken from the grill and cut into small chunks. Set aside.


Preparing Everything Else

1) While you preheat the grill and grill the chicken, slice the peppers and onion into long, thin pieces. Lightly cover a large frying pan with olive oil and heat on medium-high.

2) Fry the peppers and onion for at least 15-20 minutes, turning the heat down to medium-low after 5-10 minutes. The reason we cook the peppers and onion for so long is because we want them to become very soft and flimsy. This is to replicate the way Chipotle prepares their vegetables for the burrito bowl.

3) Heat a can of black beans on the stove over medium-low heat for 10 minutes or until hot

4) Once everything is cooked, add each food to a bowl in this order (from bottom to top): Black beans, peppers and onions, chicken, pico de gallo, and guacamole