Chipotle Chicken Bowls

Homemade Chipotle Chicken Bowls 🍗🍚

Making delicious and high-protein chipotle bowls at home can be easy, efficient, and affordable! Here I show you how to make bowls with cilantro lime rice, double chicken, black beans, fajita veggies, corn salsa, pico de gallo, guacamole, and lettuce all from scratch. I even make a homemade chipotle adobo ranch!

Buying the same exact bowl at Chipotle costs more than $24. I bought all of the ingredients for around $32, but I was able to make five huge bowls. This comes out to less than $6.50 each, and it can all be done within 90 minutes. If the serving size is too large for your needs, you can divide them into even smaller portions to create more meals.

Going out and buying lunch is fine from time to time, and I do it too when it is most convenient or if there’s an occassion. But, I want to show you all that making it right at home saves money. You also get to control the ingredients, amount of sodium, and portion size. Finally, I just think it’s fun and hopefully you can feel that way too. If this all seems too overwhelming, start small and choose just one or two of the toppings. Just keep practicing, and you will see that it gets easier and that you become more efficient. Enjoy!

You can now access this full recipe along with all of my other recipes on my recipe subscription website!

Link is below and in my bio!

www.provecho.co/drmattcooks

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Hey guys, let me show you how to make these Chipotle bowls with double chicken in the new Chipotle Adobo Ranch for less than $650 per meal. Meanwhile, getting the exact same bowl of Chipotle costs more than $24. I bought all the ingredients for $32 and made five huge bowls. Watch until the end and I’ll show you how to make the rice, Chipotle chicken, black beans, veggies, corn sauce, and pico, guac, and the Chipotle adobo ranch. Add chicken thighs into a bowl with all the seasonings listed. Add chipotle peppers, and adobo sauce. Mix well, cover, and marinade for at least 30 minutes. Next, I make the homemade Chipotle adobo ranch and store in the fridge. Cook the rinsed rice with bone broth in the rice cooker. Then season and simmer the black beans in a pot until tender. Then I prep all the veggies and the fresh ingredients. Thinly slice some peppers and onions. Dice some onion, tomato, and jalapeno. And finally, chop some cilantro. Season the peppers and onions and preheat the grill to 400° F. Grill the peppers and onions until tender. Sear the chicken for about 6 minutes per side until internal temp is 165° F. Then rest the chicken for 10 minutes. While the chicken rests, I mix together the fresh corn salsa and the fresh pico deayo. Store these in separate containers until you’re ready to eat. Mash ripe avocados to make the fresh guacamole. To prevent it from browning, I press some plastic wrap against the surface of the guac before covering it with a tight lid. Make the cilantro lime rice before cutting the chicken into bite-sized pieces. Finally, throw the bowls together. I add the fresh pico, guac, lettuce, and adobo ranch on top after reheating the bowls. The recipe will be on my website and follow for

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