Faux Chipotle Chicken Bowls

If there is one dinner that my kids adore, it’s getting dinner at Chipotle. They ask for it regularly - one literally begs for it. So I started figuring out what they liked best about it and went to work.

Here’s what I learned:

They love the rice. And it’s easy. Just add cilantro and lime to long grain rice.
They love the seasoned chicken. There are a thousand ways to season it and some are simpler than others, I went with simple.
They love being able to top their own bowls with their own bits. Lettuce, cheese, guacamole, salsa, you choose! Throw chips on the side and you’re really winning.

I found that I can use taco seasoning as the season on the crust of the chicken. There are fancy ways to replicate the seasoning with lots of ingredients and an overnight marinade. This does the job - and so quickly. You can buy whatever seasoning you prefer. You can also make your own taco seasoning!

For the rice, DO NOT RINSE the long grain rice. Also, don’t skip the oil step. It’s critical in making the rice not stick together. Then when you stir, use a fork only. That will loosen the grains and not make them stick together. It’s a way to ‘fluff’ the rice while adding in the seasoning.

Faux Chipotle Chicken Bowls

serves 4

2 pounds chicken breast

1 tablespoon taco seasoning

1/4 cup olive oil, divided

1 cup long grain rice

1/2 lime. zested and juiced

3 tablespoons cilantro, chopped

cheddar cheese shreds

salsa

guacamole

lettuce

beans

STEP 1

Preheat oven to 400 degrees.

Pat the chicken dry and pound it out slightly so there isn’t a “thick” part of the chicken, but it’s all mostly the same thickness. Coat all sides of the chicken with the taco seasoning. Let rest for a few minutes.

STEP 2

Heat 2 tablespoons oil in a large dutch oven and add rice. Stir to coat completely. Add two cups of water and bring to a boil. Let rice boil until most of the water has been absorbed. Reduce heat to low, cover and cook about 20 minutes.

STEP 3

Heat remaining oil in an oven proof skillet. Sear chicken on both sides until it’s brown and crispy on the edges. Pop the skillet into the oven and cook another 10 minutes (or so) until the chicken is cooked through. I use a meat thermometer and make sure I’m close to 150 degrees. Remove the pan from the oven and let the chicken rest in the pan for another 10 minutes.

STEP 4

Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Chop the chicken into bite sized pieces.

STEP 5

I like to serve everything like a buffet and let my kids choose what they want to put on their bowl. The options are limitless!