Chicken Burrito Bowls is a one pot dinner recipe loaded with spice and flavor to please the whole family. Plus this recipe gluten-free, dairy free, low calorie and high protein.
We had a glorious weekend weather wise here in Cincinnati. I couldn’t soak in enough of the sunshine and 50° temperatures. I leashed up the dogs and we went for a walk enjoying some well deserved Vitamin D.
One of my favorite places to grab lunch is Chipotle, the chicken bowl being my favorite. It was time to come up with my own recipe to enjoy at home, because lets face it when you make it yourself it is WAY better. This is a simple recipe that can be made ahead and warmed up later, which to me makes it the best kind of recipe. Especially when I seem to make a lot of containers for later meals with the men in my life. I like to top with some cubed avocado and serve with some gluten-free organic tortilla chips.
What is your favorite thing to order at Chipotle?
- 1 tablespoon coconut oil
- 1 garlic clove, minced
- 1 medium yellow onion, diced
- 1 pepper, cored and diced (I used red pepper)
- 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix cut into large cubes
- 5 medium sized tomatoes, cored and diced
- 1 1/4 cups organic low sodium chicken stock
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 cup brown rice, gluten free
- 1 cup frozen corn
- 1 avocado, peeled, seeded, diced
- Place dutch oven over medium heat and add coconut oil, until melted.
- Add onion, pepper and garlic, cook until softened about 3-4 minutes. Add diced tomatoes, chicken, chicken stock, chili powder, salt, and cumin to pot. Cover and lower heat to low cook about 45 minutes – 1 hour.
- Remove the lid and add the rice, and frozen corn. Replace the lid and continue cooking on low for another 45 minutes.
- Check and stir once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender.
- Transfer the chicken to a cutting board Use two forks to shred the chicken into bite-sized pieces. Place chicken back into pot, stir.
- Place in bowls, top with diced avocado.
- Serve and Enjoy!
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We’ll have to try out this recipe next week. Ryan loves chipotle and this would be a less expensive fix!
One pot recipes are a favourite of mine since I am the dishwasher! My husband will love this and being gluten-free, it is a recipe my mother-in-law can indulge in.
I hope they all enjoy it Kacey, and easy clean up is always a bonus!
I need to make these chicken burrito bowls for my husband and I ASAP! They look delicious and I love that you added avocado to the top! 🙂
Avocado makes everything taste better Jenn. I hope your husband enjoys the recipe, and you too!
this is probably one of my favorite things to make during the week, easy burrito bowls rock. So easy to make and easy to stuff them with flavor!
I love easy recipes through the week too Krista. The more fresh flavors the better!
Yes and yes!! We have a similar go to recipe for “Fiesta nights” and I love it! I can’t wait to try your version! You can never go wrong with Mexican!
I agree Annie, Mexican is one of my favorites!
Amy, can’t wait to give these a try as we’re huge fans of Chipotle!
Thanks Melanie, I hope you like the recipe.
I love Chipotle too! This looks amazing – can’t wait to make it!
Thanks Stephanie!
I looooove a burrito bowl too! I kind of want to go make this right now!
Well I hope you do Amanda! 🙂
Chipotle is one of my favorites too. I love that everything is GF except the tortillas! That makes it so easy to order. Burrito bowls are my standard item. I’m loving your copycat version!
Thanks Andi, I hope you enjoy the recipe!
Made this tonight and it was delicious! I used 2 cans of diced tomatoes instead of fresh. The chicken was so moist it practically shredded itself. I didn’t expect this to have so much flavor. We will definitely put this in our rotation!
That is awesome! Thanks so much for letting me know !!
Do you have the nutrition specs for your recipes available?
Hi Gaby, I am slowly going through and adding nutritional labels to all my recipes. I just added the label, hope that helps and thanks for stopping by!
Do you put the chicken in the pot raw when you first start?
Hi Brooke, Are you referring to step 2? If so yes, the chicken is raw. Hope this helps.
Yes that helps! Thank you! Is it still possible to make in a normal pot over the stove if I currently don’t have a Dutch oven where I’m staying?
Hi Brooke, Yes, a large pot would work fine as well. You just want to make sure that you are using a pot that offers enough room for all of your ingredients.
This recipe looks delicious! Any suggestions on how it could be make in a crock pot rather than a dutch oven?
Hey Kate, without rewriting the recipe I would suggest you follow the recipe through step 2 {cooking vegetable in a skillet} Then transfer the veggies to your crockpot adding chicken chicken, chicken stock, chili powder, salt, and cumin cook on low for 3-4 hours or until the chicken is cooked through. Add rice, corn and cook 45 min-1 hour. Follow the recipe from there and you should end up with the same results.
This has become one of my new favorite recipes. We love Mexican, but I recently gave up dairy. I was surprised when my husband didn’t even ask for cheese. You don’t need it. Thanks for sharing!
That is wonderful Stephanie! Thank you so much for letting me know.
Do you put the chicken in raw?