So last week I told you guys about this fabulous cilantro lime rice. It’s pretty insane!
Today, I’ve got these grilled fajita chicken burrito bowls for you. Enter that cilantro lime rice again! A homemade, copycat version of Chipotle’s chicken burrito bowls? You’ve got them right here!
The chicken hails from my favorite first-grill-of-the-season recipe, these grilled chicken fajitas. They’re pretty insane too! And I know for a fact that both Josie and Annie also make those fajitas to kick off their grilling seasons so I’m positive that I’m not stolidly obsessed with them for no reason.
Anyway, I busted out my juicer a few weeks ago to quickly turn my limes into the marinade for this chicken, fired up the grill, and threw these copycat Chipotle chicken burrito bowls together. As I mentioned last week, I made the cilantro lime rice with brown rice but the beauty of the 40 minutes it takes to cook that rice is that you can marinate and grill the chicken aaaaand prep your toppings all while the rice is cooking.
I love when dinner comes together like that!
They’re so much like the real thing that I could almost say I would never need to eat at Chipotle again. Almost. Because, there’s always lunch with my friend Joan again tomorrow. (Hi Joanie!!)
For the grilled fajita chicken:
- 1/3 cup freshly squeezed lime juice
- 5 tbsp canola oil, divided
- 3 cloves garlic, minced or pressed
- 1 tbsp Worcestershire sauce
- 1 ½ tsp brown sugar
- 1 jalapeño, seeded, ribbed and diced
- 1½ tbsp minced fresh cilantro
- 1 tsp salt
- ¾ tsp pepper
- 1 ½ lbs boneless, skinless chicken breasts (6 halves total), pounded to about ½-inch thick
- 1 recipe cilantro lime rice
- 15 oz can black or pinto beans, rinsed and drained
- 1 cup low-sodium chicken broth
- Kosher salt and black pepper
- Your favorite salsa (see my suggestions below in the Notes)
- Shredded sharp cheddar cheese
- Sour cream
- Whisk the lime juice, four tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, jalapeño, minced cilantro, salt, and pepper together in a medium bowl. Reserve ¼ cup of the marinade and transfer the rest to a large, shallow casserole dish. Add the chicken to the dish, cover the dish tightly with plastic wrap, and refrigerate it for 15-20 minutes.
- While the chicken marinates, make the rice. If the rice finishes before the chicken, keep it warm (covered) in the saucepan. Add the black or pinto beans to a small saucepan along with the chicken broth. Bring the broth to a simmer and cook the beans for about 10-12 minutes, until they are soft and the liquid thickens. Season with salt and pepper to taste.
- Meanwhile, heat the grill to high then turn two of the burners down to medium, keeping the third on high. Brush the grill grates with a tablespoon of oil.
- Place the chicken (without the marinade, which you can discard now) on the hot end of the grill. Cook the chicken for 3-4 minutes per side, until nice grill marks emerge and it is cooked through (165° F). Remove the chicken from the grill and keep it warm on a platter under foil.
- Add the reserved ¼ cup marinade to a large, shallow bowl. Slice the chicken on the diagonal and add the chicken to the bowl, tossing to coat well with the marinade.
- Divide the rice between serving bowls and top with beans, chicken, salsa, cheese, guacamole, and sour cream. Serve hot.
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- Cuisinart Pulp Control Citrus Juicer, Brushed Stainless
- Pyrex Prepware 1-Cup Measuring Cup, Clear with Red Measurements
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Weber Genesis Ii E310 Lp Grill, Three-Burner Black
- Oval Au Gratin Baking Dishes, Rarebit, Fine White Porcelain 9.25 Inches Set Of 6 (9.25" 6 PACK)