Ahh, it’s grillin’ season! Am I right?

 

Here is a recipe that will let you flex your grill muscle and then add the other parts to make it your own Chipotle-inspired burrito bowl.

 

Warning: we are coconut freaks at our house and added coconut to top this. You obviously don’t have to include it, but it sure is good.

 

Recipe Monday: DIY Chipotle Burrito Bowl

 

Ingredients

For the Chicken

• 1 tablespoon vegetable oil
• 2 chipotle peppers in adobo, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Rice

• 1 teaspoon vegetable oil
• 1 cup white basmati rice (I used the non-GMO, Arkansas-raised Ralston Family Farms’ basmati rice)
• 2 cups water

• 1 lime
• 2 tablespoons freshly chopped cilantro
• kosher salt to taste

For the toppings

• 1 cup black beans cooked with cumin, garlic and a chopped tomato
• 1 cup guacamole
• 1 cup pico de gallo
• 1/2 – 3/4 cup finely shredded cheese of your choice
• ¼ cup of chopped coconut (because we’re weird like that. This is totally optional).

Directions

For the Chicken

1. Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
2. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
3. Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.

For the Rice

1. Follow instructions on the box of the rice. Add fresh squeezed lime juice. Cook according to directions. When finished, add in the cilantro and fluff rice with a fork.

To assemble

1. Arrange corn chips if you choose to have some crunch in the bowl. Then add equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the black beans, guacamole, pico and cheese. Top with sour cream and even coconut if you want it. Season with salt and pepper as needed and serve immediately.

 

Recipe adapted from www.whatsgabycooking.com 

 

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