This burrito bowl is the perfect chipotle copycat!
Course restaurant copycat
Cuisine Latin
Keyword chipotle
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Servings 2burrito bowls
Calories 664
Author Michelle
Ingredients
For the cilantro lime cauliflower rice
3cupscauliflowerriced
1tbspavocado oil
2tbspbrothchicken, beef, or veggie
2bay leaves
1tspsea salt
Juice of 1/2 lime
¼cupcilantrochopped
For the chicken & burrito bowl
1lbchicken breastcubed
2tbspavocado oil
2tspgarlic powder
2tsponion powder
1tsporegano powder
1tspcuminomit for AIP
½tspsea salt
½tspblack pepperomit for AIP
1cupromaineshredded
⅓cupred oniondiced
2tbspfresh cilantrochopped
For the guacamole
1large avocado
¼cupred oniondiced
2tbspcilantrochopped
¼tspsea salt
¼tspgarlic powder
Juice of 1/2 lime
Instructions
For the cilantro lime rice
Using a large skillet with a lid, heat the avocado oil over medium heat and pour in the cauliflower rice. Lightly saute for 1-2 minutes.
Stir in the bone broth, and add the salt and bay leaf. Simmer on low heat with the lid on for 3-4 minutes.
Remove the lid and the bay leaf. Saute for another 3-4 minutes.
Mix in the fresh cilantro, and lime juice and layer the rice on the bottom of the burrito bowls.
For the chicken and burrito bowl
Using a large skillet, heat the avocado oil over medium heat. Season the chicken (reserving the cilantro) and cook in the avocado oil until internal temperature is 165 F. Allow to cool slightly.
Add the chicken to the burrito bowls and layer on the red onion, romaine lettuce, cilantro, and guacamole.
Serve immediately, or save for later! Reserve the guacamole and store in an airtight container if saving for later.
For the guacamole
Combine all of the ingredients in a medium bowl. Season with more salt to taste if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.