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Better Than Chipotle Bowl

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Why you'll love this dish

Why spend $11+ on a single Chipotle bowl when you can make three for under $12 total? That’s just $4 per bowl, with bigger portions, fresher ingredients, and all your favorite toppings. Plus, it’s easy to customize to fit your taste!


Making this recipe at home reduces food waste by using freezer-friendly chicken and pantry staples like quinoa and canned beans. Plus, it cuts down on single-use takeout containers and helps you control ingredient sourcing for a more eco-friendly meal.

Benefits

  • Easy meal prep: Perfect for batch cooking and grab-and-go lunches.

  • Flavorful: A zesty chicken marinade and seasoned quinoa make every bite irresistible.

  • Customizable: Swap quinoa for rice or greens, and adjust spice levels to your liking.

  • Healthy: Packed with protein, fiber, and fresh veggies.

Better Than Chipotle Bowl

Servings:

3

45 minutes

30 minutes

10 minutes

Prep Time

Cook Time

Total Time

Ingredients

For the Chicken Marinade:

  • 6 chicken thighs

  • 1/4 cup fresh cilantro

  • 2 tbsp lime juice

  • 3 garlic cloves, minced

  • 2 tbsp adobo chipotle peppers

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1 tsp honey

  • 1/2 tsp salt

  • 1/4 tsp pepper

For the Bowl Base:

  • 1 cup quinoa

  • 2 cups bone broth

  • Zest of 1 lime

For the Black Beans:

  • 1 can (15 oz) organic black beans

  • 1/4 cup bone broth

  • 1/2 tsp cumin

  • 1/2 tsp dried cilantro

For the Corn Salsa:

  • 1 cup organic white corn

  • 1/2 cup diced tomatoes

  • 1/4 cup chopped cilantro

  • 1/4 cup diced red onion

  • 1 small diced jalapeño (optional)

  • Juice of 1 lime and 1 lemon

For the Guacamole:

  • 2 ripe avocados

  • 1/4 cup diced red onion

  • 1/4 cup chopped cilantro

  • 1 small diced jalapeño (optional)

  • Juice of 1 lime and 1 lemon

  • Salt and pepper to taste

Additional Toppings:

  • Lettuce

  • Shredded cheese

Instructions

  1. Marinate the Chicken
    Blend all marinade ingredients until smooth. Pour over chicken thighs in a bowl or bag, ensuring they are evenly coated. Marinate for at least 30 minutes, or overnight for best results.

  2. Prepare Quinoa
    Rinse quinoa and cook with bone broth (1 cup quinoa : 2 cups broth) according to package instructions. Add lime zest after cooking for extra flavor.

  3. Cook the Chicken
    Heat a skillet or grill pan over medium heat. Cook marinated chicken thighs for 6-8 minutes per side, or until fully cooked (internal temp of 165°F). Rest for 5 minutes, then slice.

  4. Prepare Black Beans
    Simmer black beans with bone broth, cumin, and dried cilantro over low-medium heat for 10 minutes.

  5. Make Corn Salsa
    Combine white corn, diced tomatoes, cilantro, red onion, jalapeño, lime juice, and lemon juice in a bowl. Mix well.

  6. Make Guacamole
    Mash avocados in a bowl. Add red onion, cilantro, jalapeño, lime juice, lemon juice, salt, and pepper. Mix to combine.

Assemble the Bowls
Layer quinoa, sliced chicken, black beans, and corn salsa. Add a scoop of guacamole on top, along with lettuce and shredded cheese.

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