Homemade Chicken Burrito Bowls

These homemade chicken burrito bowls are easy to make at home and taste just as good as store-bought. Best of all, you can add however much you like of each component! This recipe is also perfect for meal prep, as each part of the bowl keeps well in the refrigerator.

If you're a huge fan of fast casual Mexican, then this recipe is a must-try. It's cheaper than store-bought when meal prepped in big batches, but looks and tastes just like what you'd get at the restaurant.

• 2 lb boneless, skinless chicken thighs
• ~5 chipotles from a can of chipotles in adobo sauce + all of the sauce
• 2 garlic cloves
• 1 teaspoon Mexican oregano, toasted
• 1 teaspoon cumin seeds, toasted
• 1 tablespoon honey
• 1 teaspoon ground black pepper
• 4 teaspoons kosher salt (less if using table salt or fine sea salt)

• 2 cups long grain white rice
• 3 ½ cups water
• 2 bay leaves
• 2-3 tablespoons sunflower oil (or another neutral oil)
• 1 ½ teaspoons kosher salt (less if using table salt or fine sea salt)
• Juice of 2 limes
• ⅓ - ½ cup fresh cilantro, finely chopped

• 2 ripe avocados
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons cilantro, finely chopped
• ¼ cup red onion, finely diced
• ½ of a medium jalapeño, finely diced, including seeds
• ¼ teaspoon kosher salt

• 2 ears of fresh corn
• ¼ cup red onion, diced
• ½ roasted and peeled poblano pepper, diced
• 1 jalapeño, seeds removed, diced
• 2 tablespoons cilantro, chopped
• ½ tablespoon lemon juice
• ½ tablespoon lime juice
• pinch of kosher salt

• 1 tbsp oil
• 1.5 cups green bell pepper, julienned
• ½ cup red onion, sliced
• 1 tablespoon Mexican oregano
• pinch of kosher salt