Chipotle Burrito Bowl

I'm FINALLY sharing my homemade chipotle burrito bowl. And just like when I go out to chipotle I forgot to add the fajita vegetables!

This is such a customizable meal. The options are endless. Add cheese, corn, or dark leafy greens. I used greek yogurt instead of sour cream. Take out the chicken, and add my roasted tajin sweet potatoes (if you've never tried tajin seasoning, you need to!) and you have yourself a great vegetarian, vegan bowl which is just as filling!

This is PERFECT for meal prep. I have recipes for some of the sides already up, so check those out too.

*Recipe*

Marinade

• 1/2 a large red onion, finely chopped

• 4 cloves of garlic, chopped

• 2 T adobo sauce and 1 chipotle pepper, from a can (found at most grocery stores)

• 2 T olive oil

• 2 t chili powder

• 1 t cumin powder

• 2 t dried oregano

• 1 T salt

• 1/2 t black pepper

• 2 T vinegar

• 1/2 c water

• 4 lb. skinnless boneless chicken thighs

1. In a blender add the ingredients of the marinade, and blend until it becomes a fine paste. Into a ziploc bag add your chicken chigs and marinade. Remove any excess air and mix the chicken around until its well coated. Let it marinate overnight or at least 2 hours.

2. Grill your chicken or bake in a 425F preheated oven for 35-40 mins and then broil on high for 2-3 mins.

3. Once cooked, put your chicken in a bowl and cover with plastic wrap and let it rest for 10 minutes. The chicken will release some liquid now. DO NOT throw it out! Then cut up the chicken into strips and add back to the bowl and toss with the liquid.

4. Assemble your burr

ito bowl with the desired sides and enjoy!