It is 6pm and your family is hungry. You want something fresh, filling, and full of flavor. This Copycat Qdoba Chicken Burrito Bowl is the perfect answer for your busy night.
You get all the restaurant taste without leaving your house. It is a bright, satisfying meal that everyone can customize. This bowl brings a little summer sunshine to your table any time of year.
Why You Will Love This Recipe
This recipe is a total winner for busy families. It is much more budget-friendly than buying four separate takeout bowls. You can control the heat and the fresh ingredients yourself.
It is also perfect for meal prep for your work lunches. The flavors actually get better as they sit. Your kitchen will smell amazing while the chicken grills.
Simple Cooking Steps
Making this bowl is easier than you might think. You simply marinate the chicken and cook the rice. While those finish, you whisk together a creamy queso sauce.
Even if you are a beginner, you can do this. Most of the work is just simple chopping and stirring. You will feel like a pro chef in your own kitchen.
Ingredients You Will Need
Most of these items are pantry staples or easy to find. Fresh lime and cilantro make everything pop.
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup long-grain white rice
- 2 cups water
- 0.25 cup fresh cilantro, finely chopped
- 3 tablespoons lime juice, divided
- 15 ounces canned corn, drained and pan-roasted
- 0.25 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 8 ounces white American cheese, cubed
- 4 ounces Monterey Jack cheese, shredded
- 0.5 cup heavy cream
- 4 ounces canned diced green chiles
- 1 cup black beans, rinsed and warmed
- 1 cup romaine lettuce, shredded
- 0.5 cup sour cream
Step-by-Step Directions
- In a non-reactive bowl, whisk together the minced chipotle peppers, olive oil, garlic, oregano, and cumin. Add the chicken thighs, coating thoroughly, and marinate for at least 30 minutes.
- Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and fold in the chopped cilantro, 1 tablespoon of lime juice, and salt to taste.
- Preheat a grill pan or cast-iron skillet over medium-high heat. Grill the marinated chicken for 6-8 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Rest for 5 minutes before dicing into 0.5-inch cubes.
- Prepare the corn salsa by mixing the charred corn, red onion, jalapeño, and 1 tablespoon of lime juice in a small bowl. Season with salt.
- Construct the queso sauce by combining the white American cheese, Monterey Jack, heavy cream, and green chiles in a small saucepan over low heat. Stir constantly until smooth and emulsified.
- Assemble the bowls by layering the cilantro-lime rice at the base, followed by black beans and the diced chicken.
- Top with the roasted corn salsa, shredded lettuce, a generous drizzle of the three-cheese queso, and a dollop of sour cream.
Best Ways to Enjoy It
Set out all the toppings in small bowls. Let your family build their own perfect creation. Serve with a big bag of salty tortilla chips.
For a refreshing pairing, try a cold limeade. It is a fun dinner that feels like a party. Sit back, relax, and enjoy the fresh flavors.
Storage & Reheating
Store the components in separate airtight containers in the fridge. The chicken and rice will stay fresh for four days. Keep the lettuce and salsa cold.
Reheat the chicken, beans, and rice in the microwave. Warm the queso gently on the stove with a splash of milk. It makes a fantastic lunch the next day.
Tips for Best Results
- Don’t skip the resting time for the grilled chicken.
- Use a cast-iron skillet for the best charred flavor.
- Swap chicken thighs for breasts if you prefer leaner meat.
- Prep the salsa while the chicken is marinating to save time.
- Add a handful of fresh summer berries on the side.
- Double the queso batch because everyone will want extra.
- Keep the heat low for the cheese sauce to avoid curdling.
Ways to Switch It Up
- Swap the white rice for brown rice or quinoa.
- Make it vegetarian by adding extra beans and fajita veggies.
- Use mild green chiles if you want less spice for kids.
- Add fresh avocado or guacamole for extra creaminess.
Common Questions
Can I make this ahead of time?
Yes, you can prep the rice and salsa a day early. Just grill the chicken right before serving for the best texture. This makes holiday entertaining much easier.
Is the adobo chicken very spicy?
It has a nice smoky kick but isn’t overwhelming. You can reduce the chipotle peppers if your family prefers a milder flavor. The creamy queso helps balance the heat perfectly.
I hope this colorful bowl brings a little extra joy to your table tonight. It is such a fun and fresh way to feed the people you love. Happy cooking!
— Lidia
Copycat Qdoba Chicken Burrito Bowl
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup long -grain white rice
- 2 cups wate r
- 0.25 cup fresh cilantro, finely chopped
- 3 tablespoons lime juice, divided
- 15 ounces canned corn, drained and pan-roasted until charred
- 0.25 cup red onion, finely diced
- 1 jalape ño, seeded and minced
- 8 ounces white American cheese, cubed
- 4 ounces Monterey Jack cheese, shredded
- 0.5 cup heavy cream
- 4 ounces canned diced green chiles
- 1 cup black beans, rinsed and warmed
- 1 cup romaine lettuce, shredded
- 0.5 cup sour cream
Instructions
- In a non-reactive bowl, whisk together the minced chipotle peppers, olive oil, garlic, oregano, and cumin. Add the chicken thighs, coating thoroughly, and marinate for at least 30 minutes.
- Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and fold in the chopped cilantro, 1 tablespoon of lime juice, and salt to taste.
- Preheat a grill pan or cast-iron skillet over medium-high heat. Grill the marinated chicken for 6-8 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Rest for 5 minutes before dicing into 0.5-inch cubes.
- Prepare the corn salsa by mixing the charred corn, red onion, jalapeño, and 1 tablespoon of lime juice in a small bowl. Season with salt.
- Construct the queso sauce by combining the white American cheese, Monterey Jack, heavy cream, and green chiles in a small saucepan over low heat. Stir constantly until smooth and emulsified.
- Assemble the bowls by layering the cilantro-lime rice at the base, followed by black beans and the diced chicken.
- Top with the roasted corn salsa, shredded lettuce, a generous drizzle of the three-cheese queso, and a dollop of sour cream.
