Today we have a really great recipe for you all that also works really well as a weekly meal plan dish, our Honey-Chipotle Chicken Burrito Bowls! The real “recipe” here is actually for the cilantro-lime quinoa, since everything else is more of a throw together sort of thing, including the honey-chipotle shredded chicken! The cilantro-lime quinoa is one of my favorite things ever and goes well with SO many different things. It’s so tasty and full of bold flavors, plus it makes the perfect, healthy base to our burrito bowls.
We’re a total sucker for the burrito bowls from the Chipotle chain, but sometimes it’s nice to be able to create a bowl from scratch especially when there’s enough ingredients to create a few extra bowls to mix and match for the next few days of work. I’ve talked about dull ‘weekly meal plan’ meals recently and what a bummer they can be day after day, but the versatility of toppings and flavors for these bowls keep things really interesting. Aside from the cilantro-lime quinoa and the honey-chipotle shredded chicken, which is also so incredibly tasty and simple, you can really add whatever toppings you want to enjoy your own customized burrito bowls.
You might also like our Carne Asada Recipe, our Carne Asada Burrito Bowls, Tomato Salsa recipe, or our Carne Asada Nachos.
Enjoy! xx, Jenny
Honey-Chipotle Chicken Burrito Bowls
INGREDIENTS
cilantro-lime quinoa
- 2 ¼ cups warm chicken stock
- 2 garlic cloves
- ¾ bunch cilantro, divided and chopped
- ½ teaspoon salt
- 1 ¼ tablespoons extra virgin olive oil
- 1 cup dry quinoa
- zest and juice of 1 large lime
honey-chipotle chicken
- 3 tablespoons minced chipotle in adobe
- 3 tablespoons honey
- 2 heaping cups cooked and shredded chicken breasts, warm
- salt and pepper to taste
assembly
- black beans
- lightly charred sweet corn
- pico de gallo
- guacamole
- sour cream or crèma
- crumbled queso fresco
- fried corn tortilla strips/bits, optional
- hot sauce, optional
- lime wedges, optional
INSTRUCTIONS
- For rice: Place stock, garlic, ½ bunch of cilantro, and salt into a blender and blend for 2 minutes.
- Pour oil into a medium pot and place over medium-high heat. Add quinoa and toast for 2 to 3 minutes. Pour cilantro-garlic infused stock into the pot with quinoa and bring to a boil.
- Lower the heat to medium and bring stock to a hard simmer. Partially cover and continue to simmer until quinoa until the stock has been absorbed and the quinoa has cooked through.
- Add the lime zest and juice to the quinoa, season with salt and pepper and fluff together with a fork. Set aside.
- For chicken: Combine the chipotle with adobe and honey into a small mixing bowl and whisk together. Pour mixture over the shredded chicken and toss together until completely combined. Set aside.
- To assemble: Scoop some of the cilantro-lime quinoa into each bowl and top with desired remaining ingredients. Sprinkle each bowl with remaining cilantro and serve.
Did you make this recipe? We want to see!
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Loved it! Made rice instead of quinoa and seasoned the chicken before cooking at it was amazing!
This was AMAZING! Thank you for the fantastic recipe. The flavors are outstanding.
So happy you enjoyed this one! Such a great lunch or dinner :)
Can you tell me the nutritional value of this recipe. I’d love to make it.
We don’t calculate that but there are a lot of apps that will do that for you if you enter the ingredient list.
I love Buddha bowls. They are so filling and healthy and easily made. Loved the cilantro lime flavours.
Made it last night it was sooo good!! For the chicken, I used half BBQ sauce and Half Adobo to make it less picante. And the quinoa is super flavourful
Glad you liked it! :)
Hey, I’m from Germany and realy want to cook this amazing recipe but I can’t find a useful translation for ‘adobe’. Could you please descipe what it means. I would be realy grateful.
Thanks in advance!
of course! adobe is a sauce-like mixture most commonly used to preserved smoked jalapenos (aka chipotle peppers)…the flavors/ingredients usually consist of paprika, oregano, salt, and vinegar. If you can’t find it, I recommend using your favorite hot sauce…harissa or sambal also work very well!
I made this last night for dinner and WHOA. It was delicious! I don’t usually love quinoa, but the addition of the cilantro and lime really put it over. I chose to use the adobochili&honey mixture with cooked shrimp rather than chicken and I added shredded lettuce to the bowl as well. All in all a wonderful combination, I made one for my lunch at work, so not a sad desk lunch at all!
Aw yay!! So glad you like this one…the cilantro + lime really do work wonders…the combination is also SO good with brown rice as well as farro! :)
Oh my goodness! This looks delicious! I’ve just moved to NYC from the UK and I’ve been looking for some U.S food bloggers to follow :) I’ll definitely be using these recipes! Thanks xx
What are your thoughts on omitting the cilantro for those who aren’t fans of it? Any recommendations for a replacement?
This looks amazing! Such a great idea for Taco Tuesday in my home. Question: My daughter has that enzyme in her saliva that makes cilantro taste like soap. What do you recommend as an alternative in the stock mixture?
WOW. This is a must to try. Maybe tonight. Thanks!