Copycat Chipotle Chicken Bowl ~ Gluten-Free

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I think my husband and children would eat this meal every day of their lives if I didn't put my foot down and insist on some variety 😉 This recipe truly is delicious!!! And, it's so easy to prepare...I always make 2 batches at a time, so we are sure to have enough for a couple of meals 🙂 Enjoy!
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Prep Time 20 minutes
Cook Time 27 minutes
Refrigerator Time 4 hours
Total Time 4 hours 47 minutes
Course Dinner, Lunch, Main Dish, Salads
Cuisine American, Mexican
Servings 4 Chicken Breasts

Ingredients
  

  • 4 Boneless, Skinless Chicken Breasts Rinsed and dried
  • ¼ Cup Water
  • ¼ Cup Distilled White Vinegar
  • 4 Tbsps Canola Oil
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Chili Powder
  • ½ teaspoon Ground Black Pepper

Ingredients for Chipotle Chicken Bowl

  • 2 Cups Cooked Rice
  • 2-4 Cups Shredded or Chopped Lettuce
  • 4 Breasts Chopped Chipotle Chicken (from the above recipe)
  • 1-2 Cups Shredded Cheese any flavor you desire
  • 1 Cup Pico de Gallo I buy this pre-made in the produce section
  • 1-2 Medium Chopped Tomatoes
  • 1-2 Avocados Smushed
  • Sour Cream I use the Lite version
  • 1-2 Green Onions chopped
  • Copycat Chipotle Honey Vinaigrette Dressing *recipe in the "Sides & Salads" of the "All Recipes" section on my website

Instructions
 

  • Gather the ingredients.
  • Place the rinsed and dried Chicken into a Large Ziploc Baggie. Set aside.
  • In a medium-sized bowl, combine the rest of the ingredients and whisk well.
  • Pour the marinade over the Chicken in the baggie and seal securely, being sure to press air out of the bag. Squish the chicken around in the baggie to coat evenly.
  • Place the sealed baggie with the marinating chicken in the baking dish that you will be using later. Refrigerate for at least 4 hours.
  • When ready to bake, preheat oven to 400 degrees and place one of the racks in the center position.
  • Meanwhile, remove the chicken from the marinade and place into the baking dish. Cover with foil.
  • Bake for 20 minutes on the center rack. Remove foil and bake for another 5-7 minutes, or until inside temperature of chicken registers 165 degrees or no longer pink inside.
  • Remove cooked chicken from oven and cut into bite-sized pieces.
  • To make a Chipotle Chicken Bowl, layer Rice, Lettuce, Chicken, Cheese, Pico de Gallo, Guacamole (or just smushed Avocados), Chopped Tomatoes, Sour Cream and, of course, the Chipotle Honey Vinaigrette Dressing!