Chipotle Bowls With Copycat Chipotle Honey Vinaigrette
I often make some type of low carb burrito bowl because they’re so freakin good, but for this meal I wanted it to be as close to actual Chipotle as possible. I do love Chipotle, but tmi it makes me feel like shit after. Every time I think “Maybe it’ll be different this time” and then it’s not. Proud to say these bowls did not have the same effect!
The real key here was recreating the Chipotle honey vinaigrette bc everyone knows that’s the star. The real version has at least 12g sugar in a 2oz serving - that’s a lot!! My version had 12g in the entire bowl, and honestly next time I could use less. The spicy flavor is on point though, and it made my bowls taste like the real deal.
Here’s how you make it.
Ingredients:
1 tbsp cumin
2 tbsp garlic powder
1 tsp coriander
1 tsp salt
2 tsp smoked paprika
1 tsp thyme
1/2 tsp chili powder
1/2 tsp cayenne
1/2 tsp pepper
1/4 tsp clove
1lb boneless chicken thighs
4 tablespoons + 1/3 cup olive oil
1 medium red bell pepper sliced thin
1 medium green bell pepper sliced thin
1 red onion sliced
1/2 romaine heart chopped
1 can Chipotle peppers in adobo
1 clove garlic roughly chopped
2 teaspoons raw honey
1/3 cup red wine vinegar
1 teaspoon cumin
1/2 teaspoon oregano
Salt & pepper
Cauliflower rice
Sour cream
Guacamole or avocado
Pico de Gallo or salsa
Instructions:
Mix the first 10 seasonings listed with 3 tablespoons olive oil. Add the chicken and coat each piece. Heat a grill pan on medium high and cook for five minutes each side. Chop up into bite size pieces.
Heat 1 tablespoon olive oil in the same grill pan and cook the peppers and onions stirring occasionally for 10 minutes. Once they are soft to your liking remove and set aside.
Add 1-2 Chipotle peppers and 1/2-1 tablespoon adobo sauce, the remaining cumin, garlic, honey, 1/3 cup olive oil, salt, pepper, and oregano to a blender and blend until smooth. Add a pinch of lemon juice if needed.
Assemble bowls with all ingredients and enjoy!
