Chipotle bowl

A recipe developer and food photographer, Leah Maroney is an chipotle bowl home cook and food blogger who has written over 300 recipes for The Spruce Eats. Noah Velush-Rogers works on food prep for several area caterers.

He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Marinate the chicken ahead of time and grill it up right before you’re ready to serve the burrito bowls. Just like at Chipotle, what goes inside the burrito bowl is totally up to you.

While there are a variety of suggested toppings that make the burrito bowl great, the idea behind this customizable recipe is that you can add whatever you like. Tuck the chicken inside a burrito if you like. In a blender or food processor, combine the onion, chipotle pepper and sauce, garlic, chicken broth, lime, oil, chili powder, salt, cumin, oregano, and pepper. Add the chicken to the marinade. Cover and refrigerate for at least 1 hour or for a maximum of 4 hours. If you marinate for too long, the lime juice will actually start to cook the chicken. When you’re ready to cook the chicken, heat your grill pan on high heat.