I’ve made it no secret that Chipotle is my most regular “fast food” restaurant. I would go there all the time when I was working. Each and every time I order the same darn thing, the chicken fajita bowl. One giant bowl of cilantro lime rice, chipotle chicken topped with the mild pico and the corn salsa. Then I add cheese lettuce and sour cream to the mix. And if that wasn’t enough I get a bag of their savory sea salt and lime tortilla chips and use those to shovel it all into my face.

Because who genuinely needs a fork? I’m helping save the environment.

I’m sure the whole bowl is like 8,000 calories. I won’t dare calculate it but I swear it’s entirely worth each and every one. But after so many trips to Chipotle (and after sooooo many chicken bowls, probably a gazillion calories worth) it was about time I make my own from-scratch version of Chipotle Chicken Fajita Rice Bowl.

Also, these bowls are entirely customizable, is that a word? Like today, I left off the cheese and I didn’t make the corn salsa. Instead I went with charred corn and from-scratch pico. SO flavor-packed, I promise.

To Make These Chipotle Chicken Fajita Rice Bowl Gather:

for the chicken:

boneless skinless chicken breast halves
a large lime juiced
from-scratch fajita seasoning
ground chipotle pepper
1/2 teaspoon extra light olive oil

the peppers and onions:

olive oil spray
red bell pepper
orange bell pepper
yellow bell pepper
green bell pepper
sweet onion
kosher salt

for the bowl:

cilantro lime rice or cauliflower lime rice
pico de gallo
(better than Chipotle) guacamole
sliced avocado
charred sweet corn or Chipotle’s sweet corn salsa
black beans
greek yogurt or sour cream
hot sauce
tortilla chips

Always start cooking the rice first, using my regular appliance, the rice cooker. Once cooked, fluff it with a fork and throw in some grated lime zest, the juice of 1/2 a lime, minced cilantro, salt and a 1/2 teaspoon extra light olive oil.

However for a healthier, low-carb option make cilantro lime cauliflower rice!

Place 1-1/2 pounds of boneless, skinless chicken breast halves (or butterflied) into a large bowl. Measure and add in 1/2 teaspoon extra light olive oil, the juice from 1 lime, 1-1/2 tablespoons taco or fajita seasoning and 3/4 teaspoon ground chipotle powder.

Toss the chicken to coat every square inch. Set this off to the side for a few.

Meanwhile get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Also, drain and rinse 1 (15 ounce) can of black beans.

Slice up a small-ish red, orange, yellow and green bell pepper. Along with a large sweet onion, or any onion you have on hand.

Next, lightly spray (with olive oil) and preheat a large 12-inch nonstick or cast iron skillet on medium-high heat. Work in batches (if necessary) and cook each of the chicken breasts for 6 to 8 minutes on each side or until fully cooked.

Once they are fully cooked, transfer them to a cutting board and repeat with any remaining chicken breasts. Allow the chicken to rest for at least 5 minutes before chopping. Keep the chopped chicken warm under foil.

Increase the temp under the same skillet used to cook the chicken to high. Drop in the peppers and onions with a few pinches of kosher salt. Toss them around to coat in any remaining oil and then let them simply sit there undisturbed so they can develop a good char.

Stir occasionally so they cook evenly. I like mine to be soft yet still a bit firm. Pat likes them melt-in-your-mouth soft. So with that said, remove the peppers and onions to serving bowl when they’re the way you like them.

Finally it’s time to start building your Chipotle Chicken Fajita Rice Bowl.

Build your bowls by layering cilantro lime rice, black beans, caramelized peppers and onions, charred corn, chopped chipotle chicken. Garnish with a slices of ripe avocado, pico de gallo and nonfat plain greek yogurt or sour cream.

A squeeze of lime, a few dashes of hot sauce and then inhale.

Oh how WORTH KEEPING this Chipotle Chicken Fajita Rice Bowl! Bright, fresh and slightly spicy with a billion toppings. And dare I say these are better than the “real” thing? Skip the carry out and make these epic bowls in the comfort of your own kitchen. You won’t regret it.