El Jefe Chicken Roots Bowl Copycat Recipe

Here is the El Jefe Chicken Roots Bowl Copycat Recipe! It was a blur of a summer, but in the midst of it all…this quick & healthy bowl is one I can’t get over. With that being said, I came up with my own version to be able to enjoy it all the time at home.

On a trip to the East Coast, Noah and I drove through Richmond, Virginia. In need of a quick and healthy dinner, we stopped at Roots Natural Kitchen…I’m hooked. I love being able to eat healthy while eating out on vacation. When we got back home to Colorado, cooking date nights consisted of perfecting the bowl (with the help of Noah’s honesty).

This bowl is bursting with an array of flavors—from the cilantro lime roots rice & sauce, to the tangy savory marinade, & fresh veggies. I give you my *perfected* copycat El Jefe Roots Bowl.

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The Ingredients

Protein

• 5 Chicken Thighs

Cilantro Lime Roots Rice

• 1 Cup Rice
• 1 Lime juiced
• 1 Tablespoon Cumin
• 1 Tablespoon Garlic
• ½ Teaspoon Salt or to taste
• ½ Teaspoon Pepper or to taste

Chicken Marinade & Seasoning

• ½ Cup Cilantro
• 1 Tablespoon Garlic
• 1 Lime juiced
• 1 Tablespoon Paprika
• ½ Teaspoon Salt

For the Bowl

• 2 Cobbs Corn roasted
• 1 Can Black Beans
• 1 Red Onion
• 1 Cup Cherry Tomatoes

Cilantro Lime Sauce

• 1 Avocado
• 1 Cup Cilantro
• 1 Cup Green Onion
• 1 Tablespoon Garlic
• 1 Tablespoon Olive Oil
• 1 Lime juiced
• ¼ Cup White or Apple Cider Vinegar
• ½ Teaspoon Salt

Suggested Toppings

• Feta
• Avocado

How to Make an El Jefe Chicken Roots Bowl at Home

The details in this bowl are what bring this recipe to life. The creamy cilantro lime sauce, charred corn, and a perfect marinade.

Speaking of the marinade—if you want to optimize the flavor in this recipe, let the chicken sit in the marinade at least an hour before you make the El Jefe Chicken Roots Bowl. If you’re crunched for time—no worries, the chicken will still taste amazing without the marinade time.

While the chicken marinades, get all of the other ingredients made to add to the bowls. Preheat the oven to 400 degrees.

Get the corn and cut the corn off of the cob. Be careful not to cut yourself by doing this. Here are some of the best ways to cut corn off the cob. Once you’ve carefully cut the corn off the cob, get out a small baking sheet, and drizzle about a tablespoon of olive oil on the baking sheet. Add the cut corn to the baking sheet and bake on 400 for about 10 minutes. Make sure the corn doesn’t char too much. You’ll know it’s done when it has a nice golden brown color. You can also use a can of corn instead of corn off the cob.

Next, cook the rice.

How to Cook Perfect Cilantro Lime Roots Rice

For most types of rice, the general rule is to use a 1:2 ratio of rice to water. However, this ratio may change slightly based on the texture you prefer! Some want firmer rice, while others like a softer consistency. Personally, I like a perfect in between, so I follow the 1:2 ratio. Adjust the water quantity accordingly. If you like a softer rice, add about ¼ cup more water. If you like a firmer rice, add about ¼ cup less. Easy, right?

Before you begin, rinse the rice. To do this, put the rice in a bowl, fill the bowl with water, and stir the rice and the water around a couple times with your hands. You’ll then drain the water, be careful not to lose the rice while you drain it. Add the rice and water to a medium pot. Bring the water & rice to a boil. Once it’s boiling, reduce the heat to low and let it simmer, covered. Avoid lifting the lid while cooking to ensure it cooks evenly. Once it’s been about 15 minutes start checking every minute or so to see if the rice has reached the texture you desire.

Once the cooking time is complete, turn off the heat and let the rice sit, covered, for about 2 minutes. This will help give you fluffier grains.

Fluff the Rice!

Using a fork, gently fluff the rice. To properly do this, use the fork to gently stir and separate the grains of rice. This will prevent the rice from becoming to squished or sticky.

After fluffing, let the rice sit, uncovered, for a couple of minutes. This allows any leftover moisture to evaporate, giving a light and fluffy texture.

Your perfectly fluffy rice is now ready to be seasoned and turned into Cilantro Lime Roots Rice!

To season the rice, add the lime juice, cumin, garlic, salt & pepper and stir it in well using a large spoon.

If You’re Using A Rice Cooker Instead of the Stove: Using a rice cooker simplifies the process. Follow the manufacturer's instructions for water-to-rice ratios and let the cooker do its magic!

Cilantro Lime Sauce

Let’s make the delicious cilantro lime sauce! Take out your blender or food processor to make the cilantro lime sauce. Blend the avocado, cilantro, green onion, garlic, olive oil, lime juice, vinegar, & salt until creamy! Feel free to play with the flavor and spices if you prefer more or less of a certain flavor.

Cook the Chicken

You will now cook the marinated chicken. To do this, get out a baking dish and set the chicken thighs in the baking dish. Pour the remaining marinade over the chicken. Bake on 400 degrees for 20 minutes or until the internal temperature has reached 165 degrees.

I like to finish baking the chicken by letting it broil. This allows the outside to get crispy. To do this, set the oven to broil for the last 2-4 minutes of its bake time. Be sure to watch it carefully so it doesn’t burn! Once the chicken is finished, chop it into bite sized strips or cubes to add to the bowls.

If you didn’t have time to marinade the chicken—no worries! Simply get out a large bowl and toss the chicken thighs in the marinade. Get out a baking dish, and bake the chicken in the marinade the same way as above.

While the chicken cooks, chop the cherry tomatoes in half and the red onion into small pieces. You’ll also want to heat the black beans over the stove in a small pot for about 10 minutes on low-medium heat. You can also microwave them in a bowl for about a minute (or until they’re warm).

Last step! Assemble your Cilantro Lime Chicken Roots Bowls! Add the rice, chicken, corn, black beans, tomatoes, onion, and drizzle the cilantro lime sauce over your bowl. Sprinkle feta, slices of avocado, and a drizzle of sriracha as garnish!

Enjoy!

The Roots Way! When you go to Roots Natural Kitchen, they put all of the ingredients in a big metal bowl and toss everything. This is usually what I like to do—it blends the flavors perfectly!

Vegan/Vegetarian Options!

I love this recipe so much, but sometimes I want a lighter version! If you’re a vegan or vegetarian simply omit the chicken. The beans in this bowl add a good amount of protein on their own, but I like to add tofu when I’m looking for even more protein.

To do this, I’ll marinade the tofu in the same marinade—cilantro, garlic, juiced lime, paprika and salt. I let the tofu sit for an hour, crumble it in a frying pan, then sauté it for about 10 minutes on medium-high heat.

Frequently Asked Questions?

Try My Other Roots Bowl!

The Southern Roots Bowl!