Burrito Bowl Recipe
If you’re a fan of Chipotle and love its delicious burrito bowls, why not recreate the experience at home? This copycat Chipotle burrito bowl brings together all the savory elements you love – marinated chicken, cilantro lime rice, corn salsa, guacamole, and more – to create a flavorful, customizable meal.
Why You’ll Love This Recipe
There are so many reasons to love this Chipotle burrito bowl recipe! First, it offers full customization. Whether you prefer extra guacamole or a lighter portion of rice, you control the ingredients. Plus, you can make the dish as healthy or indulgent as you’d like. Cooking at home also ensures you get the freshest ingredients, making each bite more satisfying. It’s a great option for meal prepping, allowing you to enjoy this delicious bowl whenever you want without heading out to a restaurant.
Ingredients
- Chipotle Chicken
- Cilantro Lime Rice
- Easy Corn Salsa (made with frozen corn)
- Fresh Tomato Salsa
- Chipotle Guacamole
- Canned black beans
- Chopped romaine lettuce
- Shredded Monterey Jack cheese
- Sour cream
- Lime wedges
- Tortilla chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Ingredients: Start by cooking the cilantro lime rice and marinating the chicken. Grill or stovetop cook the chicken, then let it rest before slicing it into bite-sized pieces. Make the corn salsa, fresh tomato salsa, and guacamole, and warm the black beans in a small saucepan. Shred the cheese and chop the lettuce.
- Assemble the Bowls: Divide the rice and lettuce evenly between bowls. Layer the chicken, corn salsa, tomato salsa, guacamole, beans, cheese, and sour cream on top of the base. Serve with lime wedges and tortilla chips on the side.
Servings and Timing
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
Variations
- Protein Options: Swap the chicken for steak, carnitas, or sofritas for a different flavor.
- Rice Swap: Replace cilantro lime rice with brown rice or lettuce for a lighter version.
- Toppings: Add other favorite toppings like shredded cheese, jalapeños, or salsa verde.
- Vegan Option: Skip the meat and use black beans or pinto beans as the protein, topped with guacamole and salsa.
Storage/Reheating
Store any leftovers in separate containers to maintain freshness. The rice, beans, and chicken can be stored in the fridge for up to 3 days. When reheating, microwave or heat on the stovetop, but be careful not to overheat the guacamole or lettuce, as they don’t fare well with reheating.
FAQs
Can I make this recipe in advance?
Yes, the ingredients can be prepped ahead of time and stored separately in the fridge to assemble the bowls later.
How do I make the chicken more flavorful?
Let the chicken marinate for at least an hour to absorb the flavors. You can also adjust the seasonings to suit your taste.
Can I use a different protein for the burrito bowl?
Absolutely! You can use steak, carnitas, or tofu for a plant-based option.
How do I make the rice more flavorful?
Add extra lime juice or chopped cilantro to the rice for more zest.
Can I use store-bought salsa and guacamole?
Yes, using store-bought versions can save time, though homemade adds extra freshness.
What other vegetables can I add to the bowl?
Try adding bell peppers, avocado, or sautéed onions for additional texture and flavor.
Can I freeze the components of the burrito bowl?
Yes, the chicken and rice can be frozen for up to a month. Just reheat when ready to serve.
Is this recipe spicy?
The spiciness is mild, but you can adjust the heat by adding extra jalapeños or hot salsa.
Can I make this recipe gluten-free?
Yes, just ensure all ingredients are gluten-free, including the tortillas if you’re adding them.
How can I make the guacamole spicier?
Add more jalapeños or a dash of hot sauce to the guacamole for an extra kick.
Conclusion
This copycat Chipotle burrito bowl is an easy, customizable meal that brings the flavors of your favorite Mexican restaurant to your kitchen. Whether you’re cooking for yourself or a group, this recipe allows you to tailor each bowl to your taste while maintaining that signature Chipotle flavor. Enjoy!
Burrito Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Mexican-Inspired, Comfort Food
- Method: Stovetop, Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Description
Recreate a Chipotle-inspired burrito bowl at home with this easy-to-follow recipe featuring marinated chicken, cilantro lime rice, black beans, fresh salsas, and creamy guacamole. Perfect for customizing to your taste, this meal offers a delicious blend of smoky, spicy, and fresh flavors, making it a favorite for any occasion.
Ingredients
For the Chipotle Chicken:
- 2 boneless, skinless chicken breasts (1 to 1¼ pounds total weight)
- 3 tablespoons olive oil, divided
- 1 tablespoon distilled white vinegar (or juice from 1 lime)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper (adjust to taste)
For the Cilantro Lime Rice:
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Salt, to taste
For the Black Beans:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Fresh Tomato Salsa:
- 2 to 3 medium tomatoes (1 to 1½ pounds), diced
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro
- 3 jalapeño peppers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt, to taste
For the Easy Corn Salsa:
- 16 ounces frozen yellow sweet corn, thawed
- ⅓ cup diced red onion
- 1 medium to large jalapeño, seeded and diced
- 1 lime, juiced
- ¼ teaspoon salt, or to taste
- ½ cup loosely packed cilantro leaves, chopped
For the Chipotle Guacamole:
- 3 large ripe avocados, preferably Hass
- ½ lemon, juiced
- ½ lime, juiced
- ¼ cup finely diced red onion
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon finely diced jalapeño
- ⅛ teaspoon salt, or to taste
Additional Toppings:
- 4 cups shredded romaine lettuce
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 1 lime, cut into wedges
Instructions
- Prepare the Chipotle Chicken:
- In a small bowl, whisk together 2 tablespoons olive oil, vinegar (or lime juice), chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, and cayenne pepper.
- Place chicken breasts in a resealable plastic bag or shallow dish, pour marinade over them, seal, and refrigerate for at least 1 hour, up to 8 hours.
- After marinating, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4 minutes without moving, flip, and cook for an additional 3-4 minutes until the internal temperature reaches 165°F (74°C).
- Transfer to a cutting board, let rest for 5 minutes, then slice into bite-sized pieces.
- Prepare the Cilantro Lime Rice:
- Bring 2 cups water to a boil in a medium saucepan.
- Add rice, reduce heat to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is tender.
- Remove from heat, let sit covered for 5 minutes, and fluff with a fork.
- Stir in olive oil, lime juice, chopped cilantro, and salt.
- Prepare the Black Beans:
- Heat 1 teaspoon olive oil in a small saucepan over medium heat.
- Add black beans, cumin, salt, and pepper. Stir to combine and heat through for about 5 minutes.
- Prepare the Fresh Tomato Salsa:
- Combine diced tomatoes, red onion, cilantro, jalapeños, lemon juice, lime juice, and salt in a bowl. Mix well and refrigerate until ready to serve.
- Prepare the Easy Corn Salsa:
- Combine thawed corn, red onion, jalapeño, lime juice, salt, and chopped cilantro in a bowl. Mix well and refrigerate until ready to serve.
- Prepare the Chipotle Guacamole:
- Mash avocados in a medium bowl until creamy but chunky.
- Add lemon juice, lime juice, red onion, cilantro, jalapeño, and salt. Stir gently to combine.
- Assemble the Burrito Bowls:
- Divide cilantro lime rice among four bowls.
- Top each with shredded lettuce, sliced chicken, black beans, shredded cheese, guacamole, tomato salsa, corn salsa, and a dollop of sour cream.
Notes
- The chicken can be marinated the night before for added flavor.
- Adjust the heat in the salsas and guacamole by adding more or fewer jalapeños to suit your taste.
- For a vegan option, swap the chicken for grilled tofu or another plant-based protein.
