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.
