Print

Flavorful Copycat Chipotle Burrito Bowl Recipe Easy Homemade Guide

copycat chipotle burrito bowl recipe - featured image
Print Recipe

A quick and easy copycat recipe to recreate the smoky, tangy, and fresh flavors of Chipotle’s burrito bowl at home, perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts (thighs recommended for juiciness)
  • 2 tablespoons chipotle peppers in adobo sauce, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • Zest and juice of 1 lime
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon butter or olive oil
  • Salt, to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • ½ teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium tomato, diced
  • ½ red onion, finely chopped
  • 1 avocado, sliced or diced
  • Shredded lettuce or mixed greens
  • Shredded cheese (optional, sharp cheddar recommended)
  • Sour cream or Greek yogurt (optional)
  • Fresh lime wedges, for serving

Instructions

  1. Marinate the chicken: In a bowl, combine chopped chipotle peppers, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and olive oil. Add chicken thighs and coat evenly. Cover and refrigerate for at least 10 minutes, ideally a few hours or overnight.
  2. Cook the rice: Rinse rice under cold water until clear. In a medium saucepan, bring water or chicken broth to a boil. Add rice and salt. Cover, reduce heat to low, and simmer for 18 minutes without lifting the lid. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in lime zest, lime juice, chopped cilantro, and butter or olive oil.
  3. Prepare the black beans: Warm drained black beans with cumin, salt, and pepper over medium heat, stirring occasionally until heated through. Keep warm.
  4. Cook the chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook 4-5 minutes per side until browned and cooked through (internal temperature 165°F). Remove and rest for 5 minutes, then slice into strips.
  5. Prepare toppings: Dice tomato, chop onion, slice avocado, and prepare lettuce or greens. If using frozen corn, warm briefly by sautéing or microwaving.
  6. Assemble the burrito bowls: Start with cilantro-lime rice base. Add black beans, sliced chicken, corn, tomato, onion, avocado, and lettuce. Top with shredded cheese and sour cream if desired. Serve with lime wedges.

Notes

Marinate chicken overnight for best flavor. Rinse rice to remove excess starch. Keep lid on rice pot while cooking for fluffiness. Rest chicken after cooking to retain juices. Adjust chipotle pepper quantity to control heat level.

Nutrition

Keywords: Chipotle, burrito bowl, copycat recipe, chicken, cilantro-lime rice, black beans, easy dinner, meal prep

Find it online: https://cheerycrisp.com/flavorful-copycat-chipotle-burrito-bowl-recipe-easy-homemade-guide/