Copycat Chipotle Chicken Burrito Bowl Recipe
This Chicken Burrito Bowl recipe is a flavorful copycat of Chipotle’s famous chicken bowl. Marinated in a zesty blend of chipotle peppers, lime, and spices, the grilled chicken is served over cilantro lime rice and topped with fresh ingredients like corn, black beans, romaine lettuce, avocado, cheese, salsa, and sour cream to create a satisfying and vibrant meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (includes marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
For the Chicken
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 chipotle peppers in adobo sauce + 2 tablespoons of the sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
For the Bowls
- 4 cups cilantro lime rice (prepared separately)
- 1 cup corn kernels (drained if canned)
- 1 cup canned black beans (drained and rinsed)
- 2 cups shredded romaine lettuce
- 1 avocado, diced
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo or other salsa
- ¼ cup sour cream
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, minced chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight to allow flavors to infuse.
- Prepare Toppings and Rice: While the chicken marinates, cook the cilantro lime rice according to your preferred recipe. Drain the corn and black beans. Shred the romaine lettuce, dice the avocado, and shred the cheddar cheese. Set all toppings aside for assembly.
- Grill the Chicken: Preheat a grill pan over medium-high heat. Shake off excess marinade from the chicken breasts and place them on the pan. Grill each side for 3-5 minutes until grill marks appear. Reduce heat to medium and continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Chop the Chicken: Slice the rested chicken into bite-sized pieces suitable for bowl assembly.
- Assemble the Burrito Bowls: In individual bowls, layer the cilantro lime rice, grilled chicken pieces, corn, black beans, shredded romaine, shredded cheddar cheese, salsa, diced avocado, and a dollop of sour cream. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight enhances the depth of flavor.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Substitute cheddar cheese with a vegan cheese for a dairy-free option.
- Cilantro lime rice can be prepared in advance and refrigerated.
- Add jalapeños or hot sauce for extra heat if desired.
