You know how much I love any bowl dinner, and burrito bowls are definitely my absolute favorite way to meal prep for the week.
I am a true Chipotle lover, but let’s be honest, it can get a bit pricey to indulge too often. So, I’ve created the perfect copycat recipe that captures all the deliciousness of my favorite fast-food treat.
This homemade Chipotle Chicken Burrito Bowl with Cilantro Lime Rice is a vibrant and healthy alternative to takeout, and it’s surprisingly easy to whip up.
My grandma used to make a similar dish every Sunday after church, and the smell of those simmering spices always brings me back to childhood.
After moving to the Netherlands and discovering a Chipotle just a few blocks away, it quickly became our go-to spot for a quick and satisfying meal. It’s so much healthier, tastier, and fresher than any other fast-food option I can think of. I remember those first few bites, the explosion of flavors, the perfect balance of spice and freshness. It was an instant classic.
Inspired by those delicious Chipotle bowls, I decided to recreate the magic in my kitchen. I started experimenting with different marinades and toppings, and soon, I had perfected my version of this crowd-pleasing dish. I love loading mine up with a variety of colorful veggies, but feel free to customize it with your favorite ingredients.
This Chipotle Chicken Burrito Bowl recipe is not only delicious, but also incredibly satisfying. It’s a complete meal in a bowl, packed with protein, fiber, and healthy fats. It’s perfect for busy weeknights, meal prepping for lunches, or even a fun weekend gathering with friends and family.
Ingredients
Chicken
This recipe calls for 2 1/2 lbs of boneless, skinless chicken thighs. Chicken thighs are a great option for burrito bowls because they are naturally flavorful and stay moist when cooked. I remember a time when I was little, I used to always pick off the chicken from my dad’s plate because I thought it was the best part of the meal!
Olive Oil
You’ll also need 2 tablespoons of olive oil for the marinade. Olive oil is a healthy fat that adds richness and flavor to the chicken. Did you know that olive oil is extracted from the fruit of the olive tree? Each olive contains about 20% oil by weight.
Lime
The recipe uses both the zest and juice of one lime. The zest is the fragrant outer layer of the lime peel, and it adds a bright, citrusy flavor to the marinade.
The juice adds acidity and brightness to the dish. When limes get close to expiring; the juice gets a little more bitter. So Iif yours tastes bitter, you might want to try a different lime!
Chipotle Chiles in Adobo Sauce
This is what gives the chicken its signature chipotle flavor. Chipotle chilies are jalapeño peppers that have been smoked and dried. Adobo sauce is a flavorful sauce made with chilies, tomatoes, vinegar, and spices.
I didn’t know this until recently, but Chipotle chilies are actually named after the smoke-drying process they undergo, which is called ‘chipotl’ in the Nahuatl language, an indigenous language of central Mexico.
Cilantro
Fresh cilantro is a must-have for any chipotle chicken burrito bowl. It adds a bright, herbaceous flavor that really complements the other ingredients. Cilantro is one of those herbs that you either love or hate. Some people think it tastes like soap, but I personally love it!
White Rice
The recipe calls for 4 cups of cooked white rice. The rice serves as a base for the bowl and helps to soak up all the delicious flavors. White rice is a staple food in many cultures around the world. It is a good source of carbohydrates, which provide your body with energy.
Black Beans
Black beans are a great source of protein and fiber. They also add a nice heartiness to the bowl. Black beans are a type of legume, which is a seed that grows in a pod. There are many varieties of black beans, but the most common type is the black turtle bean.
Recipe
The first thing we’ll do is create the marinade. This is what infuses the chicken with all that smoky chipotle flavor we love. I learned this the hard way once when I skimped on the marinade time – the chicken was just bland! Trust me, a good marinade is key.
Once your chicken is marinating in all that deliciousness, we can move on to prepping the other ingredients. You can chop up your veggies, cook the rice according to package instructions, and get everything ready for assembly.
While the rice is cooking, preheat your grill. You want it nice and hot for when the chicken goes on. Grilling the chicken is what gives it that beautiful char and smoky flavor. If you don’t have a grill, no worries! You can also cook the chicken in a skillet over medium-high heat.
Once the chicken is cooked through, it’s time to assemble your bowls! Here’s the fun part – you get to customize them however you like. I love to add a base of fluffy cilantro lime rice, then pile on the flavorful chicken, black beans, and all my favorite veggies. Don’t forget the fresh cilantro for that pop of color and brightness!
Finally, the moment you’ve been waiting for – topping time! This is where you can get creative and really make your bowls your own.
Chipotle offers a variety of salsas, guacamole, sour cream, and cheese. Personally, I love a good dollop of sour cream to cool things down a bit, but that’s totally up to you!
Here’s a tip for meal prepping: store any leftover grilled chicken in an airtight container in the refrigerator for up to 5 days. You can also store all the other components in separate containers in the fridge.
Then, when you’re ready for a quick and easy lunch or dinner, just reheat the rice, chicken, beans, and veggies in the microwave until warmed through.
Top with your favorite salsas and shredded lettuce, and enjoy!
Why Is The Term ‘Copycat’ Coined To This Recipe?
The term “copycat” in “copycat Chipotle Chicken Burrito Bowls” refers to the fact that the recipe aims to replicate the flavors and style of the popular burrito bowls served at the fast-casual Mexican restaurant chain, Chipotle Mexican Grill.
Tips For Prepping Ahead
Tip # 1 – Double the Marinade
Marinating the chicken overnight is a game-changer, but for an extra punch of flavor, double the marinade. This not only intensifies the chipotle flavor but also creates a thicker sauce that clings to the chicken, resulting in more intense flavor in every bite.
Tip # 2 – DIY Pico de Gallo
Skip the store-bought salsa and make your own! Chop up some tomatoes, onions, and cilantro, and add a squeeze of lime juice. This homemade pico de gallo is fresher and tastier than anything you can buy.
Tip # 3 – Guac Goal
To prevent your guacamole from browning, add a layer of plastic wrap directly on the surface of the guacamole before covering the bowl. This creates an airtight seal that keeps the air out and the guacamole green.
FAQs
My chicken always seems dry after grilling. What am I doing wrong?
I used to have the same problem! It turns out, overcrowding the grill is a major culprit. Make sure to leave enough space between the chicken pieces so they can cook evenly without steaming. Also, use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
How can I keep my cilantro fresh for longer?
Place the stems in a glass of water, cover loosely with a plastic bag, and store in the refrigerator. This will keep your cilantro fresh and vibrant for up to a week.
What’s the best way to store leftover rice?
Store leftover rice in an airtight container and place a slightly damp paper towel on top before sealing. This will help to keep the rice moist and prevent it from drying out.
Chipotle Chicken Burrito Bowls
Ingredients
For the Chicken Marinade:
- 2 tablespoons olive oil
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 2 chipotle chiles in adobo sauce chopped
- 1 tablespoon adobo sauce
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 2 1/2 pounds boneless skinless chicken thighs
- 4 cups cooked white rice
- 1 15-ounce can black beans, rinsed and drained
For the Cilantro Lime Rice
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 jalapeño seeded and chopped (optional)
- 2 cloves garlic minced
- 1 1/2 cups jasmine rice
- 2 1/2 cups chicken broth
- 1/2 cup chopped fresh cilantro
- 1 lime juiced
- Salt to taste
Optional toppings
- Salsa
- Guacamole
- sour cream
- shredded cheese
- chopped lettuce
Instructions
For the Chicken
- In a large bowl, whisk together the olive oil, lime zest, lime juice, chipotle chiles in adobo sauce, adobo sauce, honey, cumin, garlic powder, and salt. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat a grill or grill pan to medium-high heat. Grill the chicken for 4-5 minutes per side, or until cooked through.
For the Rice
- Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the rice and stir to coat. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Stir in the cilantro, lime juice, and salt. Fluff with a fork and serve.
Assemble!
- To assemble the burrito bowls, divide the cooked rice, black beans, and chicken among bowls. Top with your desired toppings.
Notes
- For extra flavorful chicken, marinate it for overnight.
- You can use any type of rice you like for this recipe.
- Feel free to add your favorite toppings to your burrito bowls.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
