Description
This Copycat Chipotle Burrito Bowl Recipe brings all the bold restaurant-style flavors home with juicy chipotle-marinated chicken, cilantro lime rice, black beans, and your favorite burrito bowl toppings. It’s perfect for meal prep or an easy family dinner.
Ingredients
- For the Chicken:
- 1/2 medium red onion, coarsely chopped
- 3 cloves garlic
- 1/3 cup sauce from 1 (7-ounce) can chipotle peppers in adobo sauce
- 1/4 cup water
- 2 tablespoons vegetable oil, plus more for cooking the chicken
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken breasts or thighs
- For the Rice:
- 1 cup long-grain white rice
- 1 large bunch fresh cilantro
- 1 clove garlic, minced
- 1 large lime, zested and juiced
- 2 tablespoons vegetable oil
- 1 1/3 cups water
- 1 teaspoon kosher salt, plus more to taste
- Topping Options:
- 1 (15-ounce) can black or pinto beans, drained and rinsed
- 4 ounces cheddar, Monterey Jack, or Mexican blend cheese, shredded
- 1/2 medium head romaine lettuce, thinly sliced
- Guacamole or 1 medium ripe avocado, diced
- Sour cream
- Corn salsa
- Salsa or pico de gallo
Instructions
- Marinate the chicken: Add the chopped red onion, garlic, chipotle sauce, water, vegetable oil, chili powder, kosher salt, cumin, oregano, and black pepper to a blender. Blend until smooth. Pour into a large zip-top bag or bowl. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or up to overnight.
- Prepare the rice: Rinse the rice under cold water in a fine-mesh strainer, then let it drain. Finely chop the cilantro, mince the garlic, and zest and juice the lime.
- Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the rice and garlic and cook, stirring constantly, until fragrant and lightly toasted, about 3–4 minutes.
- Add the water, 1/2 cup of the chopped cilantro, and 1 teaspoon kosher salt. Stir to combine and bring to a boil over high heat. Cover, reduce heat to low, and cook for 15–17 minutes, or until the rice is tender.
- Cook the chicken: Heat a large cast iron skillet or grill pan over medium-high heat. Remove the chicken from the marinade and wipe off excess marinade with paper towels.
- Add a little oil to the skillet or brush the grill pan with oil. Cook the chicken in batches, without crowding the pan, for 2 1/2 to 4 1/2 minutes per side, or until well browned and the internal temperature reaches 165°F. Transfer to a cutting board and repeat with remaining chicken.
- Finish the rice: When the rice is done, remove it from the heat and let it steam, covered, for 10 minutes. Then fluff with a fork and stir in the remaining cilantro, lime zest, and lime juice.
- Prepare the toppings: Drain and rinse the beans under hot water. Shred the cheese if needed. Thinly slice the romaine lettuce. Dice the avocado if using.
- Assemble the bowls: Cut the chicken into bite-sized pieces. Divide the cilantro lime rice and beans among 4 bowls. Top with the chicken, cheese, lettuce, avocado or guacamole, sour cream, corn salsa, and salsa or pico de gallo as desired.
Notes
- Grilling option: The chicken can also be cooked on an outdoor grill over medium-high heat (about 425°F) for about 4 minutes per side.
- Make ahead: The chicken can be marinated up to 1 day ahead, and the rice can be cooked up to 1 day ahead and refrigerated.
- Storage: Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 4 days.
- Substitutions: Chicken tenders or chicken cutlets can be used instead of breasts or thighs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American