Chicken Burrito Bowl Recipe (Copycat Chipotle Chicken) Recipe
This Chicken Burrito Bowl recipe is a flavorful copycat of Chipotle’s famous chicken bowl. Marinated in a smoky adobo and lime sauce, the grilled chicken is served atop cilantro lime rice with fresh toppings like corn, black beans, shredded lettuce, avocado, cheddar cheese, pico de gallo, and sour cream. Perfect for a satisfying, restaurant-style meal at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Chicken Marinade
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 chipotle peppers in adobo sauce (plus 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
Rice and Toppings
- 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: In a bowl, combine the olive oil, lime juice, minced chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Add the chicken breasts and toss to thoroughly coat. Cover the bowl and refrigerate to marinate for 2 hours or up to overnight to develop deep flavors.
- Prep the Ingredients: Before cooking, prepare all toppings: drain the corn and black beans, chop the romaine lettuce, dice the avocado, and shred the cheddar cheese. Also prepare the cilantro lime rice according to your preferred recipe.
- Cook the Chicken: Heat a grill pan over medium-high heat. Remove the chicken breasts from the marinade, shaking off excess. Place the chicken on the hot grill and cook for 3-5 minutes per side until grill marks form. Then, reduce the heat to medium and cook until the chicken is cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let rest for 5 minutes, then chop into bite-sized pieces.
- Assemble the Burrito Bowls: Divide the cilantro lime rice among four bowls. Top with the grilled chicken pieces, corn, black beans, shredded romaine, cheddar cheese, pico de gallo, diced avocado, and a dollop of sour cream. Serve immediately for a fresh and savory meal.
Notes
- Marinating overnight enhances the smoky flavor of the chicken.
- Use fresh chipotle peppers in adobo for authentic heat; adjust the quantity according to spice preference.
- Cilantro lime rice can be prepared ahead of time to save cooking time.
- For a dairy-free option, omit the cheese and sour cream or use plant-based alternatives.
- Ensure the chicken is fully cooked using a meat thermometer to avoid undercooking.
