Craving a Chipotle burrito bowl but don’t want to leave the house? You don’t have to! This restaurant-quality copycat recipe has you covered.
It has everything you’d want from Chipotle’s original recipe.
I’m talking tender, juicy chicken, fluffy cilantro-lime rice, savory black beans, fresh corn salsa, zesty pico, and creamy guac.
You name it; this bowl has it. Not to mention it’s entirely customizable (with no extra charge)!
This on-point recipe will cut your Chipotle runs in half. You’re welcome!
Why You’ll Love This Chipotle Burrito Bowl
Burst of Variety: Each bowl brings a unique blend of textures and flavors. Every bite is a delightful surprise.
Completely Customizable: Remove or add whatever you like, and keep the spice level exactly where you want it.
Homemade Authenticity: This recipe allows you to enjoy a restaurant-worthy meal from home. It incorporates loads of traditional Mexican flavors, as well.
Terrific Taste: You just can’t beat the smoky, spicy chicken and the fresh, zesty rice and salsas. The silky smooth guacamole and rich black beans aren’t bad, either.
Ingredients
I’ll be honest: this recipe has a lot of ingredients. But making everything from scratch is the only way to get that authentic Chipotle flavor.
For brevity’s sake, I haven’t included a full list of ingredients in this section. Instead, I’ve streamlined it to key elements only.
For a complete list of what you’ll need, jump to the recipe card at the bottom of the post.
- Chipotle Chicken: Use the DIY marinade recipe included below to make the best homemade chipotle chicken. It’s perfectly tender and delightfully smoky, with just the right amount of spice.
- Cilantro-Lime Rice: Fluffy basmati rice is the perfect burrito bowl base. You’ll infuse it with the bright, fresh flavors of lime and cilantro for maximum flavor.
- Black Beans: Creamy black beans add heartiness, fiber, and richness – especially when simmered with fragrant aromatics.
- Corn Salsa: Chipotle’s corn salsa adds a pop of color and a zesty, garden-fresh flavor. It’s full of corn, red onion, jalapeno, and citrus.
- Tomato Salsa: Juicy tomatoes, onions, and cilantro in a classic pico de gallo style.
- Guacamole: Buttery mashed avocado with onion, cilantro, and lime. It’s the perfect rich and creamy topping for finishing off your bowl.
- Romaine Lettuce: Crisp and refreshing, lettuce adds crunch and lightness.
- Monterey Jack Cheese: It’s mild and melts beautifully. Its savory flavor and gooey texture will complement the other ingredients just right.
- Sour Cream: Another cool, creamy topping to balance the spicier aspects.
- Lime Wedges: For squeezing over the top.
How to Make a Chipotle Burrito Bowl
Depending on the toppings you choose, there are quite a few steps to this recipe.
Don’t let them intimidate you, though. After you make the recipe once, you’ll feel like an old pro from then on.
1. MARINATE: Blend the marinade ingredients in a food processor until smooth. Pour over the chicken, cover and Let sit for 30 minutes at room temperature or 1-8 hours in the fridge.
2. COOK: Remove the chicken from the marinade and cook until it reaches 165°F, about 3-6 minutes per side. Rest for 5 minutes, then chop into bite-sized pieces.
3. SAUTÉ: Cook the onion until soft, add the garlic, followed by the black beans, chipotle chile powder, oregano, cumin, bay leaf, salt, and pepper. Simmer for 15-20 minutes.
4. MIX: Combine the tomatoes, red onion, cilantro, jalapeños, and lime juice in a bowl. Season with salt and pepper. Refrigerate.
5. PREPARE: Ready the extra toppings, such as the corn salsa, guacamole, and shredded lettuce.
6. ASSEMBLE: Divide the cilantro-lime rice into bowls. Top with black beans, tomato salsa, chicken, cheese, sour cream, lettuce, and extras. Drizzle with lime juice and serve hot.
Tips for the Best Chipotle Burrito Bowl
What I love most about this recipe is how customizable these bowls are.
Load ’em up with all your favorite toppings or keep it simple – it’s totally up to you.
Plus, you can make a big batch of the components ahead of time for easy meal prep throughout the week.
And yes, I know it might look scary at first glance, but I promise it’s not that bad. Here are a few final tips to help ease your mind:
- Marinate overnight if possible. The recipe says to marinate for at least 30 minutes. However, the chicken will have a better flavor if you keep it in the marinade overnight.
- Remember to rinse. When cooking rice, always rinse it first to remove excess starch. That’s what gives you nice, fluffy rice. If you forget to rinse, your rice will likely be sticky.
- Fresh or frozen corn? Actually, you can use either! If using frozen corn, be sure to cook it first. For fresh corn, char it in a bit of oil first for a richer flavor.
- Make the salsas beforehand. This isn’t a requirement. However, the longer the salsas sit, the better their flavors will meld. I like to make my tomato salsa the morning of and the corn salsa about 30 minutes in advance.
- Add extra toppings. You can load these bowls up with extra veggies, more cheeses, or anything else you like. (I’m a sucker for pickled red onion and crunchy radishes.) If you really want to go all out, set out a variety of toppings for your family/guests to choose from.
- Try variations. You don’t have to stick to chipotle chicken for the protein, either. Try the bowls with carnitas, barbacoa beef, shrimp, or steak strips. Adding a chipotle honey vinaigrette is nice, too.
- Pair with sides. This burrito bowl is a complete meal in and of itself. Still, you can never go wrong with chips and salsa, cheese dip, or a margarita or horchata on the side.
How to Store
I don’t recommend storing leftover assembled burrito bowls, as they tend to get soggy.
However, you can store the individual components in separate, airtight containers.
To Store: Refrigerate cooled leftovers in separate containers for up to 4 days. The guacamole may not last quite as long as everything else.
To Freeze: Freeze the cooked chicken, rice, and beans in separate, freezer-safe containers. They should remain fresh for up to 3 months. Don’t freeze the salsas or guacamole.
To Reheat: Thaw frozen ingredients in the fridge overnight. Reheat the rice, beans, and meat separately in the microwave for 1 to 2 minutes each, stirring halfway through. Serve with leftover or fresh salsas, guacamole, and toppings without heating.
More Tex-Mex Favorites You’ll Love
Taco Zucchini Boats
Chile Relleno Casserole
Sheet-Pan Nachos
Ground Beef Tostadas
Chipotle Burrito Bowl
4
servings45
minutes45
minutes583
kcalFrom the tender chicken and zippy pico de gallo to the creamy guacamole and spiced beans, this Chipotle burrito bowl recipe is as authentic as it gets!
Ingredients
- For the Chipotle Chicken
1/2 red onion, coarsely chopped
2 cloves garlic
1-2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
3 tablespoons vegetable oil, divided
1 lime, juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1-1 1/2 pounds boneless, skinless chicken breasts or thighs
- For the Black Beans
2 tablespoons vegetable oil
1 medium yellow onion, chopped
3-4 cloves garlic, minced
1 (15.5-ounce) can black beans, undrained
1/2 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 bay leaf
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- For the Tomato Salsa (Pico de Gallo)
3 roma tomatoes, diced
1/2 medium red onion, diced
1/4 cup fresh cilantro, diced
1-2 jalapeño peppers, diced
1 lime, juiced
salt and pepper, to taste
- For the Burrito Bowls
1 recipe Chipotle Cilantro Lime Rice
1 recipe Chipotle Corn Salsa
1 recipe Chipotle Guacamole
4 cups romaine lettuce, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup sour cream
lime wedges, for serving
Instructions
- Make the chicken: In a food processor, blend the red onion, garlic, chipotle chiles, adobo sauce, 1 tablespoon vegetable oil, lime juice, oregano, cumin, salt, and pepper until smooth. Set aside.
- If using, cut the chicken breasts in half horizontally to create thin cutlets. Pat dry, then place in a zip-top bag. Pour the marinade over the chicken and let sit at room temperature for 30 minutes or in the fridge for 1-8 hours.
- Warm the rest of the oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Approximately 3-6 minutes per side, depending on how thick they are.
- Let the chicken rest for 5 minutes before chopping into bite-sized pieces.
- Make the black beans: Warm the oil in a medium skillet over medium heat. Add the onions and cook until soft, about 3-4 minutes. Stir in the garlic until fragrant.
- Add the black beans, chipotle chile powder, oregano, cumin, bay leaf, salt, and pepper. Simmer, stirring often, for 15-20 minutes, until tender. Remove the bay leaf before serving.
- Make the tomato salsa: Mix the tomatoes, red onion, cilantro, jalapeños, and lime juice in a bowl. Taste and season with salt and pepper. Refrigerate until ready to serve.
- Make the extras: Prepare the extra toppings, cilantro lime rice, corn salsa, and gucamole, as desired.
- Assemble: Divide the cilantro-lime rice between four bowls. Top with equal amounts of the chicken, black beans, tomato salsa, corn salsa, guacamole, lettuce, cheese, and sour cream. Drizzle with fresh lime juice, serve hot, and enjoy!
Notes
- Marinate the chicken overnight for the best, boldest flavor.
- Pair with chips and salsa, queso, etc., for an authentic Chipotle experience.
