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Copycat Chipotle Chicken Burrito Bowl

Chipotle’s chicken burrito bowl at home — smoky adobo-marinated chicken over cilantro-lime rice with black beans and all your favorite toppings. Cheaper, customizable, and every bit as good.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 bowls

Ingredients
  

For the chicken

  • 2 lbs boneless chicken thighs
  • 2 chipotle peppers in adobo plus 1 tbsp of the sauce
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano Mexican if you have it
  • 2 tbsp olive oil
  • 1 tsp salt

For the cilantro-lime rice

  • 2 cups cooked white rice basmati or long-grain
  • 2 tbsp lime juice plus zest of 1 lime
  • 1/4 cup chopped cilantro
  • 1 tbsp olive oil

To build

  • 1 can black beans warmed
  • toppings pico de gallo, corn salsa, cheese, lettuce, guacamole, sour cream

Instructions
 

  • Blend the chipotles, adobo sauce, garlic, cumin, oregano, olive oil, and salt into a marinade. Coat the chicken and let it sit at least 20 minutes (or up to overnight).
  • Sear or grill the chicken over medium-high heat, 5 to 6 minutes per side, until cooked through and lightly charred. Rest 5 minutes, then chop into bite-size pieces.
  • Make the cilantro-lime rice: toss the warm cooked rice with the lime juice, zest, cilantro, and olive oil, and a pinch of salt.
  • Build the bowls: start with the rice, add black beans and chopped chicken, then pile on your toppings — pico, corn salsa, cheese, lettuce, guac, and sour cream.

Notes

Meal-prep friendly: cook the chicken and rice ahead and assemble bowls through the week. For a burrito, wrap it all in a warm flour tortilla.