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Flavorful Chipotle Chicken Burrito Bowl Recipe Easy Homemade Copycat

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A bright, smoky, and fresh chipotle chicken burrito bowl with cilantro lime rice and vibrant toppings, perfect for a quick and satisfying summer meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 chipotle peppers in adobo sauce (canned, finely chopped)
  • 2 tablespoons adobo sauce (from the chipotle can)
  • 3 cloves garlic, minced
  • Juice of 1 lime (freshly squeezed)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth (475 ml)
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, chopped
  • 1 garlic clove, minced
  • Salt to taste
  • 1 cup black beans, rinsed and drained (canned or cooked)
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 avocado, sliced or diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup shredded sharp cheddar or Monterey Jack cheese (optional)
  • 1/4 cup sour cream or avocado crema
  • Lime wedges for garnish

Instructions

  1. In a mixing bowl, combine chopped chipotle peppers, adobo sauce, minced garlic, lime juice, cumin, smoked paprika, olive oil, salt, and black pepper. Whisk together until well blended. Add chicken breasts and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
  2. Rinse the rice under cold water until water runs clear to remove excess starch. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add rice and stir for 1-2 minutes to toast lightly. Pour in water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, then stir in lime juice, ch…
  3. Heat a large skillet or grill pan over medium-high heat. Once hot, add marinated chicken breasts. Cook for about 5-6 minutes per side until cooked through and nicely charred on the outside. Internal temperature should reach 165°F (74°C). Remove chicken from pan and let rest for 5 minutes before slicing thinly against the grain.
  4. While chicken cooks, rinse and drain black beans, prepare corn kernels, slice avocado, chop red onion, and halve cherry tomatoes. If making avocado crema, blend avocado with lime juice, salt, and a splash of water until smooth.
  5. Divide cilantro lime rice evenly into bowls. Arrange sliced chipotle chicken on top, then add black beans, corn, avocado, red onion, and cherry tomatoes. Sprinkle cheese if using, and drizzle sour cream or avocado crema over the top. Garnish with lime wedges.

Notes

Marinate chicken for at least 30 minutes for best flavor. Use a grill pan for char marks or a skillet if unavailable. Rinse rice to remove excess starch for fluffier texture. Slice avocado just before serving to avoid browning. Store toppings separately to keep fresh. Adjust spice level by modifying chipotle peppers and adobo sauce. Substitute chicken with portobello mushrooms or sweet potatoes for vegetarian option.

Nutrition

Keywords: chipotle chicken, burrito bowl, cilantro lime rice, smoky, easy recipe, summer meal, homemade, copycat

Find it online: https://grubella.com/flavorful-chipotle-chicken-burrito-bowl-recipe-easy-homemade-copycat/