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Chipotle Burrito Bowl Copycat

Chipotle Burrito Bowl Copycat

A homemade burrito bowl loaded with smoky seasoned chicken, cilantro-lime rice, warm black beans, seasoned corn, fresh tomato salsa, and creamy toppings.

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings4
Course: Main Course, Dinner Cuisine: Mexican-Inspired, Tex-Mex Calories: 700 Difficulty: BeginnerDiet: High-Protein

Ingredients

Chicken & Marinade
1½ lb boneless, skinless chicken thighs
1 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp salt
Cilantro-Lime Rice
1 cup long-grain white rice
1¾ cups water
1 tbsp chopped cilantro
1 tbsp lime juice
Black Beans
1 can black beans, drained and rinsed
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp salt
Fresh Tomato Salsa
2 medium tomatoes
¼ small red onion
2 tbsp chopped cilantro
1 tbsp lime juice
Salt, to taste
Seasoned Corn
1 cup corn kernels
¼ tsp chili powder
¼ tsp salt
Toppings
Sour cream
Shredded cheese
Avocado or guacamole
Hot sauce, optional
Extra chopped cilantro, optional
Extra lime wedges, optional

Equipment

  • Large skillet
  • Medium saucepan with lid
  • Mixing bowls
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons
  • Meat thermometer

Method

  1. Place the chicken thighs in a bowl and coat them with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt.
  2. Cover the chicken and refrigerate for 20 minutes.
  3. Rinse the rice under cold water until the water runs mostly clear.
  4. Add the rice and 1¾ cups water to a saucepan and bring it to a boil.
  5. Reduce the heat to low, cover the saucepan, and cook the rice for 15 minutes.
  6. Turn off the heat and leave the rice covered for 5 minutes.
  7. Fluff the rice with a fork and stir in the chopped cilantro and lime juice.
  8. Heat a large skillet over medium-high heat.
  9. Place the marinated chicken in the skillet in a single layer.
  10. Cook the chicken for about 5–7 minutes per side, or until the thickest part reaches 165°F.
  11. Transfer the chicken to a clean cutting board and let it rest for 5 minutes.
  12. Add the black beans, cumin, garlic powder, and salt to a small saucepan.
  13. Warm the beans over medium-low heat for 5 minutes, stirring occasionally.
  14. Dice the tomatoes and red onion into small pieces.
  15. Combine the tomatoes, red onion, cilantro, lime juice, and salt in a bowl.
  16. Warm the corn in a clean skillet over medium heat for 3–4 minutes.
  17. Stir the chili powder and salt into the warm corn.
  18. Slice the rested chicken into strips and cut it into bite-size pieces.
  19. Divide the cilantro-lime rice between 4 bowls.
  20. Add the black beans, seasoned corn, fresh salsa, and chicken to each bowl.
  21. Top each bowl with sour cream, shredded cheese, avocado or guacamole, and hot sauce if desired.
  22. Serve the burrito bowls with extra lime and cilantro if desired.

Chef’s Notes

  • Chicken thighs stay juicy and work well for this recipe, but chicken breast can be substituted.
  • If using frozen corn, cook it until excess moisture has evaporated before seasoning.
  • Keep fresh salsa and creamy toppings separate if preparing the bowls ahead.
  • For a spicier bowl, add extra chili powder or hot sauce.
  • For meal prep, store the cooked chicken, rice, beans, corn, and salsa in separate containers and assemble before serving.