Description
This Copycat Chipotle Burrito Bowl is a flavorful and satisfying dish featuring smoky chipotle-marinated grilled chicken, cilantro-lime basmati rice, seasoned black beans, and fresh corn salsa. Topped with guacamole, pico de gallo, sour cream, and fresh cilantro, this bowl perfectly recreates the popular Chipotle experience at home, combining smoky, tangy, and fresh flavors in every bite.
Ingredients
Scale
Chipotle Chicken Marinade
- 1/2 red onion, coarsely chopped
- 2 cloves garlic
- 1 chipotle chile in adobo, plus 2 tbsp. adobo sauce
- 3 tbsp. vegetable oil
- Juice of 1 lime
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb. boneless, skinless chicken breasts
Cilantro-Lime Rice
- 1 tbsp. unsalted butter
- 1 cup basmati rice, rinsed and drained
- 1/2 tsp. kosher salt
- Juice of 2 limes, divided
- 2 cups water
- 1 tbsp. chopped fresh cilantro
Black Beans
- 2 tbsp. neutral oil (such as vegetable or canola oil)
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 (15.5-oz.) cans black beans, undrained
- 1 cup water
- 1 tsp. chipotle chile powder
- 1 tsp. ground cumin
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
Corn Salsa
- 24 oz. frozen corn, cooked
- 1 medium red onion, chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh lime juice
To Serve
- Guacamole
- Pico de gallo
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- Make the Chipotle Chicken Marinade: In a food processor, combine the red onion, garlic, chipotle chile, adobo sauce, vegetable oil, juice of 1 lime, dried oregano, and ground cumin. Blend until smooth. Season the marinade with kosher salt and freshly ground black pepper to taste.
- Marinate the Chicken: Transfer the marinade to a large resealable plastic bag. Add the chicken breasts, ensuring they are fully coated with the marinade. Seal the bag and refrigerate for at least 2 hours or up to overnight for maximum flavor.
- Grill the Chicken: Prepare a grill for high heat and heat it for about 5 minutes. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken until fully cooked and an instant-read thermometer reads 165°F, about 8 minutes per side. Transfer the chicken to a cutting board and set aside to rest.
- Prepare Cilantro-Lime Rice: In a large saucepan over low heat, melt the butter. Add the rinsed basmati rice, 1/2 tsp kosher salt, and juice of 1 lime. Stir to coat the rice with butter and lime juice, cooking for about 1 minute. Add 2 cups of water and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender, approximately 22 to 25 minutes. Remove from heat and gently fold in chopped fresh cilantro and the remaining lime juice.
- Cook the Black Beans: In a large skillet over medium heat, heat the neutral oil. Add the chopped yellow onion and cook, stirring occasionally, until slightly tender and golden, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant. Stir in the black beans with some of their liquid, 1 cup water, chipotle chile powder, ground cumin, and the bay leaf. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the beans thicken, about 15 to 20 minutes. Season with kosher salt and freshly ground black pepper to taste. Discard the bay leaf before serving.
- Make the Corn Salsa: In a bowl, combine cooked corn, chopped red onion, finely chopped jalapeño, chopped fresh cilantro, fresh lemon juice, and fresh lime juice. Mix well and set aside to allow flavors to meld.
- Assemble the Burrito Bowls: Slice the grilled chicken into bite-sized cubes. Divide the cilantro-lime rice evenly among serving bowls. Top each bowl with the sliced chicken, seasoned black beans, and corn salsa. Add dollops of guacamole, pico de gallo, and sour cream on top. Garnish with additional fresh cilantro and serve with lime wedges on the side for squeezing.
Notes
- Marinate chicken overnight for deeper flavor and juicier texture.
- Use fresh lime juice for the best citrus flavor in the rice and salsa.
- Adjust the amount of chipotle chile and jalapeño according to your preferred spice level.
- Basmati rice is recommended for its fluffy texture, but you can substitute with long-grain rice.
- Frozen corn can be substituted with fresh corn kernels when in season for a fresher taste.
- If you prefer a vegetarian version, substitute grilled chicken with grilled tofu or extra beans.
- Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Grilling, Simmering, Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 11 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: chipotle burrito bowl, copycat chipotle recipe, grilled chipotle chicken, cilantro-lime rice, black beans, corn salsa, homemade burrito bowl
