Chipotle Burrito Bowl Copycat

A fresh, customizable, and budget-friendly copycat of the famous Chipotle chicken burrito bowl, featuring cilantro lime rice, spicy black beans, and char-grilled adobo chicken.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: American, Mexican

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Chipotle Chicken

2 lbs boneless skinless chicken thighs
3 tbsp olive oil
2 chipotle peppers in adobo minced
2 tbsp adobo sauce from the can
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
3 cloves garlic minced

Cilantro Lime Rice

1.5 cups long-grain white rice rinsed
2.25 cups water
1 tbsp vegetable oil
1 bay leaf
2 tbsp fresh cilantro chopped
2 tbsp lime juice
1 tbsp lemon juice

Toppings & Sides

2 cans black beans 15oz each
1 cup sweet corn
3 Roma tomatoes diced
1 head Romaine lettuce shredded
1 cup Monterey Jack cheese shredded

Equipment

Cast iron skillet or grill pan
Medium saucepan
Small saucepan
Mixing bowls

Method

Combine olive oil, chipotle peppers, adobo sauce, and spices in a bowl. Add chicken thighs and marinate for at least 30 minutes.
Rinse rice until water runs clear. Sauté rice in oil for 1 minute, add water and bay leaf, and bring to boil.
Reduce rice heat to low, cover, and simmer 15-18 minutes. Remove from heat, let sit 10 minutes, then fluff with cilantro and citrus juices.
Simmer black beans with cumin, garlic powder, and chili powder for 10 minutes until thickened.
Grill or pan-sear chicken over medium-high heat for 5-7 minutes per side until charred and cooked through (165°F). Rest 5 minutes, then chop.
Mix corn salsa ingredients (corn, onion, jalapeño, cilantro, lime) and pico de gallo ingredients in separate bowls.
Assemble bowls starting with rice, then beans, chicken, and toppings. Serve immediately.

Notes

Store components separately if meal prepping to keep lettuce crisp.