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Original Post: https://www.evolvingtable.com/chipotle-chicken-fajita-bowls/

An overhead shot of a homemade burrito bowl inspired by Chipotle.
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5 from 4 votes

Chipotle Burrito Bowl Recipe

Skip the takeout line and make this Chipotle Burrito Bowl at home instead! Filled with healthy ingredients, like copycat Chipotle chicken, cilantro lime rice, corn salsa, guacamole, and beans, you'll be surprised how easy it is to throw this dish together.
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Author: Jennifer Deppa

Ingredients

For the Chipotle Chicken:

  • ¼ cup chipotle chiles in adobo sauce 1 chile + sauce
  • ¼ cup red onion finely diced
  • 2 cloves garlic finely minced
  • 2 Tbsp. lime juice
  • 1 tsp. chile powder
  • 1 tsp. cumin
  • 1 tsp. oregano dried
  • 1 tsp. brown sugar
  • 1 ½ tsp. salt
  • ½ tsp. black pepper
  • 3 Tbsp. oil divided
  • 1 ¼-1 ½ lbs. chicken breasts or thighs

For the Cilantro Lime Rice:

  • 1 cup white rice long grain
  • 1 ¾ cup water
  • 2 Tbsp. oil divided
  • 1 tsp. salt to taste
  • 2 Tbsp. lime juice freshly squeezed
  • ¼ cup chopped cilantro leaves

For the Corn Salsa:

  • 16 oz. corn previously frozen, thawed*
  • ¼ cup cilantro finely chopped
  • ¼ cup red onion finely diced
  • 1 jalapeno finely diced
  • 2 Tbsp. lime juice freshly squeezed
  • 1 Tbsp. lemon juice freshly squeezed
  • ½ tsp. cumin
  • ½ tsp. Salt to taste
  • ¼ tsp. black pepper to taste

For the Guacamole:

  • 2 large avocados ripe
  • 2 tsp. lime juice
  • 2 Tbsp. cilantro finely chopped
  • ¼ tsp. salt to taste
  • Pinch of black pepper
  • For the Burrito Bowls:
  • Tomatoes seeds removed, finely diced*
  • Black beans canned, rinsed and drained
  • Sour cream
  • Shredded cheese

Instructions

To Make the Chipotle Chicken:

  • Add chipotle chiles and adobo sauce to a food processor or blender along with the diced onion, minced garlic, lime juice, chili powder, cumin, oregano, sugar, salt, black pepper, and 2 tablespoons of oil. Process on high speed for 20-30 seconds or until smooth and combined.
  • If using chicken breasts, pound the chicken with a meat mallet until it’s no more than 1-inch thick and cut into four 5-6 ounce pieces.
  • Add the chicken to a large bowl and pour the chipotle marinade on top. Toss chicken until it is well coated and marinate in the refrigerator for at least 30 minutes.
  • After marinating, add the remaining tablespoon of oil to a large cast iron skillet over medium heat. Wait for it to heat up, about 1 minute, and then add the chicken. Cook for 7-8 minutes per side if cooking breasts, or 9-10 minutes per side if cooking thighs. Brush the chicken with any remaining marinade halfway through cooking. You’ll know the chicken is done cooking when the internal temperature reaches 165 degrees and the middle is no longer pink.
  • Cut the chicken into bite-sized pieces.

To Make the Cilantro Lime Rice:

  • Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain completely.
  • Add water to a medium-sized pot and bring to a boil. Once boiling add 1 tablespoon of oil, salt, and rinsed and drained rice.
  • Bring the ingredients back to a boil and then reduce heat to low, cover, and simmer for 20-25 minutes. Check on the rice after 20 minutes to see if it is done.*
  • Once cooked, turn off heat and add remaining tablespoon of oil, lime juice, and chopped cilantro. Mix until just combined.

To Make the Guacamole:

  • Place peeled, pitted, and quartered avocados and lime juice in a large bowl. Begin mashing avocados with a large fork or potato masher until your desired consistency is reached.
  • Add cilantro, salt, and pepper. Stir to combine.

To Assemble the Burrito Bowls:

  • Add a scoop full of rice to the bottom of a shallow bowl and top with the chicken, corn salsa, guacamole, salsa or pico, beans, cheese, and sour cream. Enjoy!

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: Because this dish has so many parts, it's a great idea to make some pieces before. The chicken can be marinated for up to a day, or cooked the day before. The corn salsa will last in the fridge for a couple of days. The rice and guacamole are best made the day of.
  • How to store: If you have leftovers, they will keep best stored individually. Place each item in separate containers that are airtight and keep in the refrigerator. The chicken and rice will last up to 3 to 4 days, the corn salsa up to 4 to 5 days, and the guacamole up to 1 to 2 days.
  • How to freeze: Again, you can freeze the individual pieces of this recipe. Rice can be frozen for up to 3 to 4 months and chicken for up to 3 to 4 months. It is not recommended to freeze guacamole or corn salsa.
  • How to reheat: Warm the chicken and rice up in the microwave, then combine them with the other toppings.

Nutrition

Calories: 543kcal | Carbohydrates: 54g | Protein: 27g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 1175mg | Potassium: 1016mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1058IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 3mg