Description
This Copycat Chipotle Burrito Bowl recipe recreates the beloved restaurant favorite at home with marinated chipotle chicken, flavorful cilantro lime rice, fresh corn salsa, and creamy guacamole. Packed with vibrant flavors and textures, it makes for a satisfying and customizable meal perfect for lunch or dinner.
Ingredients
Scale
Chipotle Chicken Marinade
- 1 ½ pounds boneless, skinless chicken breasts
- ¼ cup chipotle peppers in adobo sauce (about 2 peppers)
- ½ cup red onion (finely diced, divided)
- 2 garlic cloves (finely minced)
- 6 tablespoons + 2 teaspoons lime juice (from 4 large limes, divided)
- 1 teaspoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon packed brown sugar
- 3 ¼ teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- 5 tablespoons avocado oil (divided)
Cilantro Lime Rice
- 1 ¾ cup water
- 1 cup long-grain white rice (rinsed)
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 2 tablespoons lime juice
- ½ cup chopped cilantro
Corn Salsa
- 1 (15.25-ounce) can corn (drained)
- ¼ cup chopped cilantro
- ¼ cup red onion (finely diced)
- 1 jalapeño (seeded and finely diced)
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Guacamole
- 2 large avocados (peeled, pitted, quartered)
- 2 teaspoons lime juice
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional Toppings
- Diced tomatoes or pico de gallo
- 1 (15.5-ounce) can black beans (drained and rinsed)
- Sour cream
- Shredded Monterey Jack cheese
- Romaine lettuce (chopped)
Instructions
- Prepare the Chicken: Place chicken breasts in a gallon-sized Ziploc bag and pound to about ½-inch thickness. Remove from bag and slice into six 4-ounce pieces. This helps the chicken cook evenly and absorb the marinade flavors thoroughly.
- Make the Marinade: In a food processor or blender, combine chipotle peppers in adobo sauce, ¼ cup red onion, garlic, 2 tablespoons lime juice, chili powder, 1 teaspoon cumin, oregano, brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons avocado oil. Blend until smooth. Pour marinade over chicken in the bag, seal, and massage to coat the meat evenly. Refrigerate at least 30 minutes or overnight for maximum flavor.
- Rest the Chicken: When ready to cook, transfer chicken to a bowl and let it sit at room temperature for 10 minutes to ensure even cooking.
- Cook the Chicken: Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium heat. Add chicken pieces in a single layer. Cook for 7-8 minutes, brush with leftover marinade, flip, and cook another 5-8 minutes until internal temperature reaches 160°F. Remove from heat and tent with foil; the internal temperature will rise to 165°F as it rests.
- Slice the Chicken: Once cool enough to handle, cut the chicken into bite-sized cubes for serving.
- Prepare Cilantro Lime Rice: Bring water to a boil in a medium pot. Add rinsed rice, 1 tablespoon avocado oil, and 1 teaspoon salt. Return to boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender. Let sit uncovered for 5 minutes. Fluff with a fork and mix in remaining 1 tablespoon avocado oil, 2 tablespoons lime juice, and ½ cup cilantro. Set aside.
- Make Corn Salsa: In a large bowl, combine corn, ¼ cup cilantro, remaining ¼ cup red onion, diced jalapeño, 2 tablespoons lime juice, lemon juice, ½ teaspoon cumin, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss gently and set aside.
- Prepare Guacamole: In a bowl, mash avocados with 2 teaspoons lime juice until mostly smooth with some chunks. Stir in remaining 2 tablespoons cilantro, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cover with plastic wrap and refrigerate until serving.
- Assemble Burrito Bowls: Serve cilantro lime rice topped with diced chipotle chicken, corn salsa, guacamole, diced tomatoes or pico de gallo, black beans, shredded Monterey Jack cheese, sour cream, and chopped romaine lettuce as desired. Enjoy this flavorful and customizable meal!
Notes
- Marinate the chicken overnight for deeper flavor penetration.
- Use a food thermometer to ensure chicken is cooked safely to 165°F.
- Rinse rice thoroughly to remove excess starch and keep grains separate.
- Adjust jalapeño quantity to control the heat level in the corn salsa.
- For a lower fat version, omit cheese and sour cream or substitute with low-fat alternatives.
- Leftover burrito components can be stored separately in airtight containers in the refrigerator for up to 3 days.
