Chipotle Burrito Bowl Recipe

Ash Tyrrell

Chipotle Burrito Bowl Recipe

After trying to recreate my favorite takeout meal at home, I finally perfected this Chipotle Burrito Bowl recipe. I was amazed at how simple it was to get that signature smoky flavor in the chicken and the fresh zest in the cilantro-lime rice.

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Total Time 2 50

Servings: 4

Ingredients Method Notes

Ingredients

1.5 pounds chicken breast - I recommend cutting it into bite-sized strips or cubes for even cooking and easy eating.
¼ cup avocado oil - This has a high smoke point making it great for cooking the chicken without burning.
3 tablespoons lime juice - Always use fresh-squeezed lime juice for the brightest most authentic flavor.
3 chipotle chilis in adobo sauce finely chopped - These are the key to that classic smoky heat. Adjust the amount based on your spice preference.
1 ½ tablespoon adobo sauce - Use the sauce directly from the can of chipotle chilis; it adds another layer of smoky tangy flavor.
1 ½ teaspoon garlic powder - A simple way to add savory depth without the hassle of mincing fresh garlic.
¾ teaspoon salt - Essential for bringing all the marinade flavors together.
1 cup long-grain white rice - Make sure to rinse it well before cooking to remove excess starch which helps make the rice fluffy.
1 ½ cups water - The standard ratio for perfectly cooked white rice on the stovetop.
¼ teaspoon salt - Just enough to season the rice as it cooks.
1 lime zested and juiced - Using both the zest and the juice maximizes the lime flavor, giving the rice its signature tangy kick.
¼ cup chopped cilantro - Fresh cilantro is a must. If you're not a fan you can substitute with parsley or just leave it out.
1 head romaine lettuce chopped - Provides a cool, crisp base that contrasts nicely with the warm ingredients.
1 cup tomatoes diced - Adds a fresh, juicy element. Roma tomatoes work well because they have fewer seeds.
1 avocado chopped - For a creamy texture and healthy fats. Wait to chop it until just before serving to prevent browning.
1 cup frozen corn thawed - An easy way to add a bit of sweetness and texture.
1 15-ounce can black beans, rinsed and drained - Rinsing removes the excess sodium and starchy liquid from the can.
½ small red onion chopped - Offers a sharp, pungent bite that cuts through the other flavors.

Method

First, create the marinade by stirring together the avocado oil, lime juice, finely chopped chipotle chilis, adobo sauce, garlic powder, and salt in a large bowl. Add the chicken strips to the bowl and toss them until they are completely coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least two hours, or overnight for an even more intense flavor.
Once the chicken has marinated, heat a large skillet over medium-high heat. Remove the chicken pieces from the marinade, letting any excess drip off, and place them in the hot pan. Cook, stirring occasionally, for about 5 minutes or until the chicken is cooked through and slightly browned.
While the chicken cooks, you can prepare the rice. Add the rinsed rice and salt to a pot of boiling water. Let it return to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
Once the rice is cooked, uncover it and fluff the grains with a fork. Add the lime zest, fresh lime juice, and chopped cilantro, tossing everything together until well combined. To assemble your burrito bowls, start with a base of rice and chopped lettuce, then top with the cooked chicken, diced tomatoes, avocado, corn, black beans, and red onion.

Notes

I find that letting the chicken marinate for longer makes a huge difference. If you have the time, let it sit overnight. The flavors penetrate the meat more deeply, making it extra tender and delicious.
Don't be shy with the lime in the rice. I often add a little extra juice and zest right before serving to brighten up the flavor. It really makes the whole bowl pop.
For meal prepping, I recommend grilling a whole batch of the marinated chicken at the start of the week. It reheats beautifully and makes assembling the bowls for lunch a breeze.
I like to warm the black beans and corn slightly before adding them to the bowl. It creates a nice temperature contrast with the cool lettuce and tomatoes.