Chicken Burrito Bowl Recipe (Copycat Chipotle Chicken)

mexican chicken rice bowl with sour cream and guacamole.

5 from 2 votes

Chicken Burrito Bowl Recipe (Copycat Chipotle Chicken)

The real secret to Chipotle's burrito bowls is that delicious chicken, so I made my own version to toss in with rice, beans, and all my favorite toppings.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Marinade Time2

Total Time2 35

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: bowls

Author: Laurel Perry

Equipment

Indoor Grill Pan

Ingredients

For the Chicken

3 tablespoons olive oil
3 tablespoons lime juice
2 chipotle peppers in adobo sauce + 2 tablespoons of the sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 boneless, skinless chicken breasts

For the Bowls

4 cups cilantro lime rice (click for recipe)
1 cup corn kernels drained if canned
1 cup canned black beans drained and rinsed
2 cups shredded romaine lettuce
1 avocado diced
1 cup freshly shredded cheddar cheese
1 cup pico de gallo or other salsa
¼ cup sour cream

Instructions

In a bowl, stir together the olive oil, lime juice, minced chipotle peppers, adobo sauce from the can, oregano, cumin, salt and pepper. Add in the chicken and toss to coat. Cover and place in the fridge to marinate for 2 hours and up to overnight.
3 tablespoons olive oil, 3 tablespoons lime juice, 2 chipotle peppers in adobo sauce, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 boneless, skinless chicken breasts
Before you cook the chicken, prep the toppings and cook the rice. Drain the corn and black beans. Chop the romaine. Dice the avocado. Shred the cheese.
4 cups cilantro lime rice, 1 cup corn kernels, 1 cup canned black beans, 2 cups shredded romaine lettuce, 1 avocado, 1 cup freshly shredded cheddar cheese
Heat a grill pan over medium-high heat. Shake off any excess marinade from the chicken and place it on the grill. Grill on each side until nice grill marks appear, 3-5 minutes. Then lower the grill to medium and cook until the chicken is cooked through. Remove from the grill and let the chicken rest for 5 minutes. Chop into bite-sized pieces.
Assemble the bowls with rice, chicken, corn, black beans, romaine, cheese, salsa, avocado, and sour cream.
1 cup pico de gallo, ¼ cup sour cream

Video

Notes

You can use an equal amount of boneless skinless chicken thighs in place of the chicken breasts.

Storage: Store chicken burrito bowls in an airtight container in the refrigerator for up to 3 days. I recommend storing the warm/cooked ingredients separately from the cold/fresh ingredients.

Nutrition