Copycat Chipotle Burrito Bowl
User Reviews
4.8
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Prep Time
1 hr 10 mins
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Cook Time
20 mins
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
719 kcal
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Course
Main Course
Copycat Chipotle Burrito Bowl
Description
The Copycat Chipotle Burrito Bowl recipe starts with a marinade of chipotle peppers in adobo, garlic powder, cumin, oregano, and oil that imparts smoky, spicy, and earthy flavors to chicken thighs. Marinating for at least one hour ensures the chicken absorbs these layers of flavor before grilling to a juicy, tender finish. Resting the chicken after grilling allows juices to redistribute.
The rice is prepared by toasting basmati rice in oil with lime juice before boiling, yielding a fragrant cilantro-lime base that complements the savory chicken. Warm pinto beans and charred corn add hearty and sweet elements, while guacamole and Pico de Gallo incorporate creamy and fresh contrasts. Shredded Monterey Jack cheese adds a mild, melting dairy component.
The bowl assembly encourages personal customization, making it suitable for varied dietary preferences by serving components separately. The combination creates a well-balanced dish with smoky, tangy, spicy, and creamy notes ideal for a filling lunch or dinner.
Marinating the chicken well in advance enhances flavor depth, and letting the chicken rest after grilling ensures juiciness. Preparing the rice with lime and cilantro lifts a simple side to a zesty component crucial to the dish’s overall impact.
Ingredients
For the Chicken
- 1 tablespoon vegetable oil
- 2 chipotle peppers in adobo finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- ½ teaspoon oregano dried
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 4 chicken thighs boneless skinless, or boneless skinless chicken breasts
For the Rice
- 1 teaspoon vegetable oil
- 1 cup white Basmati rice
- 2 cups water
- 1 lime
- 2 tablespoons cilantro freshly chopped
- kosher salt to taste
For the toppings
- 1 cup pinto beans warmed
- 1 cup corn warmed, frozen, charred
- 1 cup guacamole
- 1 cup Pico de Gallo
- ½ - ¾ cup Monterey jack cheese finely shredded
Instructions
For the Chicken
- Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
- Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
- Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
- Add in the cilantro and fluff rice with a fork.
To assemble
- Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.
Notes
- Marinate the chicken for at least one hour, or prepare it the night before for deeper flavor.
- Keep toppings separate to accommodate different dietary needs or preferences for easy customization.
- To enhance the rice, toast it briefly with lime juice before boiling, then stir in fresh cilantro after cooking.
- Allow the grilled chicken to rest for 10 minutes before chopping to retain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 76g | 25% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 139mg | 46% |
| Sodium | 1019mg | 42% |
| Potassium | 1012mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 18mg | 20% |
| Calcium | 335mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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