Copycat Chipotle Burrito Bowl Recipe
User Reviews
5
33 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
5 servings
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Calories
759 kcal
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Course
Main Course
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Cuisine
Mexican
Copycat Chipotle Burrito Bowl Recipe
Report
The Copycat Chipotle Burrito Bowl features marinated and cooked chicken breast seasoned with chipotle peppers in adobo and spices, served over cilantro lime rice with corn, jalapeño, and avocado. The recipe includes a homemade marinade that combines smoky chipotle peppers, lime juice, and herbs to flavor the chicken. The bowl offers a balance of smoky, tangy, spicy, and fresh flavors with a variety of textures from tender chicken to crisp vegetables and creamy avocado.
Description
This recipe recreates the signature elements of a Chipotle burrito bowl by marinating chicken breast in a blend of chipotle peppers in adobo sauce, red onion, garlic, lime juice, chili powder, cumin, oregano, brown sugar, salt, pepper, and avocado oil. The marinade infuses the meat with smoky heat and bright citrus notes. After marinating, the chicken is sliced and cooked for service.
The bowl is built on long-grain white rice rinsed and cooked with lime juice and chopped cilantro for a fresh and zesty base. Toppings include canned corn mixed with jalapeño and lemon juice for a sweet-spicy crunch, plus sliced avocado for creaminess. Optional toppings listed are diced tomatoes or pico de gallo, black beans, sour cream, shredded Monterey Jack cheese, and chopped romaine lettuce, allowing customization.
This dish works well for meal prep, with all components stored separately for freshness and assembled before eating. The recipe adjusts spice levels by varying chipotle peppers and adding cooling or extra spicy garnishes. Fresh lime juice and guacamole made just before serving are recommended for optimal flavor.
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Ingredients
- 1 ½ pounds chicken breast boneless, skinless
- ¼ cup chipotle peppers in adobo sauce about 2 peppers
- ½ cup red onion finely diced, divided
- 2 garlic finely minced, cloves
- 6 tablespoons lime juice from 4 large limes, divided, 2 teaspoons
- 1 teaspoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon oregano dried
- 1 teaspoon brown sugar packed
- 3 ¼ teaspoons salt divided
- 1 teaspoon black pepper divided
- 5 tablespoons avocado oil divided
- 1 ¾ cup water
- 1 cup long-grain white rice rinsed
- ¾ cup cilantro divided, chopped; 2 tablespoons
- 1 (15.25-ounce) corn canned
- 1 jalapeño seeded and finely diced
- 1 tablespoon lemon juice from 1 lemon
- ½ teaspoon paprika
- 2 avocado peeled, pitted, quartered, large
For Serving (Optional)
- diced tomatoes or pico de gallo
- 1 (15.5-ounce) black beans drained and rinsed, canned
- sour cream
- Monterey jack cheese shredded
- romaine lettuce chopped
Instructions
- For the Chipotle Chicken: Place chicken in a gallon-sized Ziploc bag and pound to about ½-inch thick using a meat mallet or rolling pin. Remove from the plastic bag and transfer to a cutting board. Slice chicken into six 4-ounce pieces.
- Add chipotle peppers and adobo sauce to a food processor or blender along with ¼ cup of the red onion, 2 garlic cloves, 2 tablespoons of the lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons of the avocado oil. Blend for 15 seconds, scrape down the sides and blend for 15 more seconds, or until smooth. Pour the mixture over the chicken, seal the bag, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.
- When ready to cook, transfer the chicken to a bowl, being careful to reserve any leftover marinade in the plastic bag. Allow the chicken to rest at room temperature for 10 minutes.
- Add 1 tablespoon avocado oil to a large cast-iron skillet over medium heat. Once heated, add the chicken in a single layer. Cook for 7-8 minutes, brush generously with any leftover marinade, flip, and continue cooking for another 5-8 minutes, or until the internal temperature reaches 160°F.
- Remove the chicken from the skillet, place on a clean plate, and tent with aluminum foil, where it will continue to cook. Ensure it has reached an internal temperature of 165°F. Then, when cool enough to handle, cut it into bite-sized cubes.
- For the Cilantro Lime Rice: Add water to a medium-sized pot and bring to a boil. Once boiling, add rice, 1 tablespoon of the avocado oil, and1 teaspoon salt. Bring the ingredients back to a boil and then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender. Allow to sit, uncovered, for 5 minutes.
- Fluff the rice with a fork and mix in the remaining 1 tablespoon avocado oil, 2 tablespoons lime juice, and ½ cup cilantro. Set aside until ready to serve.
- For the Corn Salsa: Add the corn, ¼ cup cilantro, the remaining ¼ cup red onion, 1 diced jalapeño, 2 tablespoons of the lime juice, 1 tablespoon lemon juice, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper to a large bowl. Toss until just combined and set aside until ready to serve.
- For the Guacamole: Add the avocados and the remaining 2 teaspoons lime juice to a large bowl. Mash with a large fork or potato masher until mostly smooth with a few lumps remaining. Mix in the remaining 2 tablespoons cilantro, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cover tightly with plastic wrap and refrigerate until ready to serve.
- To Assemble the Burrito Bowls: Serve cilantro lime rice with chipotle chicken, corn salsa, guacamole, diced tomatoes or pico de gallo, beans, cheese, sour cream, and lettuce, if desired.
Notes
- Prepare all components ahead and store separately in airtight containers for up to 4 days. Assemble bowls when ready to eat for freshness.
- Adjust spice by reducing chipotle peppers or removing seeds; add cooling toppings like sour cream or cheese to balance heat.
- For more heat, increase chipotle peppers, include seeds, add diced jalapeños or red pepper flakes, or drizzle hot salsa.
- Marinate chicken at least 30 minutes or overnight for better flavor and juiciness.
- Make guacamole just before serving to avoid browning; pressing plastic wrap on surface helps preserve color.
- Use fresh lime juice instead of bottled for brighter cilantro lime rice flavor.
Nutrition Information
Show Details
Calories
759kcal
(38%)
Carbohydrates
79g
(26%)
Protein
44g
(88%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.02g
(1%)
Cholesterol
87mg
(29%)
Sodium
1805mg
(75%)
Potassium
1511mg
(32%)
Fiber
17g
(68%)
Sugar
6g
(12%)
Vitamin A
771IU
(15%)
Vitamin C
21mg
(23%)
Calcium
79mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 79g | 26% |
| Protein | 44g | 88% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 1805mg | 75% |
| Potassium | 1511mg | 32% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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