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a top shot of copycat chipotle chicken burrito bowl is served on a bed of cilantro lime rice and topped with guacamole sauce, corn salsa, black beans, lime wedges, and chopped fresh cilantro

Copycat Chipotle Chicken Burrito Bowl

Fatimah
Bring the Chipotle experience to your kitchen with this easy burrito bowl recipe. It’s customizable, meal-prep friendly, and bursting with sweet, spicy, and tangy flavors in every bite.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 603 kcal

Ingredients
  

Chipotle Chicken

  • 2 pounds boneless skinless chicken thighs fat removed
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce from the pepper can
  • 5 garlic cloves
  • ⅓ cup water
  • ¼ cup neutral oil
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • juice of 1 large lime

Corn Salsa

  • 1 15oz. can white corn drained
  • 1 small jalapeno finely chopped
  • ¼ cup cilantro finely chopped
  • ⅓ cup red onion finely chopped
  • juice of 2 limes
  • salt to taste

Guacamole

  • 2 large hass avocados mashed
  • ⅓ cup red onion finely chopped
  • ⅓ cup cilantro finely chopped
  • juice of 1-2 limes
  • salt and pepper to taste
  • jalapeño optional

Cilantro Lime Rice

  • 4 tablespoons neutral oil divided
  • 2 cups basmati rice washed until water runs clear
  • 2 dried bay leaves
  • ½ cup cilantro finely chopped
  • juice of 2 limes
  • 1 teaspoon salt

Instructions
 

Make the Chicken Marinade

  • In a blender or food processor, add 2 chipotle peppers from the can, along with 2 tablespoons of the sauce in the can. Add the water, neutral oil, whole garlic, lime juice, chili powder, garlic powder, onion powder, oregano, cumin, salt, and pepper. Blend until smooth.
  • Once this is blended, transfer the chicken thighs to a large bowl or ziplock bag. Poke the thighs with a fork all over and pour the marinade right on top. Mix well to coat, and cover. Marinate in the fridge for a minimum of 4 hours.
  • Once ready to cook, preheat a nonstick skillet or cast iron on medium heat. Add 2 tablespoons of neutral oil and let it get hot. Once hot, add the chicken. Let it cook for a few minutes on each side, or until the temperature reaches a minimum of 165°F internal. This takes about 4-8 minutes per side, but check on the chicken frequently.
  • Once cooked, set aside on a plate and cover tightly with aluminum foil for 10 minutes to rest before slicing and cubing.

Make the Cilantro Lime Rice

  • Add 2 tablespoons of oil to a pot on medium-high heat. Once hot, add the washed and drained basmati rice. Add the bay leaves and salt, and mix. Add 4 cups of hot water. Move the rice around, and let it come to a boil.
  • Once boiling, add aluminum foil and the lid. Lower the heat to low and let it cook for 15-20 minutes or until the rice is fully cooked.
  • Once cooked, fluff with a fork. Add the remaining 2 tablespoons of oil, the juice of the limes, and the finely chopped cilantro. Mix well, and it’s ready.

Make the Guacamole

  • Mash together two whole Hass avocados. Add the finely chopped onion, cilantro, and if you’re using jalapeños. Add the lime juice, pepper, and salt. Mix well, and it’s ready.

Make the Corn Salsa

  • Add the drained can of white corn to a bowl. Add the finely chopped jalapeño, finely chopped onion, and cilantro. Drizzle the lime juice, salt, and pepper. Mix well, and it’s ready to serve.

Assemble a Chipotle bowl

  • Add a generous serving of cilantro lime rice. Top with a generous amount of chopped chipotle chicken, guacamole, and corn salsa. Finish it off with some sour cream and finely shredded cheese, and you’re ready to enjoy.

Notes

  • Use a blender for the marinade to get a smooth, even coating on the chicken.
  • Marinate overnight for maximum flavor—the longer the chicken sits in the marinade, the deeper the flavor.
  • Use a cast iron skillet to get that delicious char on the chicken just like Chipotle.
  • Cook the chicken in batches and add a little oil between each round to prevent sticking and ensure even browning.
  • Rest the cooked chicken under foil before slicing to lock in juices.

Nutrition

Calories: 603kcalCarbohydrates: 54gProtein: 34gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 144mgSodium: 1758mgPotassium: 526mgFiber: 2gSugar: 1gVitamin A: 350IUVitamin C: 3mgCalcium: 56mgIron: 2mg
Keyword Chicken Burrito Bowl, Chipotle Burrito Bowl, Chipotle Chicken Burrito Bowl, Copycat Chipotle Burrito Bowl, Copycat Chipotle Chicken Burrito Bowl
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