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Flavorful Chipotle Copycat Chicken Burrito Bowl Recipe Easy Homemade from Scratch

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A smoky, spicy, and tender chipotle chicken burrito bowl made from scratch with cilantro-lime rice, black beans, fresh pico, and creamy guacamole. Perfect for quick weeknight dinners or meal prep.

Ingredients

Scale
  • 1½ pounds chicken breasts or thighs
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano (preferably Mexican oregano)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 1 can black beans, drained and rinsed
  • ½ cup fresh pico de gallo or diced tomatoes and onions
  • ½ cup avocado or guacamole
  • 1 cup shredded lettuce
  • ½ cup shredded cheese (optional)
  • ¼ cup sour cream or Greek yogurt (optional)

Instructions

  1. In a large bowl, combine minced garlic, chipotle peppers, adobo sauce, ground cumin, smoked paprika, oregano, lime juice, olive oil, salt, and pepper. Whisk to blend into a smooth marinade.
  2. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1 hour.
  3. Rinse rice under cold water until water runs clear.
  4. In a medium pot, bring water or chicken broth to a boil. Add rice and a pinch of salt, stir once, cover, reduce heat to low, and simmer for 18 minutes or until rice is tender and liquid absorbed.
  5. Remove rice from heat, fluff with a fork, then stir in chopped cilantro and fresh lime juice. Keep covered and set aside.
  6. Heat a skillet over medium-high heat. Add marinated chicken pieces (discard leftover marinade). Cook 5-6 minutes per side until internal temperature reaches 165°F and chicken has a charred crust.
  7. Remove chicken from pan and let rest for 5 minutes before slicing into strips.
  8. While chicken cooks, heat rinsed black beans in a small saucepan over medium heat for 3-4 minutes. Season lightly with salt if desired.
  9. Assemble the bowl starting with cilantro-lime rice, then add black beans, sliced chipotle chicken, pico de gallo, shredded lettuce, avocado or guacamole, and optional cheese or sour cream.
  10. Serve with extra lime wedges if desired.

Notes

Marinate chicken for at least 30 minutes for best flavor. Pat chicken dry before searing to avoid flare-ups and get a better crust. Use fresh lime juice at the end to brighten flavors. Rice can be swapped with cauliflower rice for a low-carb option. Leftovers keep well for up to 3 days if stored separately.

Nutrition

Keywords: chipotle chicken, burrito bowl, copycat recipe, homemade, cilantro lime rice, black beans, guacamole, easy dinner, smoky chicken

Find it online: https://rowanrecipes.com/flavorful-chipotle-copycat-chicken-burrito-bowl-recipe-easy-homemade-from-scratch/