Copycat Chipotle Burrito Bowl

I think what you order at Chipotle really says something about a person: Do you spring for extra guac? Go for the spicy salsa, or stick with mild? Fill your bowl with brown rice, white rice, or just greens? While I'm all about switching things up, when I want a tried-and-true perfect meal, I always go back to the chicken burrito bowl. It’s classic, reliable, and, best of all, completely customizable depending on our mood. I've included recipes here for all our favorite burrito bowl toppings, but feel free to swap them in and out for yours!

How To Make Copycat Chipotle Burrito Bowl

INGREDIENTS

• Red & Yellow Onion: I am using both red and yellow onion throughout this recipe, and both lend their own unique flair. Red onions are slightly spicier, especially when used raw, which adds a nice punch to the chicken marinade and corn salsa. They also have a beautiful color that is a striking contrast to the yellow corn. Yellow onions, on the other hand, are sweeter, not as sharp, and caramelize better, which adds a depth of flavor and texture to the black beans.
• Garlic: The classics are the classics for a reason. Garlic is punchy and warm, and actually slightly sweet when cooked. It adds so much flavor to any dish, not only through its own flavor, but by enhancing and bringing out the other flavors in the dish.
• Chipotle Chiles In Adobo: Not surprisingly, I am using chipotle chilis in my copycat Chipotle recipe. The real star of these chilis though is the adobo sauce, which is why I am proclaiming it mandatory that you reach for a can packed in adobo. Adobo sauce is smoky, slightly sweet, earthy, and a little spicy. It adds so much depth the the already layered flavor of chipotle chilis.
• Lime & Lemon Juice: I need a little acid in this dish, which is why I am using both lime and lemon juice.
• Spices: I’m using a fairly robust mix of spices in the various elements of this dish. For the chicken I’m sticking to salt, pepper, oregano, and cumin which combine with the chili and adobo to create a spicy, savory flavor profile. While for the black beans I am really just wanting to add depth to the mild, meaty flavor that is already present. Using chipotle chili powder and a bay leaf on top of that same mix of salt, black pepper, cumin, and oregano gives an earthy comforting flavor to the creamy cooked beans.
• Chicken Breasts: Boneless, skinless chicken breasts are the easiest form of chicken to cook and cook well. They keep a nice moist, slightly firm texture while absorbing a ton of the flavor of the marinade.
• Unsalted Butter: Salted butter does not have a set standard amount of salt or liquid from brand to brand and so I always use unsalted butter in baking and cooking to avoid any flavor or texture mishaps. This allows me to better control the flavor and moisture of the rice, and nobody likes crunchy or overly soggy rice in their burrito bowls.
• Basmati Rice: Basmati rice has a really nice nutty flavor and slightly firmer texture that is perfect for any rice bowl. It is my go-to for many rice dishes that call for any sort of long-grain rice, but feel free to switch it up for jasmine or your favorite rice.
• Black Beans: Black beans are a classic side or topping in Mexican food. They have a mild creamy taste and texture that compliment the other flavors in the burrito bow.
• Corn: I love corn salsa because I love corn. It adds a pop of sweet freshness to a dish with a good amount of spice and savory notes, not to mention the color that it adds. We eat with our eyes too!
• Jalapeño: This adds a bite to the corn salsa that compliments the sweet flavors and acid from the lemon and lime juice.
• Toppings: Have fun with your toppings. Just like ordering a bowl at Chipotle, the best part is that you get to choose exactly what goes into your perfect bowl. I’m going for guacamole, pico de gallo, sour cream, cilantro and lime wedges for myself, but you do you.

STEP-BY-STEP INSTRUCTIONS

We’re going to start off making the chipotle chicken marinade by combining onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin in a food processor and blending. Once the marinade is smooth, taste and season it with salt and black pepper.

When the marinade is to your taste, pour it into a large resealable bag and toss the chicken in to coat. We really want to make sure each piece of chicken is coated well in the marinade so that it soaks up as much flavor as possible. Transfer the bag into the fridge and let the marinade seep into the chicken for at least 2 hours or, if you have the patience, overnight. The longer the chicken is allowed to marinate, the better the flavor will be.

Preheat the grill at high heat for 5 minutes, and once hot, grill the chicken for about 8 minutes on both sides until the meat is completely cooked through. Once an instant-read thermometer inserted into the thickest part of the breast registers 165°, remove the chicken from the grill and place it on a cutting board to cool.

To start the cilantro-lime rice, melt butter in a large saucepan over low heat and then add rice, salt, and lime juice and cook for about 1 minute until the rice is coated in the mixture, then add water and bring to a boil. Once boiling, cover the saucepan with a lid and knock the heat down to low. Cook the rice for 22 to 25 minutes until it is light and fluffy and all the liquid has been absorbed.

Then fold in the chopped cilantro and pour over the remaining lime juice, stirring to combine.

Start the black beans by cooking the aromatics. First, cook the yellow onion in a large skillet, stirring occasionally, until the onions have softened and have just started turning golden. This should take about 5 minutes. Then add in the garlic and cook for 1 minute more.

Once the aromatics are fragrant, add in the black beans and some of the liquid from the can, as well as water, chile powder, oregano, cumin, and a bay leaf and bring the mixture to a boil, then reduce the heat to medium-low and allow to cook until the liquid has thickened and the beans are warmed through. This should take about 15 to 20 minutes. Season the beans to taste with salt and pepper.

To make the corn salsa, simply combine all the ingredients in a large bowl, toss to combine, then season to taste with salt and pepper. That’s it!

Now we’re ready to build the bowls. Start by slicing the cooked chicken into bite-sized cubes. Then divide the rice evenly among the bowls and top with all the prepared ingredients as well as your desired toppings, like guacamole, pico de gallo, sour cream, and cilantro. Then you are set to eat, along with lime wedges for added acidity.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Use our copycat Chipotle chicken recipe: This recipe is super customizable, but if you take nothing else from this recipe, you’ve gotta make that Chipotle chicken. It’s super-tender and juicy, thanks to an extra-flavorful marinade featuring just the right amount of heat from chipotle chiles in adobo (of course!). It’s also wonderful for meal prepping, whether you’re whipping up these bowls, tucking it into burritos, using it to add a little spice to chicken pasta dishes… the sky’s the limit.
• Make the recipe convenient for you: I’ve included recipes here for our takes on Chipotle’s cilantro-lime rice, black beans, and corn salsa (my fave!), and to our pico de gallo, our guacamole, and our homemade salsa, but I know it might seem like a lot. Convenience is part of Chipotle’s charm, after all, so set yourself up for success by picking and choosing which classic elements you make, and which you switch up.
• Use your favorite pre-mades: Can’t stand the gamble of un- or too-ripe avocados? Use store-bought guac. Wish Chipotle had a fruitier salsa option (me too!)? Swap in some mango salsa or pineapple salsa. Have some leftover quinoa or farro kicking around in your fridge? These other elements are the perfect way to jazz them up and give them new life. It’s your bowl—have fun with it!

What To Serve With A Chipotle Burrito Bowl

The tastiest utensils for my burrito bowls are without a doubt tortilla chips—also try our keto tortilla chips—and both the bowls and the chips pair perfectly with our queso dip. Any extra chipotle chicken can also be seamlessly added to our chicken quesadillas for a heavier side.

Storage

The chipotle chicken can sit in its marinade, sealed and in the fridge, overnight, and once cooked can similarly be stored for up to 3 or 4 days.

Similarly, both the cooked rice and black beans can also be kept, stored in an airtight container, in the fridge for 3 to 4 days, and so can be made ahead of time or stored for later.