Chipotle chicken burrito bowls
Make delicious Chipotle chicken burrito bowls at home with juicy chicken, cilantro lime rice, fresh salsas, black beans, and all your favorite toppings. Easy to customize, perfect for meal prep, and even better homemade!
Servings 8 People
Ingredients
For the Chicken
- 1 kg boneless chicken thighs or breast
- ¼ cup chipotle sauce
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp paprika
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- Juice of 1 small lemon or lime
For the Pico de Gallo
- 4 tomatoes finely diced
- 1 small onion finely diced
- ¼ cup chopped cilantro or parsley
- 1 small jalapeño or 1 tsp chili flakes
- 1 garlic clove minced
- Juice of 1 lemon or lime
- 2 tbsp olive oil
- Salt to taste
For the Guacamole
- 4 ripe avocados
- 1 small tomato finely diced
- 1 small onion finely diced
- ¼ cup chopped cilantro or parsley
- Juice of 1 large lemon
- 2 tbsp olive oil
- 1 garlic clove minced
- 1 small jalapeño or 1 tsp chili flakes
- Salt to taste
For the Corn Salsa
- 2 cups corn 2 cans, drained, or frozen
- 1 small red onion finely diced
- ¼ cup chopped cilantro
- 1 small jalapeño finely chopped
- Juice of 1 small lemon or lime
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp paprika
For the Black Beans
- 1 can black beans rinsed and drained
- 1 cup water
- 1 tbsp chipotle sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- 1 tbsp lemon or lime juice
For the Cilantro Lime Rice
- 2 cups jasmine or basmati rice
- 2½ cups water
- 2 tbsp olive oil
- 1 tsp salt
- ¼ cup chopped cilantro
- Juice of 1 small lemon or lime
For the Chipotle Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream or yogurt
- 1 tbsp chipotle sauce
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1 tsp honey
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped cilantro optional
Topping
- Chopped lettuce
- Shredded marble cheese
- Tortilla chips
- Salsa and sour cream
Instructions
- Marinate the chicken: Mix the chicken with all the marinade ingredients. Cover and refrigerate while preparing the other components.
- Make the pico de gallo: Mix all the ingredients in a bowl. Cover and refrigerate.
- Make the guacamole: Mash the avocados, then mix with the remaining ingredients. Cover and refrigerate.
- Make the corn salsa: Combine the corn, onion, cilantro, jalapeño, lemon or lime juice, and seasonings. Mix well.
- Cook the rice: Rinse and drain the rice. Add to a pot with olive oil, salt, and hot water. Bring to a boil, cover, and cook over low heat until tender. Rest for 5–10 minutes, then fluff with a fork and mix in the cilantro and lemon or lime juice.
- Cook the black beans: Simmer the beans with water, chipotle sauce, salt, pepper, and cumin for 8–10 minutes. Stir in lemon or lime juice.
- Make the chipotle sauce: Mix all the sauce ingredients until smooth. Refrigerate until serving. You can use salsa and sour cream instead.
- Cook the chicken: Grill, pan-fry, air-fry, or bake until the chicken reaches an internal temperature of 165°F (74°C). Let rest, then cut into bite-sized pieces.
- Assemble: Add rice to each bowl, followed by chicken, black beans, pico de gallo, guacamole, corn salsa, and lettuce. Finish with cheese, chipotle sauce, salsa, sour cream, and tortilla chips.
Notes
- You can use chicken thighs or chicken breast. Thighs are juicier, while breast is a leaner option.
- Adjust the chipotle sauce, jalapeño, and seasonings to your taste. You can substitute chili powder and paprika for the chipotle sauce in the chicken marinade.
- Save time by using store-bought salsa, guacamole, or other toppings.
- You don’t have to make every side. Choose your favorite toppings and customize your bowl.
- Swap the chicken for grilled steak, pulled beef, or ground beef cooked with taco seasoning.
- Serve as burrito bowls or wrap everything in large tortillas.
- For meal prep, store the chicken, rice, beans, fresh toppings, and sauces separately in airtight containers in the refrigerator.