chipotle style burrito bowl recipe

Written BySheba G Updated On
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The Best chipotle style burrito bowl recipe

This chipotle style burrito bowl recipe has been a staple in our household for years. It’s a dish that my family and I love for its simplicity and flavor.

The combination of tender chicken, flavorful rice, and crunchy vegetables is a perfect blend of textures and tastes. We often make this recipe for weeknight dinners or when we have friends over.

The best part about this recipe is that it’s incredibly versatile – you can customize it to suit your taste preferences and dietary needs. My kids adore helping me assemble the bowls with their favorite toppings, making mealtime a fun and interactive experience.

Plus, the health benefits of this dish are numerous – it’s packed with protein, fiber, and essential vitamins. Whether you’re looking for a quick lunch or a satisfying dinner, this chipotle style burrito bowl recipe is sure to please even the pickiest eaters.

We’ve made it countless times, and each iteration is just as delicious as the last. It’s become a trusted go-to recipe in our household that never fails to impress.

Chipotle Style Burrito Bowl

4.8 from 873 votes

This burrito bowl features cilantro lime rice, seasoned black beans, grilled chicken or sofritas, and fresh salsa. It is a customizable meal that brings the flavors of a popular fast-casual restaurant to your kitchen.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Cilantro Lime Rice

1 cup long grain white rice
2 cups water
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

For the Chicken

1 pound boneless skinless chicken thighs
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce

For the Black Beans

1 can (15 ounces) black beans, drained and rinsed
1/2 cup water
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt

For the Pico de Gallo

2 medium tomatoes, diced
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

For the Corn Salsa

1 cup frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
1/4 teaspoon salt

For the Guacamole

2 ripe avocados
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 jalapeno, seeded and minced
1/2 teaspoon salt

For Assembly

4 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese
1/2 cup sour cream

👨‍🍳Directions

1Rinse 1 cup long grain white rice in a fine mesh strainer until the water runs clear.
2In a medium saucepan, combine the rinsed rice, 2 cups water, 1 tablespoon olive oil, and 1/2 teaspoon salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.
4Remove the saucepan from the heat and let it sit covered for 5 minutes.
5Fluff the rice with a fork, then stir in 1/4 cup chopped fresh cilantro and 2 tablespoons fresh lime juice.
6Set aside and keep warm.
7In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8Pat 1 pound boneless skinless chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of the chicken.
9In a large skillet, heat 2 tablespoons olive oil over medium high heat until shimmering.
10Add the seasoned chicken thighs and cook for 5 to 6 minutes per side until the internal temperature reaches 165 degrees F and the chicken is golden brown and charred in spots.
11Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into bite sized pieces.
12In a small saucepan, combine the drained black beans, 1/2 cup water, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
13Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes until the beans are heated through and the liquid has slightly thickened.
14Keep warm until ready to serve.
15For the pico de gallo, combine 2 diced tomatoes, 1/4 cup chopped white onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeno, 2 tablespoons fresh lime juice, and 1/4 teaspoon salt in a medium bowl.
16Stir gently to combine and set aside.
17For the corn salsa, combine 1 cup thawed frozen corn, 1/4 cup chopped red onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeno, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt in a small bowl.
18Stir to combine and set aside.
19For the guacamole, halve 2 ripe avocados, remove the pits, and scoop the flesh into a medium bowl.
20Add 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro, 1/4 cup diced red onion, 1 minced jalapeno, and 1/2 teaspoon salt.
21Mash with a fork until smooth but still slightly chunky, then set aside.
22To assemble each burrito bowl, place 1 cup shredded romaine lettuce in a serving bowl.
23Top with about 3/4 cup cilantro lime rice, a generous portion of diced chicken, 1/4 cup seasoned black beans, 2 tablespoons pico de gallo, 2 tablespoons corn salsa, 2 tablespoons guacamole, 1/4 cup shredded Monterey Jack cheese, and 2 tablespoons sour cream.
Serve immediately.

🔧Equipment

Medium saucepan with lid
Large skillet
Small saucepan
Mixing bowls
Cutting board
Chef’s knife
Measuring cups and spoons
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a vegetarian version, substitute the chicken with 1 package of crumbled firm tofu or 1 can of pinto beans cooked with the same spices. Adjust the chipotle pepper amount to control the heat level. The components can be prepared up to 2 days in advance and stored separately in the refrigerator.

Watch Video Of How Chipotle Style Burrito Bowl Works

I always have a stash of pre-cooked rice and chicken on hand so that I can whip up this recipe at a moment’s notice. It’s perfect for busy weeknights when everyone is scrambling to get out the door on time.

Simply reheat the ingredients in individual portions and assemble the bowls with your favorite toppings – voila! A delicious meal that’s ready in no time.

❓ Frequently Asked Questions About Chipotle Style Burrito Bowl

Q: What is the origin of the chipotle style burrito bowl?

This dish has its roots in traditional Mexican cuisine, where burritos were first created as a convenient meal for workers on the go. Over time, variations of the burrito emerged, including the chipotle style burrito bowl we know today.

Q: What type of protein can I use in this recipe?

You can use either chicken or steak as the protein source in this recipe. Chicken breast or thighs work well, while steak can be sliced into thin strips before cooking.

Q: How do I customize this recipe to suit my dietary needs?

This recipe is easily adaptable to suit various dietary requirements. You can swap out the chicken for tofu or tempeh for a vegan option, or use gluten-free tortillas if needed.

Q: Can I make this recipe ahead of time?

This recipe can be prepared ahead of time by cooking the rice and chicken in advance. However, it’s best to assemble the bowls just before serving to ensure optimal flavor and texture.

Q: What are some good toppings for this recipe?

The toppings are where you can get creative! Some popular options include diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa, and shredded cheese.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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