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Easy Chipotle Chicken Burrito Bowl Copycat photo

Chipotle Chicken Burrito Bowl Copycat

This Chipotle Chicken Burrito Bowl Copycat is bursting with flavor! Juicy chicken, zesty lime, and customizable toppings make it a family favorite!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1/2 medium yellow onion roughly diced
  • 4 cloves garlic roughly chopped
  • 1 lime Juice
  • 1 lime Zest
  • 1 tablespoon chili powder
  • 1 whole jalapeño pepper diced
  • 1 whole red chili pepper diced
  • 1 whole chipotle pepper
  • 1 tablespoon adobo sauce
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 cup chicken broth
  • 2 tablespoons chopped cilantro
For the Bowl:
  • 6 whole boneless skinless chicken thighs or 4 boneless, skinless chicken breasts
  • 4 cups cooked rice (white or brown)
  • 1 cup cooked black beans
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup guacamole
  • 2 cups shredded lettuce
  • 1 whole sliced jalapeño pepper
  • 1 cup sweet corn
  • 1 whole lime wedges on the side

Equipment

  • Skillet
  • Cutting board
  • Knife
  • Mixing bowl
  • Serving bowls

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the diced onion, chopped garlic, lime juice, lime zest, chili powder, diced jalapeño and red chili peppers, chipotle pepper, adobo sauce, olive oil, cumin, paprika, oregano, salt, black pepper, and chicken broth. Mix well to create a flavorful marinade. Add the chicken thighs or breasts, ensuring they are well-coated. Let them marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavor.
  2. Heat a skillet over medium-high heat. Once hot, add the marinated chicken, cooking for about 6-7 minutes per side or until fully cooked and no longer pink in the center. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove from the skillet and let the chicken rest for a few minutes before slicing it into bite-sized pieces.
  3. While the chicken is cooking, prepare your rice according to package instructions. If you’re using canned black beans, heat them in a small saucepan over medium heat until warmed through.
  4. In serving bowls, layer the cooked rice at the bottom. Top with black beans, sliced chicken, and a generous amount of shredded lettuce. Then, sprinkle shredded cheese, sweet corn, and salsa on top. Add dollops of sour cream and guacamole for creaminess.
  5. Garnish your burrito bowls with sliced jalapeño peppers and chopped cilantro. Serve with lime wedges on the side for an extra zing. Enjoy your homemade Chipotle Chicken Burrito Bowl Copycat!

Notes

  • Marinate the chicken overnight for more intense flavor.
  • Feel free to customize toppings based on your preferences.
  • This bowl is best enjoyed fresh, but components can be stored separately.