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Chipotle Burrito Bowl Recipe

Chipotle Burrito Bowl

This homemade Chipotle burrito bowl tastes just like the restaurant version but made with fresh ingredients in your own kitchen. Featuring perfectly seasoned chicken, cilantro lime rice, fresh salsas, and creamy guacamole, this recipe delivers all the flavors you love without leaving home.
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Prep Time 35 minutes
Cook Time 25 minutes
Marinating Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 836
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 1 recipe Chipotle Chicken marinated and grilled
Rice and Beans
  • 2 cups Cilantro Lime Rice cooked
  • 15 ounce black beans canned, lightly drained
Fresh Vegetables
  • 4 cups romaine lettuce shredded
  • 2 medium tomatoes diced for salsa
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 3 whole jalapeño peppers finely chopped
Toppings and Garnishes
  • 1 cup Monterey Jack cheese shredded
  • 1 recipe Easy Corn Salsa
  • 1 recipe Chipotle Guacamole
  • 1/2 cup sour cream for garnish
  • 1 whole lime cut into wedges
Fresh Tomato Salsa
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt to taste

Equipment

  • Grill or Large Skillet
  • Medium saucepan
  • Small saucepan
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Serving Bowls

Method
 

  1. Prepare the Base Components: Cook the cilantro lime rice according to recipe directions. Marinate and grill the chipotle chicken, then let it rest for 5 minutes before cutting into bite-sized pieces.
  2. Make the Fresh Tomato Salsa: Combine diced tomatoes, red onion, cilantro, and jalapeño peppers in a small bowl. Add lemon juice, lime juice, and salt to taste. Toss lightly and refrigerate until ready to serve.
  3. Prepare Remaining Components: Make the corn salsa and guacamole according to recipe directions. Warm the black beans in a small saucepan over low heat. Shred the cheese and chop the lettuce.
  4. Assemble the Bowls: Divide the cilantro lime rice and lettuce between 4 serving bowls to create a base. Add the grilled chicken and warmed black beans to each bowl.
  5. Add Toppings: Top each bowl with corn salsa, fresh tomato salsa, guacamole, shredded cheese, and a dollop of sour cream. Serve immediately with lime wedges on the side.

Notes

Make-Ahead Tips:
  • Chicken: Can be marinated up to 8 hours or frozen in marinade
  • Salsas: Both corn and tomato salsa can be made 1 day ahead
  • Rice: If made ahead, sprinkle with water before reheating
  • Prep: Lettuce and cheese can be prepped 1 day ahead
Variations: Try with carnitas, barbacoa, or shredded beef. Substitute brown rice for a healthier option or add fajita vegetables for extra nutrition.