Copycat Chipotle Burrito Bowl Recipe | Easy Copycat Chipotle Burrito Bowl Recipe

You know what they say?? anything extra is truly something you get a little bit of? Should you choose the hot salsa or the mild salsa? Do you want brown rice, white rice, or just greens in your bowl? Even though we love to experiment, the chicken burrito bowl is a tried-and-true favorite when we want a delicious supper. It’s time-tested, dependable, and best of all, totally mutable to suit our mood. You are welcome to replace any of the recipes for our favorite burrito bowl toppings with those of your choice.
You must cook the chipotle chicken if you take nothing else away from this recipe. Thanks to a particularly fragrant marinade with just the proper amount of heat from chipotle chilies in adobo (of course! ), it is incredibly tender and juicy. It’s also great for meal preparation, whether you’re making these bowls, adding it to burritos, or spiking up chicken pasta recipes. There are no boundaries.

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YIELDS4 serving(s)
PREP TIME40 mins
TOTAL TIME3 hrs

hOW TO MAKE Copycat Chipotle Burrito Bowl

Copycat Chipotle Burrito Bowl Recipe: Ingredients

CHIPOTLE CHICKEN

  • a half of a red onion, roughly chopped
  • Garlic cloves, two
  • 1 adobo chipotle chili and 2 tablespoons of sauce
  • Vegetable oil, 3 tablespoons
  • 1 lime’s juice
  • One teaspoon dried oregano
  • 1/8 teaspoon cumin powder
  • Halal salt
  • black pepper freshly ground
  • 1 pound of skinless, boneless chicken breasts

CILANTRO-LIME RICE

  • Unsalted butter, one tablespoon
  • 1 cup of rinsed and drained basmati rice
  • Kosher salt, 1/2 teaspoon
  • two limes’ juice divided by two cups of water
  • 1 tablespoon freshly chopped cilantro

BLACK BEANS

  • 2 tablespoons neutral oil
  • 1 medium yellow onion, diced 3 finely minced garlic cloves 2 (15.5 oz.) cans of black beans
  • water, 1 cup
  • One teaspoon dried oregano
  • 1 teaspoon cumin powder
  • Kosher salt and one bay leaf
  • black pepper freshly ground

CORN SALSA

  • 1 medium red onion, diced 1 tiny jalapeno, stemmed, seeded, finely chopped 24 oz. frozen corn
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh lime juice
  • Kosher salt is kosher salt.
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ASSEMBLY

  • For serving, guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges

Copycat Chipotle Burrito Bowl Recipe: Directions

Chicken

Step 1

Puree onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin in a food processor until smooth; season with salt and pepper.

Step 2

Place in a big resealable bag. Rub the chicken all over to coat it. Refrigerate for at least 2 hours, preferably overnight.

Step 3

Preheat a grill to high heat for 5 minutes. Set the chicken aside after removing it from the marinade. Grill the chicken for 8 minutes per side or until cooked through and an instant-read thermometer inserted into the thickest section registers 165┬░. Place on a chopping board and set aside.

CILANTRO-LIME RICE

Step 1

Melt butter in a large pot over low heat. Cook, stirring constantly, until the rice is coated with the juice of 1 lime, about 1 minute. Bring the water to a boil. Reduce the heat to low and cover. Cook for 22 to 25 minutes, or until the rice is cooked.

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Step 2

Fold in the cilantro and drizzle with the remaining lime juice.

BLACK BEANS

Step 1

In a large skillet over medium heat, heat the oil. Cook, stirring occasionally, until the onion is somewhat soft and turning golden, about 5 minutes. Cook, stirring constantly, until the garlic is aromatic, about 1 minute more.

Step 2

Bring to a boil the beans, some bean liquid, water, chili powder, oregano, cumin, and bay leaf. Reduce heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes, or until thickened; season with salt and pepper.

CORN SALSA

Toss corn, onion, jalapeno, cilantro, lemon juice, and lime juice together in a large mixing bowl; season with salt and pepper.

ASSEMBLY

Step 1

Reserved chicken should be cut into 1″ pieces.

Step 2

Divide the rice among the bowls. Chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro to taste. With lime wedges on the side, serve.