Chipotle Style Chicken Burrito Bowls
Satisfy your craving for bold, zesty Mexican flavors with these Chipotle-Style Chicken Burrito Bowls! This recipe combines tender, juicy chicken thighs marinated in smoky chipotle peppers, cumin, and garlic, then grilled to perfection. Served over a vibrant bed of fluffy cilantro-lime rice, these bowls are topped with all your favorites—black beans, sweet corn, crisp romaine lettuce, fresh pico de gallo, and creamy shredded cheese. Customizable with diced avocado and crunchy tortilla chips, this easy homemade version of the popular Chipotle favorite is ideal for meal prep or a colorful weeknight dinner. Ready in under an hour, these burrito bowls will make your kitchen the go-to destination for Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Chipotle peppers in adobo sauce
- 3 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup White rice
- 2 cups Water
- 2 tbsp Fresh cilantro, chopped
- 1 Lime, juiced
- 1 cup Black beans, rinsed and drained
- 1 cup Fresh corn kernels (or canned, drained)
- 2 cups Romaine lettuce, shredded
- 1 cup Pico de gallo or fresh salsa
- 0.5 cup Shredded cheddar or Monterey Jack cheese
- 0.5 cup Greek yogurt or sour cream
- 1 Avocado, diced (optional)
- 1 cup Tortilla chips (optional)
Instructions
In a small bowl, mix together the chipotle peppers in adobo sauce, 2 tablespoons of olive oil, minced garlic, ground cumin, paprika, salt, and black pepper.
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Let it marinate in the refrigerator for at least 30 minutes (or up to 24 hours for deep flavor).
While the chicken marinates, rinse the rice under cold water to remove excess starch. Combine the rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.
Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice. Set aside.
Heat a grill pan or skillet over medium-high heat. Add the remaining tablespoon of olive oil. Cook the marinated chicken thighs for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice it into bite-sized pieces.
To assemble the burrito bowls, start with a base of cilantro-lime rice. Top with black beans, corn, shredded lettuce, pico de gallo, shredded cheese, and sliced chicken.
Drizzle with Greek yogurt or sour cream. Add diced avocado and tortilla chips on the side, if desired.
Serve immediately and enjoy your homemade chipotle-style chicken burrito bowls!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 7.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
