Description
This Chipotle Burrito Bowl copycat recipe brings the bold, smoky flavors of Chipotle’s famous bowl right to your kitchen. Featuring chipotle-marinated chicken served over bright cilantro lime rice, topped with fresh corn salsa, black beans, shredded lettuce, Monterey Jack cheese, creamy guacamole, sour cream, and vibrant homemade tomato salsa. Perfect for a satisfying, colorful, and customizable meal, it’s easy to prepare with make-ahead options for each component.
Ingredients
Scale
Chipotle Chicken
- 1 recipe Chipotle Chicken (marinated and cooked chicken with chipotle seasoning)
Cilantro Lime Rice
- 2 cups cooked Cilantro Lime Rice
Beans
- 15 ounce can black beans, lightly drained
Vegetables and Greens
- 4 cups shredded romaine lettuce
Cheese and Dairy
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream (for garnish)
Chipotle Guacamole
- 1 recipe Chipotle Guacamole
Corn Salsa
- 1 recipe Easy Corn Salsa
Fresh Tomato Salsa
- 2 to 3 medium tomatoes (1 to 1½ pounds), cut into ¼-inch pieces
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro
- 3 jalapeño peppers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt, to taste
For Serving
- 1 lime, cut into wedges
Instructions
- Prepare the Ingredients: Prepare the chipotle chicken, cilantro lime rice, easy corn salsa, and chipotle guacamole according to their respective recipes. These components form the backbone of the burrito bowl.
- Warm the Black Beans: Gently heat the black beans in a small saucepan over low heat until warmed through. Stir occasionally to prevent sticking.
- Make the Fresh Tomato Salsa: In a small bowl, combine chopped tomatoes, finely chopped red onion, fresh cilantro, and jalapeño peppers. Add fresh lemon juice and lime juice, sprinkle with salt to taste, and toss lightly to mix. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Assemble the Burrito Bowls: Divide the cilantro lime rice, warmed black beans, shredded romaine lettuce, and chipotle chicken evenly among four salad bowls.
- Add Toppings: Garnish each bowl with shredded Monterey Jack cheese, a scoop of chipotle guacamole, a portion of easy corn salsa, a generous spoonful of fresh tomato salsa, and a dollop of sour cream.
- Serve: Offer lime wedges alongside the bowls for an extra burst of fresh citrus flavor to squeeze over the dish as desired.
Notes
- Make-Ahead Tips: The chipotle chicken can be marinated up to 8 hours in advance or frozen in the marinade for longer storage.
- The corn salsa and fresh tomato salsa can be prepared up to a day in advance and stored covered in the refrigerator.
- Cilantro lime rice is best cooked shortly before serving, but if made ahead, sprinkle with a little water and reheat gently to refresh.
- Chop lettuce and shred cheese up to a day prior, storing them in zippered plastic bags in the fridge to save prep time on serving day.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 65 mg
