Chipotle Chicken Burrito Bowls

Name: Chipotle Chicken Burrito Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 boneless skinless chicken breasts (pounded to even thickness and towel dried); Juice of half a lime; 1/4 cup extra virgin olive oil; 3 TB Homemade Taco seasoning; 2 cups uncooked long grain rice; 2 TB salted butter; 2 tsp table salt; Juice of 1 large lime (for tossing); 2/3 cup freshly chopped cilantro (for tossing); 1 cup chopped romaine lettuce; 1/2 cup diced bell peppers (any color); 1/2 cup diced tomatoes; 1/2 diced red onions; 1/2 cup sweet corn kernels; 1/2 cup canned black beans (rinsed and drained); 1/4 cup chopped fresh cilantro; 2 stalks scallions (chopped); sour cream

Chipotle fans, you’ll adore these Chipotle Chicken Burrito Bowls! Healthy, easy, incredible. Of course, homemade tastes 100% better than takeout.

Chipotle Style Chicken Burrito Bowls

My mom is a couple years shy of 70. After all these years, she still surprises me. I’m always amazed at how she tackles life with seemingly ceaseless energy despite her aches and pains.

Though decidedly old-fashioned, Mom is amazingly willing to try new things. Like trek through unknown woodsy trails after dark while fleeing mean Mosquitos. Like driving hours of windy mountain roads to go trout fishing with us. She hates fishing.

And downing humongous Chipotle burritos filled with every (yes, every) topping choice offered. We’re talking football-sized burritos that even the guy behind the counter can’t believe he’s actually wrapping up.

All of the Add-Ins

It actually was a surprise to me that Mom even liked Chipotle, given that she’s a die-hard first gen Chinese grandma who’s mainly eaten and cooked Chinese fare all her life. I have zero memories of guac filled burritos growing up.

Imagine my shock when her recent visit with us included an impromptu dinner at Chipotle one night and she eagerly devoured the biggest chicken, rice, and bean burrito any of us has ever seen.

Like I said, she got every single topping there was.

Which brings me to my own Chipotle darling.

My personal favorite Chipotle offering is the yumalicious chicken burrito bowl. I get mine outfitted with plenty of greens, black beans, corn, onions, tomatoes, and cheddar.

Happily massed with tender cilantro lime rice and tasty chicken.

It’a about time these Chipotle Chicken Burrito Bowls made the scene here.

Particularly in the summer when farm fresh produce is wildly popular, you may already have all the ingredients you need for your chicken burrito bowl.

These bowls are highly personalized to suit your own tastes. This is your own foodie rockfest. Go ahead and add, subtract, or modify according to what tempts your tummy. Customize it for your favorite peeps.

All of the Toppings and Garnishes

Top it with guac, sour cream, or salsa. Have extra cheeses or better yet, provide some Nacho Queso for saucing it up. Bring in the tortilla chips if you want a bit of crunch.

The cilantro-lime rice is a fantastic base for burrito bowls. I could and did eat cilantro-lime rice by the spoonful before mixing it all up into that colorfully gorgeous mess of a meal.

This is the best kind of mess. Enjoy.

Chipotle Chicken Burrito Bowls

4.50 from 6 ratings

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This copycat recipe for Chipotle Chicken Burrito Bowls is 200% delish! It’s fresh, healthy, flavorful, and packed with goodies. Cilantro-lime rice is fantastic all on its own. Customize it to satisfy your cravings.

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings:

Ingredients

For the Chicken:

4 boneless skinless chicken breasts, pounded to even thickness and towel dried
Juice of half a lime
¼ cup extra virgin olive oil
3 TB Homemade Taco seasoning, or store bought packet

For Cilantro-Lime Rice:

2 cups uncooked long grain rice
2 TB salted butter
2 tsp table salt
Juice of 1 large lime, for tossing
⅔ cup freshly chopped cilantro, for tossing

For Add-Ins:

1 cup chopped romaine lettuce
½ cup diced bell peppers, any color
½ cup diced tomatoes
½ diced red onions
½ cup sweet corn kernels
½ cup canned black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 stalks scallions, chopped

Garnishes

sour cream, nacho queso, fresh guacamole, fresh salsa,

Instructions

Cook rice according to package instructions, adding the butter and salt into the water. Without lifting the lid, set cooked rice aside.
While rice is cooking, prepare the chicken: In a bowl, combine the chicken with oil, lime, taco seasoning. Toss to coat and cover. Marinate about 30 minutes.
Meanwhile, chop all the Add-In ingredients and toss them together in a bowl. Set aside.
Grill chicken on medium high heat, about 4 min per side, depending on thickness of chicken. Cook just until center is no longer pink; don’t over-cook. Remove from heat and set aside.
Toss and fluff rice with a fork. Add the lime juice and cilantro and toss to combine. Spoon rice into individual bowls. Top with add-ins. Add sliced grilled chicken and garnish as desired. Alternatively, put rice, chicken, add-ins, and garnishes out for a DIY burrito bowl station.