How to Make Chicken Burrito Bowl

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Chicken Burrito Bowl

Enjoy the vibrant flavors and endless possibilities of a homemade chicken burrito bowl, a dish that’s both satisfying and highly customizable. This recipe brings together chipotle-marinated chicken, cilantro lime rice, a variety of fresh toppings, and creamy beans to create a meal that rivals anything from your favorite taqueria. Whether you’re cooking for a crowd, meal prepping, or just craving a balanced, flavor-packed meal, this chicken burrito bowl meets the moment every time.

Why Make Chicken Burrito Bowls at Home

Making your own burrito bowl puts you in charge. You control the heat level, the balance of flavors, and the quality of your ingredients. It’s easy to adjust for any dietary needs, and the components can be made ahead of time for fast, stress-free lunches and dinners. Plus, you’ll save money and avoid the long lines that come with takeout. The homemade chipotle chicken adds depth and complexity, melding smoky, tangy, and savory notes into bite-sized perfection.

Ingredients and Components

Each element of the chicken burrito bowl works together to create a complete eating experience. Here’s what you’ll need:

For the Chipotle Chicken

• 1½ pounds boneless, skinless chicken thighs
• 2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce from the can
• Juice of 2 limes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For the Cilantro Lime Rice

• 1½ cups long grain white rice
• 3½ cups water
• 2 tablespoons unsalted butter
• Zest of 1 lime
• Juice of 1 lime
• ½ teaspoon salt
• ½ cup chopped fresh cilantro

Toppings and Add-ins

• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed from frozen)
• 2 cups shredded romaine lettuce
• 1 cup pico de gallo or fresh tomato salsa
• 1 ripe avocado, sliced or diced
• ½ cup sour cream
• 1½ cups shredded Monterey Jack cheese

Optional Extras

• Jalapeño slices
• Pickled onions
• Extra lime wedges
• Hot sauce or chipotle crema

Step-by-Step Guide: Building Your Chicken Burrito Bowl

1. Marinate and Prepare the Chicken

Start by making the marinade. Combine the chipotle peppers, adobo sauce, lime juice, garlic, olive oil, cumin, oregano, salt, and black pepper in a blender or food processor. Blitz until you have a smooth, reddish marinade. Place the chicken thighs in a large bowl or zip-top bag and pour the marinade on top. Turn to coat thoroughly.

Let the chicken rest in the refrigerator for at least 1 hour—overnight is ideal for the fullest flavor. During this time, the chicken absorbs smoky, spicy, and citrusy notes that shine through in each bite.

Pro Tip:

If you have time, marinating the chicken for up to 8 hours will yield the best texture and taste.

2. Cook the Rice

While the chicken marinates, prepare your rice. Bring 3½ cups water to a boil in a medium saucepan. Add the rice, lower the heat to a simmer, cover, and cook until tender and fluffy, about 15-18 minutes or according to package instructions.

Fluff the rice with a fork. Stir in the butter, lime zest, lime juice, salt, and chopped cilantro. Cilantro lime rice acts as a fresh and aromatic backdrop for the savory chicken.

Example:

For a lower-carb version, substitute cauliflower rice, seasoning it the same way for that signature citrus punch.

3. Cook the Chicken

Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill for about 6-7 minutes per side, or until the internal temperature reads 165°F (74°C). You want nice grill marks and a slight char, which builds even more flavor.

Allow the chicken to rest for 5 minutes after cooking. Slice it into strips or cubes for easy layering.

Alternative:

No grill? Use a cast iron skillet on the stove, searing both sides then covering to cook through.

4. Prepare the Toppings

While the chicken rests, gather your toppings. Warm the black beans in a small saucepan. If using canned or frozen corn, you can char it in a dry skillet for added flavor, or use it straight from the can for convenience.

Slice the lettuce, dice the avocado, and shred the cheese. If you want extra brightness, cut a few lime wedges and set them aside for serving.

Customization:

• Try adding a spoonful of spicy salsa verde for tanginess.
• Pickled onions or jalapeños add crunch and heat.
• Swap in queso fresco or cheddar if you prefer a different cheese.

5. Assemble the Chicken Burrito Bowls

Divide the cilantro lime rice and romaine lettuce evenly among four bowls. Top each with sliced chipotle chicken, black beans, corn, salsa or pico de gallo, avocado, sour cream, and Monterey Jack. Finish with any extra toppings you like.

Layering each element ensures you get a taste of everything in each bite. The beans add creaminess, corn brings sweetness, and fresh toppings finish the dish with color and texture.

Serving Suggestion Table

Meal Prep Tips and Tricks

Chicken burrito bowls are a meal prep dream. Prepare the components—grilled chicken, rice, and toppings—ahead of time and store them in separate containers. When you’re ready, assemble each bowl fresh for the best results.

• Slice the chicken after cooling. Store in an airtight container.
• Keep the rice in its own container to avoid becoming soggy.
• Separate any wet toppings (like salsa or avocado) until just before serving.
• Lettuce and other greens should be stored dry for crunch.

Example Prep Routine

• Marinate and cook the chicken while the rice is simmering.
• Warm the beans and char the corn in the same pan, if using.
• Chop veggies and prepare toppings.
• Portion everything into containers for simple assembly all week.

Storing and Freezing

Storing leftovers is simple. Place cooked chicken, rice, and beans in separate airtight containers. Store fresh toppings in another container, keeping avocado and lettuce separate to maintain freshness.

• Chicken and rice last up to 3 days in the fridge.
• Freeze chicken and rice for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat chicken and rice in the microwave or a skillet before assembling with cold toppings.

Flavor Variations and Dietary Swaps

Chicken burrito bowls are endlessly adaptable. Nutrition and preference never have to get in the way of great taste.

• Substitute chicken breast for a leaner protein.
• Use tofu or roasted vegetables for a vegetarian bowl.
• Go dairy-free by omitting cheese and sour cream, or using plant-based alternatives.
• Add brown rice or quinoa for a whole grain twist.

Make it spicier by adding more chipotle pepper to the marinade, or milder by reducing the adobo.

Building Your Perfect Bite

Every forkful of a well-built burrito bowl should deliver a mix of flavors and textures. The tender chicken, fluffy herbed rice, crisp lettuce, creamy beans and avocado, sweet corn, and cool sour cream balance each other beautifully. With each bowl, you create a meal that’s comforting, wholesome, and full of character.

Try serving the chicken burrito bowl with warm tortilla chips on the side, or wrap the ingredients in a large flour tortilla for a handheld version.

A chicken burrito bowl is more than just a convenient meal—it’s an invitation to mix, match, and play with flavors. Whether you like yours overflowing with spice or loaded with fresh veggies, this recipe ensures you get robust flavor in every bite, all in the comfort of home.

Chipotle Burrito Bowl

⭐⭐⭐⭐⭐

4.7 from 4 votes

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Course: Main Course / Cuisine: Mexican

Prep Time 45 minutes

Cooking Time 45 minutes

Servings 4 servings

Calories 583 cal

This Chipotle burrito bowl recipe is as authentic as it gets. Enjoy tender chicken and zippy pico de gallo. Creamy guacamole and spiced beans complete the bowl.

Ingredients

• 1/2 teaspoon ground cumin
• 4 cups romaine lettuce, shredded
• 1-1 1/2 pounds boneless, skinless chicken breasts or thighs
• 3-4 cloves garlic, minced
• 1 recipe Chipotle Corn Salsa
• 1 lime, juiced
• 2 tablespoons vegetable oil
• 3 roma tomatoes, diced
• 2 cloves garlic
• 1-2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
• 1/2 teaspoon dried oregano
• 1 (15.5-ounce) can black beans, undrained
• 1/2 teaspoon chipotle chile powder
• 1 cup Monterey Jack cheese, shredded
• 1 bay leaf
• salt and pepper, to taste
• 1 recipe Chipotle Guacamole
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 medium red onion, diced
• 1/4 cup fresh cilantro, diced
• 1/2 red onion, coarsely chopped
• 1/4 teaspoon kosher salt
• 1/2 cup sour cream
• 1 lime, juiced
• lime wedges, for serving
• 1 medium yellow onion, chopped
• 1-2 jalapeño peppers, diced
• 1 recipe Chipotle Cilantro Lime Rice

Instructions

1. In a food processor, blend the red onion, garlic, chipotle chiles, and adobo sauce. Add 1 tablespoon vegetable oil, lime juice, oregano, cumin, salt, and pepper. Blend until smooth. Set aside.
2. If using, cut the chicken breasts in half horizontally to create thin cutlets. Pat the chicken dry. Place the chicken in a zip-top bag. Pour the marinade over the chicken. Let sit at room temperature for 30 minutes or in the fridge for 1-8 hours.
3. Warm the rest of the oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade. Let the excess marinade drip off. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Cook for approximately 3-6 minutes per side, depending on how thick they are.
4. Let the chicken rest for 5 minutes. Then chop it into bite-sized pieces.
5. Make the black beans. Warm the oil in a medium skillet over medium heat. Add the onions. Cook until soft, about 3-4 minutes. Stir in the garlic until fragrant.
6. Add the black beans, chipotle chile powder, oregano, cumin, bay leaf, salt, and pepper. Simmer for 15-20 minutes, stirring often. Cook until tender. Remove the bay leaf before serving.
7. Make the tomato salsa. Mix the tomatoes, red onion, cilantro, jalapeños, and lime juice in a bowl. Taste the salsa. Season with salt and pepper. Refrigerate until ready to serve.
8. Prepare the extra toppings. Prepare the cilantro lime rice. Prepare the corn salsa. Prepare the guacamole, as desired.
9. Divide the cilantro-lime rice between four bowls. Top each bowl with equal amounts of the chicken, black beans, tomato salsa, corn salsa, guacamole, lettuce, cheese, and sour cream. Drizzle with fresh lime juice. Serve hot. Enjoy!