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Chipotle Chicken Burrito Bowl Recipe

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4.3 from 12 reviews

This Chipotle Chicken Burrito Bowl is a vibrant and flavorful dish combining marinated grilled chicken, seasoned rice, fresh vegetables, and zesty lime-cilantro accents. Perfect for a wholesome, customizable meal, it balances smoky chipotle spices with fresh, crisp additions and creamy sour cream, making for a satisfying and colorful burrito bowl that can be assembled easily at home.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 4 boneless skinless chicken breasts (pounded to even thickness)
  • 1/4 cup extra virgin olive oil
  • 1/2 lime (juiced)
  • 3 tablespoons Homemade Taco seasoning

Rice

  • 2 cups long grain rice (uncooked)
  • 2 tablespoons salted butter
  • 2 teaspoons table salt

Add-Ins

  • 1 cup romaine lettuce (chopped)
  • 1/2 cup bell peppers (diced, any color)
  • 1/2 cup tomatoes (diced)
  • 1/2 red onion (diced)
  • 1/2 cup sweet corn kernels
  • 1/2 cup canned black beans (rinsed and drained)
  • 1/4 cup fresh cilantro (chopped)
  • 2 stalks scallions (chopped)
  • 1 large lime (juiced, for tossing)

Garnish

  • Sour cream, as desired
  • Fresh cilantro, optional

Instructions

  1. Cook the rice: Prepare the long grain rice according to package instructions. Add the 2 tablespoons of salted butter and 2 teaspoons of table salt directly into the cooking water before starting. Once cooked, set the rice aside without lifting the lid to maintain moisture.
  2. Prepare the chicken marinade: In a mixing bowl, combine the olive oil, juice of half a lime, and 3 tablespoons of homemade taco seasoning. Add the pounded chicken breasts and toss thoroughly to coat each piece evenly. Cover and allow to marinate for about 30 minutes to absorb the flavors.
  3. Chop vegetables and herbs: While the rice is cooking and chicken is marinating, chop the romaine lettuce, bell peppers, tomatoes, red onion, fresh cilantro, and scallions. Combine these chopped vegetables with the rinsed black beans and sweet corn kernels in a bowl. Add the juice from one large lime and gently toss the mixture together; set aside.
  4. Grill the chicken: Preheat a grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 4 minutes per side, depending on thickness, until the internal center is no longer pink. Avoid overcooking to maintain juiciness. Remove chicken from heat and let it rest briefly.
  5. Fluff and season rice: Using a fork, gently fluff the cooked rice. Add the juice of the remaining lime and the freshly chopped cilantro to the rice, tossing gently to combine evenly.
  6. Assemble the burrito bowls: Spoon the lime-cilantro rice into individual serving bowls. Top with the fresh vegetable and bean mixture, followed by the sliced grilled chicken. Garnish as desired with sour cream and additional cilantro. For a fun variation, serve all components separately for a DIY burrito bowl assembly.

Notes

  • Marinating the chicken for at least 30 minutes enhances the flavor, but you can marinate up to 2 hours for more intensity.
  • Ensure the chicken is pounded to an even thickness for consistent grilling and juiciness.
  • Use fresh lime juice rather than bottled for the best bright flavor.
  • Customize add-ins based on preference: avocado, shredded cheese, or jalapeños are great additions.
  • If you don’t have a grill, use a grill pan or skillet over medium-high heat as an alternative.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://recipeteach.com/chipotle-chicken-burrito-bowl-recipe/