Copycat Chipotle Burrito Bowl

By Mary RuppPublished: Apr 3, 2023

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copycat chipotle burrito bowl with chicken, guacamole, corn salsa, black beans, and cilantro lime rice

PHOTO: RACHEL VANNI; FOOD STYLING: BARRETT WASHBURNE

We think what you order at Chipotle really says something about a person: Do you spring for extra guac? Go for the spicy salsa, or stick with mild? Fill your bowl with brown rice, white rice, or just greens? While we’re all about switching things up, when we want a tried-and-true perfect meal, we always go back to the chicken burrito bowl. It’s classic, reliable, and, best of all, completely customizable depending on our mood. We’ve included recipes here for all our favorite burrito bowl toppings, but feel free to swap them in and out for yours!

If you take nothing else from this recipe, you’ve gotta make that chipotle chicken. It’s super-tender and juicy, thanks to an extra-flavorful marinade featuring just the right amount of heat from chipotle chiles in adobo (of course!). It’s also wonderful for meal prepping, whether you’re whipping up these bowls, tucking it into burritos, using it to add a little spice to chicken pasta dishes… the sky’s the limit.

We’ve also included recipes here for our takes on Chipotle’s cilantro-lime rice, black beans, and corn salsa (our fave!). In addition, we’ve linked out to our pico de gallo, our guacamole, and our homemade salsa. It might seem like a lot (convenience is part of Chipotle’s charm, after all), so set yourself up for success by picking and choosing which classic elements you make, and which you switch up. Can’t stand the gamble of un- or too-ripe avocados? Use store-bought guac. Wish Chipotle had a fruitier salsa option (us too!)? Swap in some mango or pineapple salsa. Have some leftover quinoa or farro kicking around in your fridge? These other elements are the perfect way to jazz them up and give them new life. It’s your bowl—have fun with it!

Made this? Let us know if it stood up to Chipotle in the comments below.

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Yields:: 4 serving(s)
Prep Time:: 40 mins
Total Time:: 3 hrs

Ingredients

Chipotle Chicken

1/2
red onion, coarsely chopped
2
cloves garlic
1
chipotle chile in adobo, plus 2 tbsp. sauce
3 tbsp.
vegetable oil
Juice of 1 lime
1 tsp.
dried oregano
1/2 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
1 lb.
boneless, skinless chicken breasts

Cilantro-Lime Rice

1 tbsp.
unsalted butter
1 c.
basmati rice, rinsed, drained
1/2 tsp.
kosher salt
Juice of 2 limes, divided
2 c.
water
1 tbsp.
chopped fresh cilantro

Black Beans

2 tbsp.
neutral oil
1
medium yellow onion, chopped
3
cloves garlic, finely chopped
2
(15.5-oz.) cans black beans, undrained
1 c.
water
1 tsp.
chipotle chile powder
1 tsp.
dried oregano
1 tsp.
ground cumin
1
bay leaf
Kosher salt
Freshly ground black pepper

Corn Salsa

24 oz.
frozen corn, cooked
1
medium red onion, chopped
1
small jalapeño, stemmed, seeded, finely chopped
1/4 c.
fresh cilantro, chopped
1 tbsp.
fresh lemon juice
1 tbsp.
fresh lime juice
Kosher salt

Assembly

Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving

Directions

Chicken
1. Step 1In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
2. Step 2Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight.
3. Step 3Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.
Cilantro-Lime Rice
1. Step 1In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.
2. Step 2Fold in cilantro and top with remaining lime juice.
Black Beans
1. Step 1In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.
2. Step 2Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.
Corn Salsa
In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.
Assembly
1. Step 1Slice reserved chicken into 1" pieces.
2. Step 2Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.