Chipotle Chicken Burrito Bowls
These chipotle chicken burrito bowls replicate the Chipotle restaurant experience at home with a smoky adobo-spiced chicken, cilantro lime rice, and fresh corn salsa that you can customize to your taste.
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These chipotle chicken burrito bowls replicate the Chipotle restaurant experience at home with a smoky adobo-spiced chicken, cilantro lime rice, and fresh corn salsa that you can customize to your taste.
Delivery in as fast as one hour.*
Prices vary by store
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In a blender, combine the chipotle peppers in adobo sauce, olive oil, seasonings, and the juice of one lime. Blend until smooth to create the marinade.
Place the diced chicken in a large bowl or container. Pour the marinade over the chicken and mix until well-coated. Cover and refrigerate to marinate.
To make the corn salsa, combine the drained corn, diced red onion, diced jalapeño, and chopped cilantro in a bowl. Squeeze in the juice of one lime and mix well.
To cook the rice, add 2 cups of jasmine rice and 3 cups of water to a pot. Bring to a boil, then cover, reduce heat to low, and let it cook for 18 minutes.
Once the rice is cooked, fluff it with a fork. Stir in the chopped cilantro and the juice of one lime. Season with salt to taste.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through.
Assemble your bowls by starting with a base of cilantro lime rice. Top with black beans, the cooked chipotle chicken, and shredded cheese.
Finish the bowls with corn salsa, pico de gallo, a dollop of sour cream, and a drizzle of honey chipotle vinaigrette. Serve immediately.
Store cooked chicken, rice, and corn salsa in separate airtight containers for up to 4 days. Reheat chicken gently in a skillet; serve rice cold or warmed. Assemble bowls fresh to keep salsa crisp.
Yes. Marinate the chicken for up to 24 hours in the refrigerator, or cook it ahead and store in an airtight container for up to 4 days. Reheat gently before serving.
The heat comes from canned chipotle peppers in adobo sauce. For milder bowls, use 1–2 peppers instead of the full can; for spicier, add extra adobo sauce or fresh jalapeños.
Use regular white or brown rice, cauliflower rice, or quinoa. Skip the cilantro if you dislike it and use lime zest and juice for brightness.
Yes. Thighs stay juicier and have more flavor; increase cooking time by 5–10 minutes and check that internal temperature reaches 165°F.
The marinade is proportional to the chicken amount. For 4 lbs chicken, use 1 full can chipotle; double the rice and salsa ingredients accordingly.
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