These chipotle chicken burrito bowls are so easy to whip up on a busy weeknight and is a recipe that everyone will love.
Living in Canada, we have limited access to Chipotle restaurants. There are a few sprinkled across the country, none within any kind of reasonable distance for us. But I have been seeing people ordering these bowls all over the internet and let me tell you, this is where it's at. After a little research and some taste testing, this is our twist on the famous chipotle bowls.
Looking for more easy weeknight meals? You have to check out these insanely delicious easy white chicken enchiladas, these turkey lettuce wraps are light and refreshing, and this honey hot chicken salad is a recipe everyone loves. Don't forget blackened shrimp taco bowls for a delicious bowl-style meal like this one!
Ingredients for Chipotle Burrito Bowls
Ingredient Notes
- Chicken- The marinated chicken in this recipe is absolutely delicious and highly recommended. However, if you want to switch things up, you could also use roasted spatchcock chicken as an alternative or top it with bang bang shrimp for a tasty and spicy option. You could also toss the chicken with two-ingredient buffalo sauce for a delicious, spicy option! Vegan option: use baked tofu.
- Guacamole- This classic guacamole recipe is the BEST!
- Taco Seasoning- Homemade easy homemade taco seasoning is so easy to throw together but any kind will work for this recipe. You can even substitute cajun seasoning for a spicer version if you want!
The Process
First we will start with marinating the chicken. The chicken needs a minimum of 30 minutes to marinate, but if you want to start early it can marinate in the refrigerator for up to 4 hours before cooking.
The marinade
Vegetable oil, balsamic vinegar, soy sauce, brown sugar, hoisin, worcestershire sauce, lime juice, black pepper, garlic powder, and lemon seasoning is what you will need. Combine them all in a large zip top bag, seal and shake it to fully combine.
Toss the butterflied chicken breasts into the marinade and let it sit in the refrigerator for 30 minutes-4 hours. Don't let it sit longer than 4 hours before cooking the chicken.
While the chicken is marinating, prepare the bowl base, chop the lettuce, and shred the cheese.
Grilling the chicken
This can be done on a barbecue grill or in a cast iron skillet on the stove. I have tested the recipe both ways, and both result in delicious moist chicken. (when I took photos of this recipe, there was 3 feet of snow on my deck, so it is good to know that it works just as good in a skillet, incase you are in a similar situation)
Whichever way you decide to cook the chicken, preheat the grill or skillet and remove the chicken breasts from the marinade.
Dispose of the leftover marinade and cook the chicken until it is fully cooked and no longer pink inside.
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After the chicken is fully cooked, transfer it to a cutting board and dice into bite size pieces.
The bowl base
The bowl base consists of rice, black bean, corn and homemade taco seasoning mix.
First cook the rice in a rice cooker or on the stove. Then add the black beans, corn and taco seasoning. Stir it all together and set it to the side.
The Bowl
In a bowl add ½ - ¾ cup of the rice bean mixture. On top of the rice, add a handful of romaine lettuce and a small handful of diced chicken.
On top of that add 2-3 tablespoons of each shredded cheese, salsa, sour cream, and guacamole per bowl. Serve with tortilla chips on the side.
If you want to add some creaminess and spice to this bowl, drizzle some sriracha aioli on top!
Meal Prep & Storing Leftovers
This is an amazing meal prep recipe. If you are meal prepping, make sure everything has cooled completely before building the bowl. If the lettuce is added while the ingredients are still warm it will wilt and go bad.
Another option is to keep all of the ingredients separate until you are ready to assemble and eat.
All of the parts to this bowl will keep in an airtight container for up to 3 days in the refrigerator.
If you made this Chipotle Chicken Burrito Bowl or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Chipotle Chicken Burrito Bowl
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Print Recipe Pin RecipeIngredients
Chicken Marinade
- ¼ cup Vegetable Oil
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Soy Sauce
- 2 tablespoons Brown Sugar
- 1 tablespoon Hoisin Sauce
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Lime Juice
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 teaspoon Lemon Seasoning optional
- 2 Chicken Breasts butterflied
Bowl Base
- 1 cup Basmati Rice rinsed
- 2 cups Water
- 19 oz Black Beans drained and rinsed
- 1 ½ cups Corn
- 1 tablespoon Taco Seasoning
Toppings
- 1 head Romaine Lettuce finely chopped
- ¾ cup Cheddar Cheese shredded and divided
- ¾ cup Salsa divided
- ¾ cup Sour Cream divided
- ¾ cup Guacamole divided
- Tortilla Chips for serving
Instructions
Chicken Marinade and Cooking
- In a large zip top bag add the vegetable oil, balsamic vinegar, soy sauce, brown sugar, hoisin, Worcestershire sauce, lime juice, black pepper, garlic powder, and lemon seasoning.
- Close the zip top bag and carefully shake to combine all of the ingredients. Place the butterflied chicken breasts into the bag, reseal and squish the marinade to ensure that the chicken is completely coated. Place in the refrigerator and let sit for 30 minutes, or up to 4 hours.
- After the chicken has marinated, preheat a cast iron skillet over medium heat on the stove until it is warm.
- Pull the chicken out of the marinade and place into the preheated skillet, discard the leftover marinade. Let the chicken cook for 4-5 minutes untouched, flip the chicken breasts and let them cook for another 5 minutes.
- Lower the heat and tent the chicken with a piece of aluminium foil. Let the chicken cook over low heat for an additional 5-8 minutes, until the chicken is cooked through and no longer pink on the inside.
- When the chicken is finished cooking, transfer it to a cutting board. Dice the chicken into bite size pieces and set aside.
Bowl Base
- In a small saucepan, add the rice and water. Cover with a tight fitting lid and cook over medium-low heat until all of the water has absorbed into the rice, this will take about 15-20 minutes.
- When the rice has finished cooking, remove the lid and fluff the rice with a fork.
- Into the rice add the black beans, corn and taco seasoning, stirring to combine.
- Return the rice to the stove over low heat and cover. Cook for an additional 4-5 minutes, just until the beans and corn are warmed.
- To build each bowl
- In a bowl add ½ - ¾ cup of the rice bean mixture.
- On top of the rice, add a handful of romaine lettuce and a small handful of diced chicken.
- On top of the chicken add 2-3 tablespoons of each cheese, salsa, sour cream, and guacamole per bowl. Serve with tortilla chips on the side.
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Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Kellie says
I want to eat this…this is the best taste and nutrition in one. Awesome!