This chipotle chicken burrito bowl is smoky, bold, and packs all the flavors of your favorite burrito spot into one easy bowl. ♡
The chipotle-marinated chicken gets a quick sear for those caramelized edges, and the cilantro-lime rice underneath soaks up all the juices. Pile on black beans, corn, pico, and a scoop of guac, and you’ve got something way better than delivery.
Fire up a skillet and grab your chipotle peppers. Let’s make it together.
Ingredients
Chipotle Chicken Burrito Bowl
- 1.5 lbs boneless skinless chicken breasts
- 2 chipotle peppers in adobo, minced + 2 tablespoons adobo sauce
- 1 tablespoon olive oil
- Juice of 2 limes, divided
- 2 cups jasmine rice, cooked
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) black beans, drained and warmed
- 1 cup corn kernels
- 1 cup pico de gallo
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/2 cup shredded Mexican cheese
- Salt and pepper to taste
Optional toppings:
- Pickled jalapeños
- Shredded lettuce
- Hot sauce
- Tortilla chips on the side
How to Make Chipotle Chicken Burrito Bowl
- Marinate. Mix the chipotle peppers, adobo sauce, juice of 1 lime, salt, and pepper. Coat the chicken and let it sit for at least 15 minutes (or up to 4 hours in the fridge).
- Sear. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until charred and cooked through. Rest for 5 minutes, then slice.
- Rice. Stir the remaining lime juice and chopped cilantro into the warm cooked rice. Season with a pinch of salt.
- Assemble. Divide cilantro-lime rice among bowls. Top with sliced chicken, black beans, corn, pico de gallo, avocado, sour cream, and cheese.
Tips
- Let the chicken rest before slicing so the juices redistribute and it stays moist.
- The longer you marinate, the deeper the chipotle flavor. Even 15 minutes makes a difference.
- Warm the black beans with a pinch of cumin for extra flavor.
- Make a quick chipotle crema by mixing sour cream with a spoonful of adobo sauce.
- This is one of the best meal prep recipes. Store components separately and assemble fresh.
Variations
- Use steak or shrimp instead of chicken.
- Add roasted sweet potato for a hearty vegetarian version.
- Swap rice for cauliflower rice to keep it low carb.
- Top with mango salsa for a sweet-spicy twist.
- Wrap everything in a large tortilla for a classic burrito.
FAQ
How spicy is this burrito bowl?
Moderately spicy from the chipotle peppers. You can control the heat by using fewer chipotles or removing the seeds. The sour cream and avocado help cool things down.
Can I meal prep burrito bowls?
Yes, they’re one of the best meal prep options. Store rice, chicken, beans, and corn together. Keep pico, avocado, and sour cream separate until serving.
What are chipotle peppers in adobo?
They’re smoked, dried jalapeños packed in a tangy tomato-based sauce. Find them in the Mexican food aisle. One small can goes a long way. Freeze leftover peppers in an ice cube tray.
Can I grill the chicken instead?
Absolutely. Grill over medium-high heat for 6 to 7 minutes per side. The char from the grill adds even more smoky flavor to the chipotle marinade.
Chipotle Chicken Burrito Bowl
A smoky chipotle chicken burrito bowl with cilantro-lime rice, black beans, corn, and all the toppings.
Ingredients
Method
- **Marinate.** Coat chicken in chipotle, adobo, lime, salt and pepper. Rest 15 min.
- **Sear.** Cook chicken 5 to 6 minutes per side. Rest and slice.
- **Rice.** Mix lime juice and cilantro into warm rice.
- **Assemble.** Build bowls with rice, chicken, and toppings.
Notes
- Marinate longer for deeper flavor.
- Warm beans with cumin.
- Great for meal prep.
- Warm beans with cumin.
- Great for meal prep.
