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Copycat chipotle burrito bowl
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Copycat Chipotle Burrito Bowl

This Chipotle burrito bowl copycat is an exact replica with cilantro-lime rice, chicken, beans, fajita veggies, guac, corn and tomato salsa!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: tex mex
Servings: 4 servings
Calories: 649kcal
Author: Taylor Stinson

Equipment

Ingredients

Chicken

  • 4 chicken cutlets
  • 1 tbsp olive oil
  • 1 tbsp chipotles in adobo sauce minced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp each salt & pepper

Rice

  • 1 cup white rice
  • 1.5 cups water
  • 1 tsp butter
  • 1/2 tsp salt
  • 2 tbsp cilantro finely chopped
  • 1 tbsp lime juice

Fajita veggies

  • 1 tbsp olive oil
  • 1 green pepper sliced
  • 1/2 red onion sliced

Corn salsa

  • 1 cup corn
  • 1/4 cup red onion finely diced
  • 1 tbsp cilantro finely chopped
  • 1 lime juiced
  • 1/4 tsp salt

Tomato salsa

  • 1 tomato diced
  • 2 tbsp red onion finely diced
  • 1 tbsp cilantro finely chopped
  • 1 lime juiced
  • 1/4 tsp salt

Guacamole

  • 1 avocado mashed
  • 2 tsp lime juice
  • 1 tbsp cilantro finely chopped
  • 2 tbsp red onion finely diced
  • 1/4 tsp salt

Toppings

  • 1 cup black beans rinsed and drained
  • 1/2 cup shredded cheddar cheese
  • 1 cup romaine lettuce chopped

Instructions

  • Add all ingredients under the chicken heading to a bowl and mix together well. Let chicken marinate at least 15 minutes.
  • Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until all liquid has absorbed.
  • Now make the salsas. Mix all ingredients under the corn salsa heading together in a bowl then set aside.
  • Mix all ingredients under the tomato salsa heading together in a bowl then set aside.
  • Mix all ingredients under the guacamole heading together in a bowl then set aside.
  • Once the salsas are made, cook the chicken. Heat a medium-sized skillet over medium-high heat then add chicken and marinade, cooking for 5 minutes per side until cooked through. Let chicken rest for 5-10 minutes then chop into bite-sized pieces.
  • While chicken is cooking, heat olive oil in a large skillet over medium-high heat then add green pepper and red onion. Cook for 5 minutes, then remove from heat.
  • Now it's time to build your bowls! Divide rice, chicken, fajita veggies, black beans, cheese, romaine lettuce, salsas and guacamole among 4 bowls. Serve and enjoy!

Notes

Use store-bought tomato salsa, corn salsa or guacamole to save time. 
For best results, store ingredients separately in the fridge for up to 4 days and assemble your bowl fresh. 
Reheat chicken and rice if you prefer then top with fresh toppings. 
Freeze cooked chicken and rice for up to 3 months. Defrost overnight in the fridge. 
 

Nutrition

Calories: 649kcal | Carbohydrates: 72g | Protein: 39g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1527mg | Potassium: 1242mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1980IU | Vitamin C: 52mg | Calcium: 178mg | Iron: 3mg