Copycat Chipotle Chicken Burrito Bowl
Grilled adobo chicken, cilantro-lime rice, black beans, and all the fixings: the Chipotle chicken bowl formula, from home.
Calories
720
Protein
45g
Carbs
70g
Fat
16g
Per serving (4 bowls), based on Chipotle's published nutrition for the Chicken Bowl (rice, beans, pico). Home versions may vary.
📸 What it should look like
A tidy bowl with fluffy white cilantro-lime rice and black beans on one side, charred, diced chicken on the other, finished with a line of chunky pico de gallo, bright corn salsa, shredded cheese, and a scoop of green guacamole.
Use this description as a visual checklist while you cook, if yours looks close, you nailed it.
Ingredients
- 1 1/2 lbs boneless chicken thighs
- 3 dried chipotle peppers, rehydrated
- 3 cloves garlic
- 2 tbsp adobo sauce
- 2 tbsp lime juice
- 1 tbsp cumin
- 1 tsp oregano
- 1 cup long-grain rice
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 1 can black beans, drained and warmed
- Toppings: pico de gallo, corn salsa, cheese, guacamole, sour cream
Instructions
- 1
Blend chipotle peppers, garlic, adobo, lime juice, cumin, and oregano into a paste. Coat the chicken and marinate 30 minutes.
- 2
Cook the rice, then toss with cilantro and lime juice.
- 3
Grill chicken over high heat, 5-6 minutes per side, until charred and cooked through. Rest, then dice.
- 4
Build each bowl: rice, beans, chicken, then toppings.
💡 Pro tip
Chicken thighs stay juicier than breasts at high heat. Don't substitute if you can help it.