This chipotle chicken burrito bowl recipe will become one of your go to recipes in no time.
This recipe is great to enjoy all year round, perfect for meal prep, and can be customized to how you like it.
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Zesty, fluffy white rice, topped with smoky and spicy chipotle chicken, these burrito bowls will have your mouth watering.
This homemade healthy burrito bowl recipe is light and perfect for the summer.
What's more, you can customize it with your favorite toppings, from black beans to sliced avocado, making it entirely your own.
Moreover, if you're seeking a convenient meal prep solution, look no further.
These burrito bowls are excellent for preparing in advance, making them ideal for packed lunches or quick weeknight dinners.
Whether you're savoring them on a sunny afternoon or preparing them ahead for a busy week, these chipotle chicken burrito bowls offer a tasty and convenient meal that's sure to satisfy your cravings.
What is a burrito bowl?
A burrito bowl (or rice bowl) is a Mexican-inspired dish that consists of ingredients typically found in a burrito, such as rice, beans, meat or tofu, vegetables, salsa, and toppings.
Instead of being wrapped in a tortilla, these ingredients are served in a bowl.
What are chipotles?
Chipotles are smoked and dried jalapeño peppers commonly used in Mexican and Tex-Mex cuisine.
They have a smoky, spicy flavor and are often sold in adobo sauce.
Chipotles add depth and heat to dishes like salsas, marinades, and sauces.
They can be purchased canned or dried, and are a popular ingredient in many Mexican recipes.
Why You'll Love This Recipe
- This chicken burrito bowl can be made in advance, making it great for meal prep.
- Customize this burrito bowl to your liking. Add as much or as little toppings as you like. Choose which toppings you put on.
- This recipe for chipotle chicken burrito bowl is gluten free.
- Burrito bowls are easy to make.
- Serve these burrito bowls at any occasion - from last minute dinner parties, potlucks, or even in lunch boxes.
Cost To Make
Estimated cost = $8.35, or $2.08 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Rice
- Vegetable Oil or Extra Virgin Olive Oil
- Minced Garlic
- Basmati Rice
- Water
- Lime Zest
- Salt
- Fresh Cilantro (coriander) Leaves: Roughly chopped.
- Lime Juice
For the Chicken
- Boneless, skinless chicken breast or thighs
- Minced garlic
- Chipotle chilis in adobo sauce, finely chopped, plus 2 tablespoons of adobo sauce
- Salt
- Oil for frying
Topping Ideas
- Canned black beans: Rinsed and drained
- Avocados: Sliced or diced
- Frozen corn kernels: Defrosted. Or your could use fresh sweet corn from the cob or canned sweet corn.
- Sour cream
- Red onion: Finely chopped
- Tomatoes
Instructions
This recipe for chipotle chicken burrito bowl serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For the Chicken
Step One: Slice the chicken into 1-2 cm (0.39 to 0.79 inch) wide strips or bite size pieces.
Step Two: Place minced garlic, chopped chipotle chilis, adobo sauce, and salt in a medium sized bowl. Mix until combined.
Step Three: Place cut chicken in the bowl and coat evenly in marinade. Cover bowl and allow to marinate for at least 30 minutes, refrigerated. For better flavor, it is best to marinate the chicken overnight.
Step Four: Once marinated, heat oil in a frying pan and cook chicken. Set aside.
For the Rice
Step One: Rinse rice in room temperature water until the water runs clear. Completely drain off all water.
Step Two: In a medium sized saucepan, heat oil. Once hot add minced garlic, and rice. Saute for 1 to 2 minutes.
Step Three: Carefully place water, lime zest, and salt, in saucepan, stir to combine. Make sure the rice sits flat along the bottom, but no rice is sticking to the bottom. Taste for seasoning, add more salt if desired.
Step Four: Bring liquid to a boil. Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
Step Five: Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes.
Step Six: Mix through the chopped cilantro and lime juice.
Putting It All Together
Step One: In a medium sized serving bowl place some rice, then place some chicken and some toppings. Repeat for remaining ingredients.
Substitutions / Variations
- You might like to mix some diced mangoes or pineapple through your rice before plating.
- Add some chopped thyme to your chicken marinade.
- Instead of chicken, you could use shrimp, fish, or beef.
- Replace the chicken with grilled or sauteed vegetables such as bell peppers, onions, and zucchini, for a vegetarian burrito bowl.
Serving Suggestions
- Serve with some crushed tortilla chips for a satisfying and salty crunch.
- With a squeeze of fresh lime juice.
Storage
These chipotle chicken burrito bowls are can stored in an air tight container in the fridge for 2 to 3 days.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
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- Lentil and Rice Soup
- Spicy Tuna Crispy Rice
- Cilantro Lime Rice in Instant Pot
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Recipe
Chipotle Chicken Burrito Bowl
Ingredients
For the Chicken
- 350 grams (12.34 ounces) boneless, skinless chicken breast or thighs
- ½ teaspoon minced garlic
- 3 chipotle chilis in adobo sauce finely chopped, plus 2 tablespoons (30 grams, 1.06 ounces) of adobo sauce
- ¼ teaspoon salt
- Oil for frying
For the rice
- 1 ½ cups (300 grams, 15.58 ounces) basmati rice
- 1 tablespoon vegetable oil or extra virgin olive oil
- 1 teaspoon minced garlic
- 2 ¼ cups (560 grams, 19.75 ounces) water
- 2 teaspoons (5 grams, 0.18 ounces) lime zest
- 1 teaspoon salt or to taste
- 1 ½ cups (30 grams, 1.06 ounces) fresh cilantro (coriander) leaves roughly chopped
- 1 ½ tablespoons lime juice or to taste
Topping Options (quantities are guides only - use as many or as little toppings as desired)
- 250 grams (8.82 ounces) canned black beans rinsed and drained
- 2 avocados sliced or diced
- 1 cup (150 grams, 5.29 ounces) frozen corn kernels defrosted
- Sour cream
- 1 small (80 grams, 2.28 ounces) red onion, finely chopped
- 2 small tomatoes
Instructions
For the Chicken
- Slice the chicken into 1-2 cm (0.39 to 0.79 inch) wide strips or bite size pieces.
- Place minced garlic, chopped chipotle chilis, adobo sauce, and salt in a medium sized bowl. Mix until combined.
- Place cut chicken in the bowl and coat evenly in marinade. Cover bowl and allow to marinate for at least 30 minutes, refrigerated. (see note 1).
- Once marinated, heat oil in a frying pan and cook chicken. Set aside.
For the Rice
- Rinse rice in room temperature water until the water runs clear. Completely drain off all water.
- In a medium sized saucepan, heat oil. Once hot add minced garlic, and rice. Saute for 1 to 2 minutes.
- Carefully place water, lime zest, and salt, in saucepan, stir to combine. Make sure the rice sits flat along the bottom, but no rice is sticking to the bottom. Taste for seasoning, add more salt if desired.
- Bring liquid to a boil. Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
- Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes.
- Mix through the chopped cilantro and lime juice.
Putting it all together
- In a medium sized serving bowl place some rice, then place some chicken and some toppings. Repeat for remaining ingredients.
Notes
- For better flavor, it is best to marinate the chicken overnight.
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