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Copycat Chipotle Chicken Burrito Bowl Recipe Easy Homemade Cilantro Lime Rice

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A flavorful copycat recipe for Chipotle’s chicken burrito bowl featuring smoky, spicy chicken and zesty cilantro lime rice. Perfect for quick, satisfying meals with fresh toppings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 1 cup long grain white rice (about 185 g)
  • 2 cups water or low-sodium chicken broth (480 ml)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil or unsalted butter
  • Zest of 1 lime
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, finely chopped (packed)
  • 1 cup black beans, rinsed and drained (canned or cooked)
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup sour cream or Greek yogurt (optional)
  • 1 avocado, sliced or diced
  • Sliced jalapeños or hot sauce (optional for extra heat)
  • Fresh lime wedges for serving

Instructions

  1. Marinate the Chicken: In a large mixing bowl, combine olive oil, smoked paprika, chipotle chili powder, cumin, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Whisk the marinade until well blended. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Prepare the Cilantro Lime Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring water or chicken broth and salt to a boil. Add the rice and olive oil or butter, stir once, then cover and reduce heat to low. Simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork, then stir in lime zest, lime juice, and chopped cilantro.
  3. Cook the Chicken: Heat a cast iron skillet over medium-high heat until hot. Add the marinated chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing.
  4. Warm the Beans and Corn: In a small saucepan or microwave, gently heat the black beans and corn until warm. Season lightly with salt and pepper if needed.
  5. Assemble the Burrito Bowl: Start with a scoop of cilantro lime rice at the base. Layer with sliced chicken, black beans, corn, cherry tomatoes, and shredded cheese. Top with avocado slices, sour cream or Greek yogurt, and sliced jalapeños or hot sauce if desired. Serve with fresh lime wedges.

Notes

Do not overcrowd the pan when cooking chicken to ensure a good sear. Let chicken rest after cooking to keep it juicy. Rinse rice well to avoid mushiness. Marinate chicken overnight for deeper flavor. For gluten-free or low-carb options, substitute rice with cauliflower rice.

Nutrition

Keywords: chipotle chicken, burrito bowl, cilantro lime rice, copycat recipe, easy dinner, smoky chicken, homemade burrito bowl

Find it online: https://prismtaste.com/copycat-chipotle-chicken-burrito-bowl-recipe-easy-homemade-cilantro-lime-rice/