Go Back
Homemade Chipotle Style Burrito Bowl
Print Recipe

Homemade Chipotle Style Burrito Bowl

My Chicken Burrito Bowl recipe is designed to satisfy those deep cravings with a focus on high-quality marinade and a "one-bowl" nutrition philosophy.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Servings: 4

Ingredients

  • Chicken
  • 1.5 pounds boneless skinless chicken thighs cut into strips
  • 3 Tbsp olive oil divided
  • 2 Tbsp lime juice
  • 4 garlic cloves minced
  • 1 small jalapeno finely chopped
  • ¼ cup cilantro chopped
  • 1 Tbsp chili powder
  • 1 Tbsp dried oregano
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red chili flakes
  • Cilantro Lime Rice
  • 2 cups water
  • 1 tsp salt
  • 1 cup basmati or jasmine rice
  • 1.5 Tbsp lime juice
  • 1 Tbsp olive oil
  • ⅓ cup cilantro chopped
  • Burrito Bowl
  • 1 cup pico de gallo
  • 1 cup frozen corn thawed
  • 1 15 oz can black beans drained and rinsed
  • 1 avocado diced
  • 1 cup shredded lettuce
  • lime for serving
  • jalapeno for garnish

Instructions

  • The Marination Phase
  • Consistency is key. Cut your chicken into bite-sized strips, slicing against the grain for maximum tenderness. Whisk the marinade ingredients in a large bowl, toss the chicken to coat, and cover with cling wrap. Let it marinate in the fridge for at least 2 hours.
  • Pro Tip: Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature. This ensures it sears perfectly instead of steaming.
  • Prepare the Cilantro Lime Rice
  • Cook your rice according to the package instructions. Once done, fluff it with a fork and let it cool for a minute or two. Toss it with the olive oil, lime juice, and fresh cilantro while it's still warm so the grains absorb the flavor.
  • Mix the Fresh Pico de Gallo
  • While the rice bubbles away, finely chop your tomatoes, onions, cilantro, and jalapeno. Mix them with lime juice and salt. Chill this in the fridge letting it sit for even 20 minutes helps the flavors meld into a restaurant-style salsa.
  • Warm the Sides
  • Heat your black (or pinto) beans and corn. You can do this quickly in the microwave or in a small saucepan on the stovetop.
  • Sear the Chicken
  • Heat a splash of olive oil in a skillet over medium-high heat. Add the chicken in a single layer. Don't overcrowd the pan; cook in batches if you have to! Stir occasionally for 10 to 12 minutes until the chicken is cooked through and has those beautiful golden-charred edges.
  • Assembly
  • The fun part! Start with a generous base of cilantro lime rice in a wide bowl. Top with the warm chicken, beans, corn, and then pile on the fresh Pico, avocado, and lettuce.