Chipotle Chicken Burrito Bowls

Main Dish
Written By Janie E.

Build your own bowl at home with this great Chipotle copycat recipe!

Copycats for the win - with the way Chipotle keeps hiking up their prices, I will definitely be making this type of recipe more often. Burrito bowls in general are so great and we love them so much. What’s absolutely fabulous about this recipe is that you get a base recipe and then, just like at the restaurant, you get to add your own toppings. The sky is the limit here!

What You Need:

For the Chipotle Chicken:

  • 2 to 3 chicken breasts, pounded thin

  • 2 Tbsp. olive oil

  • 1 tsp. chipotle chili powder

  • 1/2 tsp. chili powder

  • 1/2 tsp. ground cumin

  • 1/2 tsp. smoked paprika

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 1 Tbsp. lime juice

For the Avocado Crema (make ahead):

  • 1 medium avocado

  • 1/2 cup sour cream or Greek yogurt

  • 2 Tbsp. mayonnaise

  • 1 Tbsp. lime juice

  • 1/2 tsp. salt

  • 1/4 tsp. ground cumin

  • 1/4 tsp. garlic powder

For the Bowls:

  • 4 cups cooked rice of your choosing seasoned with salt, pepper, and lime

  • 1 1/2 cups shredded cheese (Monterey or Pepper Jack)

  • 1 1/2 cups shredded lettuce

  • 1 can (15 oz.) black beans, rinsed and drained

  • 1 cup halved cherry tomatoes or chopped Roma tomatoes

  • 1 cup sweet corn (fresh, canned, or frozen)

  • 1 to 2 Tbsp. finely minced cilantro

For Optional Toppings:

  • Chopped pineapple or mango

  • Lime wedges

  • Tortilla chips or strips

  • Pico de gallo

  • Salsa

  • Sour cream

  • Hot sauce

Directions:

  1. For the Chicken: Whisk together spices and rub evenly over the chicken. Allow to rest for 30 minutes at room temperature if you can OR refrigerate for up to 8 hours and then allow to sit for 15 to 30 minutes at room temperature.

  2. In a large skillet over medium-high heat, cook chicken on each side for about 5 minutes, or until chicken is browned and cooked through.

  3. Let rest on a cutting board for 5 minutes before slicing.

  4. For the Avocado Crema: Make 8 hours ahead of time. Add all ingredients to a blender and blend until smooth. Press plastic wrap on the surface in an airtight container and refrigerate.

  5. For the Bowls: Divide rice amongst 4 bowls and top with cheese. Then top with chicken and other toppings, finishing with a dollop of avocado crema.

Recipe from Carlsbad Cravings

Janie E.
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