We think what you order at Chipotle really says something about a person: Do you spring for extra guac? Go for the spicy salsa, or stick with mild? Fill your bowl with brown rice, white rice, or just greens? While we’re all about switching things up, when we want a tried-and-true perfect meal, we always go back to the chicken burrito bowl. It’s classic, reliable, and, best of all, completely customizable depending on our mood. We’ve included recipes here for all our favorite burrito bowl toppings, but feel free to swap them in and out for yours!
If you take nothing else from this recipe, you’ve gotta make that chipotle chicken. It’s super-tender and juicy, thanks to an extra-flavorful marinade featuring just the right amount of heat from chipotle chiles in adobo (of course!). It’s also wonderful for meal prepping, whether you’re whipping up these bowls, tucking it into burritos, using it to add a little spice to chicken pasta dishes… the sky’s the limit.
Ingredients
Chipotle Chicken
- 1/2red onion, coarsely chopped
- 2cloves garlic
- 1chipotle chile in adobo, plus 2 tbsp. sauce
- 3 Tbsp.vegetable oil
- Juice of 1 lime
- 1 tsp.dried oregano
- 1/2 tsp.ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 lb.boneless, skinless chicken breasts
Cilantro-Lime Rice
- 1 Tbsp.unsalted butter
- 1 c.basmati rice, rinsed, drained
- 1/2 tsp.kosher salt
- Juice of 2 limes, divided
- 2 c.water
- 1 Tbsp.chopped fresh cilantro
Black Beans
- 2 Tbsp.neutral oil
- 1medium yellow onion, chopped
- 3cloves garlic, finely chopped
- 2(15.5-oz.) cans black beans, undrained
- 1 c.water
- 1 tsp.chipotle chile powder
- 1 tsp.dried oregano
- 1 tsp.ground cumin
- 1bay leaf
- Kosher salt
- Freshly ground black pepper
Corn Salsa
- 24 oz.frozen corn, cooked
- 1medium red onion, chopped
- 1small jalapeño, stemmed, seeded, finely chopped
- 1/4 c.fresh cilantro, chopped
- 1 Tbsp.fresh lemon juice
- 1 Tbsp.fresh lime juice
- Kosher salt
Assembly
- Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges, for serving
Directions
Chicken
-
- Step 1In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.
- Step 2Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight.
- Step 3Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.
-
Cilantro-Lime Rice
- Step 1In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.
- Step 2Fold in cilantro and top with remaining lime juice.
-
Black Beans
- Step 1In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.
- Step 2Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.
-
Corn Salsa
In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.
-
Assembly
- Step 1Slice reserved chicken into 1″ pieces.
- Step 2Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.