Chipotle-Style Chicken Burrito Bowl (Meal Prep Friendly)
This Chipotle-style chicken burrito bowl is a meal-prep friendly copycat packed with smoky adobo-marinated chicken, bright cilantro lime rice, quick seasoned black beans, sweet-and-spicy corn salsa, and fresh homemade guacamole. It’s an easy, high-flavor weeknight dinner that tastes like takeout, stores well for lunches, and can be customized with your favorite toppings like romaine, pico de gallo, cheese, and sour cream.
Ingredients
Cilantro Lime Rice
- 6 cups cooked long grain rice warm
- 1 tbsp salt to taste
- 0.5 lime juiced
- 0.67 cup cilantro chopped
Seasoned Black Beans
- 3 cans black beans 15.5 oz each, drained and rinsed
- 2 tsp onion powder
- 2 tsp salt to taste
- 1 tbsp lime juice
Corn Salsa
- 36 oz frozen sweet corn thawed (three 12-oz bags)
- 3 jalapeños deseeded and diced (about 2/3 cup)
- 1 cup red onion diced
- 1 cup cilantro chopped
- 1 tbsp salt to taste
- 1 lime juiced
Guacamole
- 3 ripe avocados large
- 1 lime juiced
- 0.33 cup cilantro chopped
- 0.25 cup red onion diced
- 3 tbsp jalapeños finely chopped
- 2 tsp salt to taste
Chipotle Adobo Chicken Marinade
- 0.5 white onion large, roughly chopped
- 6 cloves garlic
- 1 cup cilantro packed
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 0.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp coarse salt
- 1 tbsp all-purpose adobo seasoning
- 2 tbsp olive oil
- 7 oz chipotle peppers in adobo sauce 1 can
- 1 lime juiced
Chicken
- 2 lb boneless skinless chicken thighs 1 1/2 to 2 lb
- 1 tbsp olive oil for cooking
- 2 tbsp cilantro chopped, for garnish (optional)
Bowl Toppings (Optional)
- 1.5 lb Monterey Jack cheese shredded
- 0.75 cup sour cream or to taste
- 1.5 heads romaine lettuce shredded
- 1.5 cups pico de gallo store-bought or homemade, to taste
Instructions
Marinate the Chicken
- Trim any excess fat from the chicken thighs and place them in a large mixing bowl.
- In a blender or food processor, blend onion, garlic, cilantro, oregano, onion powder, garlic powder, cumin, chili powder, salt, adobo seasoning, olive oil, chipotle peppers in adobo, and lime juice until thick and smooth.
- Pour the marinade over the chicken and toss until evenly coated. Cover and refrigerate for at least 2 hours (overnight is best).
Make Cilantro Lime Rice
- Cook the rice according to the package directions to yield about 6 cups cooked rice.
- While the rice is warm, stir in lime juice, chopped cilantro, and salt to taste. Set aside.
Season the Black Beans
- Warm the black beans in a small pot over low heat.
- Stir in onion powder, salt to taste, and lime juice. Keep warm on low until serving.
Make the Corn Salsa
- Combine thawed corn, diced jalapeños, diced red onion, chopped cilantro, lime juice, and salt to taste in a bowl.
- Stir well and chill until ready to use.
Make the Guacamole
- Mash avocados with lime juice and chopped cilantro until smooth or chunky.
- Stir in diced red onion, finely chopped jalapeños, and salt to taste. Refrigerate until serving.
Cook the Chicken
- Heat a skillet over medium heat and add 1 tablespoon olive oil.
- Cook chicken 5–6 minutes per side, until charred and cooked through (165°F internal temp).
- Let the chicken rest 5 minutes, then slice.
Assemble the Burrito Bowls
- Divide cilantro lime rice, black beans, and sliced chicken between bowls or meal prep containers.
- Top with corn salsa, guacamole, romaine, Monterey Jack, sour cream, and pico de gallo as desired. Serve or refrigerate for meal prep.
Notes
- Meal prep tip: Store guacamole, sour cream, and pico de gallo separately and add right before eating for the freshest texture.
- For less heat, use fewer chipotle peppers and remove jalapeño seeds; for more heat, add an extra pepper or a spoonful of adobo sauce.
- Rice shortcut: Use leftover rice and rewarm it before mixing with lime and cilantro so it absorbs the flavor.
- Food safety: Cool cooked components quickly and refrigerate within 2 hours; chicken is done at 165°F.