Chipotle-Style Chicken Burrito Bowls (Printer-Friendly Layout)
Juicy spiced chicken, fluffy rice, beans and toppings that rival your favorite restaurant - minus the line and customized your way.
# Ingredients You'll Need:
→ For the Chicken
01 -
1.5 lbs boneless, skinless chicken thighs or breasts
02 -
2 tbsp olive oil
03 -
1 tsp chipotle chili powder
04 -
1 tsp smoked paprika
05 -
1 tsp cumin
06 -
1/2 tsp garlic powder
07 -
1/2 tsp onion powder
08 -
1/2 tsp oregano
09 -
1/2 tsp salt
10 -
Juice of 1 lime
→ For the Bowls
11 -
2 cups cooked rice (white, brown, or cilantro-lime)
12 -
1 can (15 oz) black beans, rinsed and drained
13 -
1 cup corn (frozen, canned, or fresh)
14 -
1 cup chopped romaine lettuce
15 -
1 cup pico de gallo or your favorite salsa
16 -
1 avocado, sliced or diced
17 -
1/4 cup chopped fresh cilantro
18 -
Sour cream, shredded cheese, lime wedges (optional, for topping)
# Step-by-Step Instructions:
01 -
In a bowl, whisk together olive oil, chipotle chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and lime juice. Add the chicken and toss to coat. Let it marinate for at least 30 minutes (or up to 24 hours in the refrigerator).
02 -
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until nicely charred and cooked through. Let it rest for 5 minutes, then slice.
03 -
Start with a base of rice in each bowl. Top with sliced chicken, black beans, corn, lettuce, salsa, avocado, and cilantro.
04 -
Add a dollop of sour cream, a handful of shredded cheese, or a squeeze of lime if desired.
05 -
Serve immediately or store in meal prep containers for up to 4 days. These bowls maintain their quality well for lunch leftovers.
# Extra Tips and Tricks:
01 -
These DIY burrito bowls channel everything you love about restaurant-style bowls with juicy spiced chicken, fluffy rice, black beans, salsa, and all the toppings.
02 -
They're endlessly customizable, meal-prep friendly, and pack some serious flavor.