Description
This Chipotle Burrito Bowl copycat recipe combines flavorful chipotle chicken, cilantro lime rice, and fresh, vibrant salsas to create a hearty, satisfying meal. Topped with shredded lettuce, Monterey Jack cheese, guacamole, sour cream, and lime wedges, it’s a perfect balance of smoky, tangy, and fresh flavors, ideal for a quick lunch or dinner.
Ingredients
Scale
Protein
- 1 recipe Chipotle Chicken (marinated chipotle-spiced chicken)
Grains
- 2 cups Cilantro Lime Rice
Beans
- 15 ounce can black beans, lightly drained
Vegetables & Greens
- 4 cups shredded romaine lettuce
- 1 recipe Easy Corn Salsa
Dairy
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream (for garnish)
Dips & Sauces
- 1 recipe Chipotle Guacamole
Fresh Tomato Salsa
- 2 to 3 medium tomatoes (1 to 1½ pounds), cut into ¼-inch pieces
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro
- 3 jalapeño peppers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt to taste
Garnish
- 1 lime, cut into wedges, for serving
Instructions
- Prepare the Ingredients: Start by preparing each component of the burrito bowl. Cook the chipotle chicken according to your recipe instructions. Prepare cilantro lime rice and the easy corn salsa as directed in their recipes.
- Warm the Beans: Gently warm the lightly drained black beans in a small saucepan over low heat until heated through, stirring occasionally to prevent sticking.
- Make the Fresh Tomato Salsa: In a small bowl, combine the chopped tomatoes, finely chopped red onion, fresh cilantro, and jalapeño peppers. Squeeze fresh lemon and lime juice over the mixture, season with salt to taste, and toss lightly to combine. Cover and refrigerate until ready to serve to enhance flavor melding.
- Assemble the Burrito Bowls: Divide the cilantro lime rice evenly among four large salad bowls. Top with shredded romaine lettuce, the warm chipotle chicken, and black beans. Garnish each bowl with shredded Monterey Jack cheese, dollops of chipotle guacamole, easy corn salsa, freshly prepared tomato salsa, and a spoonful of sour cream.
- Serve: Offer lime wedges on the side for adding a fresh citrus squeeze just before eating, enhancing all the dish’s vibrant flavors.
Notes
- Make-Ahead Tips: The chipotle chicken can be marinated up to 8 hours ahead or frozen in the marinade for convenience.
- Salsas Prep: Both corn salsa and fresh tomato salsa can be made up to a day in advance and stored in airtight containers in the refrigerator.
- Rice Storage: Cook the cilantro lime rice just before the chicken for optimal freshness. You can also prepare it ahead, sprinkle it with a little water, and gently reheat to refresh.
- Lettuce & Cheese: Shred the cheese and chop the lettuce up to one day in advance; store them in zippered bags in the refrigerator for quick assembly.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 11 g
- Protein: 35 g
- Cholesterol: 75 mg
