I make this super easy meal with marinated chicken, rice and then I load it up with all my favorite toppings. Just perfectly marinated chicken with rice and the fixings of your choice, and you have a hearty and nutritious one-bowl meal. There is creamy avocado, sweet corn, Pico de Gallo and black beans. All this makes it a pretty hearty and well rounded meal for my whole family. This burrito bowl is super customizable, so you can easily make it your own. And it’s ideal for meal prep, so you can chow down all week long! Raise your hand if you love Chipotle. I know that I sure do. Whether you go the burrito way or the bowl way, you’re always in for a tasty and filling treat. But as with most things, homemade is always better!
Ingredients Needed
This chicken burrito bowl can totally be customized with your favorite toppings. Here is what I am using today:
Chicken – I love boneless, skinless thighs for these kind of meals. If you prefer breast, that works too. Chicken Marinade – Olive oil, lime juice, garlic, jalapeno, cilantro, chili powder, dried oregano, cumin, red chili flakes, salt and pepper. Cilantro lime rice – Rice, olive oil, lime juice, cilantro, salt. Beans – Black or pinto. Pico de gallo – Tomatoes, onion, jalapeno, cilantro, lime juice, salt. Other veggies – Avocado, corn, lettuce. Garnishes – Lime wedges and sliced jalapeno.
Chipotle Burrito Bowl Recipe
- Marinate the chicken: I cut the chicken into bite-sized strips, slicing against the grain. Then, I mix all the marinade ingredients together. I toss the chicken pieces in the marinade in a large bowl, cover it with cling wrap, and let it marinate for at least 2 hours. Before I start cooking, I take the chicken out of the fridge 30 minutes in advance to bring it to room temperature.
- Make cilantro lime rice: I cook the rice according to the package directions and then fluff it with a fork. After letting it cool for a couple of minutes, I toss it with a cilantro lime mixture TIP: While rice is cooking, continue on to the next steps.
- Make pico de gallo: I chop up onions, tomatoes, cilantro, and jalapeño, then mix them all together in a bowl. After everything is combined, I chill the mixture in the fridge. This helps all the flavors meld together beautifully.
- Heat the beans and corn: I warm them up on stove top or in the microwave.
- Cook the chicken: I heat some olive oil in a skillet over medium-high heat. Then I add the chicken in a single layer, cooking in batches if necessary to avoid overcrowding. I cook the chicken, stirring occasionally, until it’s cooked through, which usually takes about 10-12 minutes.
- Assemble your burrito bowl: I start by filling the bottom of a wide bowl with the cilantro lime rice. Then I add the cooked chicken, beans, and any other toppings I choose.
Variations
Sometimes I change up the protein. Craving pork? Give my Barbacoa Pork or Pernil a try in your bowl. Want some beef? Ropa Vieja or Vaca Frita go great here. If you’re in the mood for grilling, try my Peruvian Chicken, it makes great burrito bowls. Some days I swap out the white rice for brown rice, or even quinoa. Replace the rice with cauliflower rice and omit the beans for a low-carb version of the burrito bowl. I also like to try some extra add-ins like shredded cheese or sour cream. Amp up the flavors with a sauce or salsa. Some easy homemade recipes that are great for drizzling on these burrito bowls are Salsa Taquera, Peruvian Green Sauce or Chipotle Mayo.
Give my easy homemade chicken burrito bowls a try in your kitchen. Make a big batch, so you can have quick lunches all week long. I bet you won’t get tired of them! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Chicken Burrito Bowl, on our Gypsy Plate… enjoy!
Try these other great bowl meals!Korean Ground Beef BowlGreek Steak Salad BowlTeriyaki Chicken BowlSuperfood BowlSalmon Rice BowlSesame Chicken BowlsVietnamese Bun ChaChicken Buddha BowlKatsudon
