Craving a delicious, hearty meal that captures the vibrant flavors of Mexican cuisine? Look no further than this Copycat Chipotle Chicken Burrito Bowl! Perfectly seasoned chicken, fluffy rice, and a colorful medley of toppings come together to create a dish that’s not only satisfying but also customizable to your taste. Whether you’re meal prepping for the week or hosting a fun dinner with friends, this recipe is sure to impress. Get ready to elevate your cooking game and enjoy a restaurant-quality burrito bowl right at home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1 can black beans
- 1 cup corn
- 1 cup pico de gallo
- 1 avocado
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Prepare the rice according to package instructions. For best results, use long-grain white rice and season with a pinch of salt. Once cooked, fluff with a fork and set aside to cool slightly.
- Prepare the chicken by trimming any excess fat from the chicken breasts. Pat the chicken dry with paper towels to ensure proper seasoning adhesion.
- In a small bowl, mix the taco seasoning with olive oil to create a marinade. Coat the chicken breasts thoroughly with the seasoning mixture.
- Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Ensure the chicken is fully cooked and has a golden-brown exterior.
- While the chicken is cooking, drain and rinse the black beans. In a separate small saucepan, warm the black beans over medium heat. Season lightly with salt and pepper if desired.
- Once the chicken is cooked, remove from the skillet and let it rest for 5 minutes. Then, slice the chicken into thin strips or dice into bite-sized pieces.
- Prepare the corn by heating it in a small saucepan or microwave until warm. If using frozen corn, ensure it's completely heated through.
- Prepare the pico de gallo by chopping fresh tomatoes, onions, and cilantro. Mix together in a small bowl and season with a pinch of salt.
- Slice the avocado into thin slices or dice into cubes.
- To assemble the burrito bowls, start with a base of warm rice in each serving bowl. Arrange the sliced chicken, black beans, and corn on top of the rice.
- Add a generous portion of pico de gallo over the chicken and beans. Sprinkle shredded cheese evenly across the top.
- Garnish with fresh avocado slices and chopped cilantro. For extra flavor, you can add a squeeze of fresh lime juice.
- Serve immediately while the components are still warm. If desired, you can add additional toppings like sour cream or hot sauce to taste.
Tips
- Rice Perfection: For the best texture, use long-grain white rice and remember to fluff it with a fork after cooking to keep it light and airy.
- Marinate for Flavor: Let the chicken marinate in the taco seasoning and olive oil for at least 15 minutes before cooking. This allows the flavors to penetrate the meat, enhancing the overall taste.
- Check Chicken Temperature: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Warm Your Ingredients: Warm the black beans and corn before assembling your bowl. This not only enhances the flavors but also keeps your burrito bowl nice and warm.
- Customize Your Bowl: Feel free to add other toppings like sour cream, jalapeños, or your favorite hot sauce to personalize your burrito bowl to your liking.
- Freshness is Key: Use fresh ingredients for the pico de gallo and avocado to ensure vibrant flavors and textures in your dish.
- Serve Immediately: Enjoy your burrito bowl right after assembling it to savor the warm, delicious components before they cool down.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 90mg
