Chipotle-Style Chicken Burrito Bowl (Meal Prep Friendly)

The aroma of roasted chicken mingling with zesty lime and fresh cilantro fills the kitchen, transporting you to a vibrant Chipotle-style eatery. This Chipotle-Style Chicken Burrito Bowl is not only meal prep friendly but also bursting with flavor, making it a time-efficient and satisfying dish to whip up for any occasion. It comes together in about an hour, offering a wholesome, customizable option for lunch or dinner, thanks to its straightforward preparation and the versatility of its ingredients.

This recipe is perfect for busy individuals, families, or meal prep enthusiasts looking to enjoy a delicious homemade meal throughout the week. It’s ideal for a weekend batch cooking session, and the bowls can be stored in the fridge, ready to be enjoyed on a busy weekday.

Why You’ll Love This Recipe

• A zesty and flavorful marinade infuses the chicken, ensuring every bite is delicious.
• Perfectly seasoned black beans and sweet corn add texture and depth to each bowl.
• Creamy guacamole and fresh pico de gallo elevate the overall experience with their freshness.
• A customizable assembly lets everyone build their bowl to individual tastes.

What You’ll Need

Here’s what you’ll need to prepare your burrito bowls.

For the Chicken

• 2 lb boneless skinless chicken thighs
• 1 tbsp olive oil (for cooking)
• 7 oz chipotle peppers in adobo sauce (1 can)
• 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
• 2 tbsp olive oil

For the Cilantro Lime Rice

• 6 cups cooked long grain rice (warm)
• 1 tbsp salt (to taste)
• 0.5 lime (juiced)
• 0.67 cup cilantro (chopped)

For the 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

For the 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)

For the 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)

For Serving

• 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)
• 1 tbsp salt (to taste)

Use fresh chicken for best results.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breasts.
• Frozen corn works well, but fresh is great too.
• Substitute lime with lemon in the guacamole.
• Use Greek yogurt instead of sour cream.

How to Make It

Start by preparing the chicken and rice, then assemble the rest of the components.

1. Marinate the Chicken

Combine chipotle peppers, olive oil, oregano, onion powder, garlic powder, cumin, chili powder, and salt in a bowl. Add the chicken thighs and coat well. Let it marinate for at least 30 minutes.

2. Make Cilantro Lime Rice

Mix the warm rice with salt, lime juice, and chopped cilantro in a large bowl until fully combined.

3. Season the Black Beans

In a saucepan, combine the black beans with onion powder, salt, and lime juice. Heat over medium until warm, then set aside.

4. Make the Corn Salsa

In a bowl, mix the thawed corn, diced jalapeños, red onion, cilantro, salt, and lime juice. Stir to combine and set aside.

5. Make the Guacamole

In a mixing bowl, mash the avocados and then mix in lime juice, cilantro, red onion, jalapeños, and salt until well combined.

6. Cook the Chicken

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 6–7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let rest before slicing.

7. Assemble the Burrito Bowls

In bowls, layer the cilantro lime rice, seasoned black beans, sweet corn salsa, sliced chicken, guacamole, cheese, shredded lettuce, and pico de gallo. Serve and enjoy!

How to Store It

Fridge: up to 4 days in airtight containers.
Freezer: no, due to ingredients’ texture changes.
Reheat: microwave for 1-2 minutes until heated through.

Tips for Best Results

• Use freshly squeezed lime juice for maximum flavor.
• Customize the spice level by adjusting the jalapeños.
• Ensure ingredients are at room temperature when assembling for the best texture.
• Let the chicken rest before slicing to retain juices.

Serving Suggestions

• Pair with tortilla chips for a crunchy snack.
• Enjoy with a side of grilled vegetables for extra nutrients.
• Serve alongside a refreshing beverage to balance flavors.