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Overhead view of a loaded Chicken Burrito Bowl with grilled chicken, black beans, corn, rice, and fresh toppings.

Chipotle Chicken Burrito Bowl

A vibrant and flavorful Chipotle Chicken Burrito Bowl packed with tender chipotle-spiced chicken, fluffy cilantro-lime rice, zesty black beans, fresh corn salsa, and creamy guacamole. A customizable and satisfying meal perfect for lunch or dinner.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chipotle Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp chipotle in adobo sauce plus 1 whole chipotle pepper, finely minced
  • 2 cloves garlic minced
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Cilantro Lime Rice
  • 1 cup long-grain white rice or basmati
  • 1.5 cups water or vegetable broth
  • 0.5 tsp salt
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice freshly squeezed
For the Spicy Black Beans
  • 1 tbsp olive oil
  • 0.25 cup red onion finely diced
  • 1 clove garlic minced
  • 1 can black beans 15-oz, rinsed and drained
  • 0.5 cup vegetable broth or water
  • 0.5 tsp ground cumin
  • 0.25 tsp dried oregano
  • pinch cayenne pepper optional
  • Salt and black pepper to taste
For the Fresh Corn Salsa
  • 1.5 cups corn kernels fresh or frozen, thawed
  • 0.25 cup red onion finely diced
  • 0.5 jalapeño seeded and minced (or more to taste)
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice freshly squeezed
  • pinch salt
For the Creamy Guacamole
  • 2 ripe avocados mashed
  • 0.25 cup red onion finely diced
  • 0.5 jalapeño seeded and minced (optional)
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice freshly squeezed
  • Salt to taste
Optional Toppings
  • Sour cream or Greek yogurt
  • Shredded lettuce
  • Shredded Monterey Jack or cheddar cheese
  • Lime wedges for serving

Equipment

  • Large Skillet
  • Medium saucepan with lid
  • Large mixing bowl
  • Small Mixing Bowls (for salsa/guacamole)
  • Cutting board
  • Sharp knife

Method
 

Prepare the Chipotle Chicken
  1. In a medium bowl, combine the cubed chicken, olive oil, chipotle in adobo sauce (and minced pepper), minced garlic, lime juice, cumin, oregano, salt, and black pepper. Toss until the chicken is evenly coated. Let marinate for at least 15 minutes while you prepare other components, or up to 30 minutes for deeper flavor.
  2. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 4-6 minutes per side, or until cooked through and nicely browned with a slight char.
  3. Remove the chicken from the skillet and set aside.
Prepare the Cilantro Lime Rice
  1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed.
  2. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro and lime juice.
Prepare the Spicy Black Beans
  1. In a small saucepan, heat olive oil over medium heat. Add diced red onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Stir in the rinsed and drained black beans, vegetable broth (or water), ground cumin, dried oregano, and cayenne pepper (if using). Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce. Season with salt and black pepper to taste.
Prepare the Fresh Corn Salsa
  1. In a small bowl, combine corn kernels, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice. Mix well and season with a pinch of salt. Set aside.
Prepare the Creamy Guacamole
  1. In another small bowl, mash the ripe avocados with a fork or potato masher. Stir in the finely diced red onion, minced jalapeño (if using), chopped cilantro, and lime juice. Season with salt to taste and mix until well combined.
Assemble the Burrito Bowls
  1. Divide the cilantro lime rice among four serving bowls. Top each with a generous portion of chipotle chicken, spicy black beans, fresh corn salsa, and creamy guacamole.
  2. Add any optional toppings such as sour cream, shredded lettuce, shredded cheese, and a lime wedge for extra zest.
  3. Serve immediately and enjoy your homemade Chipotle Chicken Burrito Bowl!

Notes

For meal prep, you can prepare the chicken, rice, and beans ahead of time and store them in separate airtight containers in the refrigerator for up to 3-4 days. The corn salsa can also be prepped in advance. Prepare the guacamole fresh just before serving to prevent browning. If you prefer a smokier flavor for the chicken, consider grilling it instead of pan-frying.