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CHIPOTLE BURRITO BOWL centered hero view, clean and uncluttered
Olivia Farnsworth

Chipotle Burrito Bowl Recipe Simple and Delicious

This Chipotle Burrito Bowl recipe combines all your favorite flavors from the restaurant in one hearty, gluten-free meal. Perfect for a quick dinner or Burrito Bowl Meal Prep, it’s a simple and delicious way to enjoy homemade Mexican cuisine without any hassle. Enjoy a vibrant mix of cilantro lime rice, marinated chicken, fresh salsas, and creamy guacamole all in one bowl.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Calories: 836
Ingredients Method Notes

Ingredients
  

  • 1 recipe Chipotle Chicken
  • 2 cups Cilantro Lime Rice
  • 1 recipe Easy Corn Salsa
  • 15 ounce can black beans, lightly drained
  • 4 cups shredded romaine lettuce
  • 1 cup shredded Monterey Jack cheese
  • 1 recipe Chipotle Guacamole
  • ½ cup sour cream, for garnish
  • 1 lime, cut into wedges for serving
  • --- For 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

Method
 

  1. Prepare the individual recipes listed above according to directions (Chipotle Chicken, Cilantro Lime Rice, Corn Salsa, Chipotle Guacamole).
  2. Warm the black beans in a small saucepan over low heat.
  3. For the Fresh Tomato Salsa, combine tomatoes, red onion, cilantro, and jalapeños in a bowl.
  4. Add lemon and lime juice, season with salt, toss lightly, cover and refrigerate until ready to serve.
  5. Assemble the bowls: divide cilantro lime rice, shredded lettuce, chicken, and black beans among 4 bowls.
  6. Top each bowl with shredded cheese, guacamole, corn salsa, fresh tomato salsa, and a dollop of sour cream.
  7. Serve with lime wedges on the side.
  8. Enjoy immediately or refrigerate for meal prep.

Notes

  • Make-Ahead Tips: Marinate chicken up to 8 hours or freeze in marinade. Prepare salsas one day in advance and refrigerate in airtight containers. Cook rice just before chicken or refresh it with water and gently warm. Pre-chop lettuce and shred cheese to store in zippered bags in the fridge up to one day.