American dinner

Copycat Chipotle Burrito Bowl

Name: Copycat Chipotle Burrito Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp olive oil; 2 tsp smoked paprika; 1.5 tsp ground cumin; 1 tsp chili powder; 0.5 tsp cayenne pepper; 1 tsp garlic powder; 0.5 tsp oregano; 1 tsp salt; 0.5 tsp black pepper; 2 cups long-grain white rice or brown rice; 3.5 cups chicken or vegetable broth; 1 cup fresh cilantro, finely chopped; 3 limes, juiced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 2 cups corn kernels, fresh or frozen; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, finely diced; 2 cups shredded cheddar cheese; 1 cup Greek yogurt; 1 cup fresh salsa; 2 avocados, sliced; 1 jalapeño, minced (optional); 2 tbsp fresh cilantro for garnish

Make restaurant-quality Chipotle burrito bowls at home with this copycat recipe. Spiced chicken, cilantro-lime rice, and fresh toppings in 70 minutes.

Prep: 30 minCook: 40 minTotal: 70 minServes 4710 cal

Health Scores

Gut Health8/10

Anti-Inflammatory8/10

Blood Sugar Control7/10

Instructions

1
Season the chicken breasts on both sides with smoked paprika, cumin, chili powder, cayenne pepper, garlic powder, oregano, salt, and black pepper, making sure to coat evenly.
2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3
Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes on the first side without moving them, allowing them to develop a golden crust.
4
Flip the chicken and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer.
5
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice it into bite-sized pieces.
6
In a medium pot, bring 3.5 cups of chicken or vegetable broth to a boil over high heat.
7
Add the rice to the boiling broth, stir once, then reduce heat to low, cover, and simmer for 18 minutes for white rice or 40 minutes for brown rice.
8
Remove the pot from heat and let the rice sit covered for 5 minutes to absorb any remaining liquid.
9
Fluff the rice with a fork and stir in 1 cup of chopped cilantro and the juice of 3 limes until well combined.
10
In a separate pot, combine the drained black beans, pinto beans, corn, and red bell pepper, heating over medium heat for 5 minutes while stirring occasionally.
11
In a small bowl, combine the Greek yogurt with the juice of half a lime and a pinch of salt to create a creamy dressing.
12
Assemble each bowl by starting with 0.75 cup of cilantro-lime rice as the base.
13
Top the rice with the sliced seasoned chicken, then add a portion of the warm bean and corn mixture.
14
Add a handful of diced red onion, halved cherry tomatoes, and fresh avocado slices to each bowl.
15
Drizzle the lime-seasoned Greek yogurt over the top and add 2-3 tablespoons of fresh salsa.
16
Garnish with shredded cheddar cheese, minced jalapeño if desired, and additional fresh cilantro before serving.

Variations & Substitutions

Ingredient	Substitute	Notes
White rice	Brown rice or quinoa	Brown rice and quinoa provide more fiber and a lower glycemic index, helping stabilize blood sugar levels throughout the day.
Sour cream	Greek yogurt	Greek yogurt contains more protein, probiotics for gut health, and lower fat content while providing the same creamy texture and tangy flavor.
Shredded cheddar cheese	Cotija cheese or nutritional yeast	Cotija provides authentic flavor with less saturated fat, while nutritional yeast offers a cheesy umami taste with added B vitamins and reduced calories.
Canned beans	Dried beans cooked from scratch	Home-cooked dried beans have significantly lower sodium content and allow control over cooking liquid, reducing bloating and improving digestion.
Regular salsa	Fresh pico de gallo or homemade salsa	Fresh versions contain no added sugars or preservatives and provide more enzymes and nutrients for better digestion and inflammation reduction.
Corn kernels	Roasted cauliflower or additional bell peppers	This reduces overall carbohydrate load and glycemic impact while maintaining volume and sweetness with fewer blood sugar effects.

Nutrition Information

Per serving (serves 4)

Calories	710
Total Fat	18g
Saturated Fat	5g
Cholesterol	85mg
Sodium	840mg
Carbohydrates	85g
Fiber	11g
Sugar	8g
Protein	46g