This chipotle chicken bowl copycat recipe is so easy to make, who needs the restaurant when you can make your own at home! Featuring your favorite juicy chicken meat, cilantro lime rice and topped with corn salsa.
My favorite thing to get at Chipotle is a chicken bowl. I am so addicted to that cilantro lime rice that I made my own copycat version so we could eat it at home any time we want.
In my bowl I always get rice, chicken, corn salsa and few other things. Since everyone likes different toppings I’ll leave it up to you to add any extras.
If you like pico de gallo, then this homemade pico de gallo is amazing and I think it tastes just like Chipotles.
Just think of all those calories you are saving by making your own Chipotle chicken bowl at home! You can make a batch of double chocolate fudge caramel brownies.
What You’ll Need To Make Chipotle Chicken Bowls At Home
There are three recipes within this recipe. The recipe for the chicken, the cilantro lime rice and the corn salsa.
For the chicken you’ll need chicken breast, salt, pepper, ground chipotle chile, oregano, garlic powder, cumin and oil. Ground chipotle chile is dried chipotle chiles and it is different than chili powder.
To make the cilantro lime rice you’ll need olive oil, basmati rice, water, dried bay leaf, salt, cilantro, lime juice and lemon juice. You’ll swear you are at Chipotle, this tastes just like it!
For the corn salsa you’ll need corn (fresh or frozen), lemon juice, lime juice, salt, red onion, jalapeno pepper, poblano pepper and cilantro.
This is a really good dinner to make even for a large group. You can double or triple the recipe really easily. Hello taco Tuesday!! Can you say frozen strawberry margarita?
Tips For Making Chipotle Chicken Bowls
Getting the chicken right is so important! You have to get the ground chipotle chile powder, regular chili powder will not work and it won’t taste like Chipotle’s chicken.
After you cook the chicken it has to rest before cutting in to it. If you cut it up too fast then all the juices will drain out and the meat will be dry.
Put the cooked chicken on a plate, cover it with foil and let it sit for 15 minutes. The foil will help trap in warmth so it doesn’t cool down.
When you make cilantro lime rice it’s important that once all of the water has cooked into the rice, you turn the heat off.
You can leave the lid on a bit longer but ultimately you need to take the lid off and let any remaining steam escape. If not, you’ll have mushy soggy rice. You want fluffy rice, so keep that tip in mind.
More Southwest Recipes
- Chicken Street Tacos With Chipotle Aioli and Guacamole
- One Pot Mexican Beef and Rice
- Baked Chicken Taquitos
- One Pan Oven Mesquite Chicken Fajitas
- Skillet Chicken Jalapeno Cream Cheese Enchiladas
- Crockpot Chicken Enchiladas
- Chicken Tortilla Soup
Chipotle Chicken Bowl Copycat Recipe
Chicken + Marinade
- 1 lb chicken breast
- 1/4 tsp pepper
- 1 tsp salt
- 1 tsp ground chipotle chile
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 tbsp oil
- 2 c white corn frozen
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 c red onion diced
- 1 tsp jalapeño pepper diced
- 1 tbsp poblano pepper diced
- 2 tbsp cilantro chopped
Cilantro Lime Rice
- 2 tsp olive oil
- 1 c basmati rice rinsed well
- 2 c water
- 1 dried bay leaf
- 1/4 tsp salt
- 1-2 tbsp cilantro chopped
- squeeze of lime juice
- squeeze of lemon juice
- To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up
- Add the chicken to the bag
- Marinade in the fridge for 5 hours
- Using a grill pan (or regular pan) cook the chicken on medium heat until no longer pink in the middle
- While it cooks you can prepare the cilantro lime rice and the corn salsa
- After the chicken is cooked let it sit on a cutting board or plate, covered with foil, for 15 minutes before cutting it into pieces
Cilantro Lime Rice
- In a small pot heat 2 tsp olive oil over med/low heat and add the rinsed rice
- Cook for 2 minutes
- Add the water, salt and bay leaf
- Bring to a boil
- Cover with a lid and turn the heat down to low
- Simmer for 15 minutes, checking occasionally
- Add in the lime juice, lemon juice and chopped cilantro
- Fluff with a fork and keep the lid off the rice until you are ready to serve
- Thaw the corn by running it under warm water, strain off any excess water
- Dice the red onion, jalapeño and poblano peppers
- Chop the cilantro
- Add everything to a bowl
- To serve, in a bowl add the cilantro lime rice, chicken and the corn salsa
Did you make this recipe? Please leave a review!