Copycat Our take on the Chipotle burrito bowl
Copycat Chipotle burrito bowls
Smoky chilli-lime chicken, coriander-lime rice, black beans and a fresh corn salsa, inspired by the Chipotle burrito bowl. Microwave rice makes it fast.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 1300 kcal
Ingredients
Method
Toss the chicken with the chipotle, cumin, oregano, salt and the juice of half a lime.
Heat the oil in a large frying pan over high heat. Add the chicken in a single layer and cook, turning once or twice, until charred at the edges and cooked through.
While the chicken cooks, mix the corn, red onion, jalapeño, a handful of the coriander, the juice of the second lime and a pinch of salt in a bowl. Warm the beans in a small pan or the microwave with a splash of water and a pinch of salt.
Heat the rice in the microwave according to the packet, then stir through the remaining lime juice and most of the remaining coriander.
Divide the rice between two bowls and top in sections with chicken, beans, corn salsa, lettuce and avocado. Finish with sour cream and the last of the coriander.
Tips
- The chipotle in adobo gives the chicken its smoky, slightly sweet heat like the original. Freeze the leftover chillies flat in a zip-lock bag and snap off what you need.
- Tip the rice into a covered bowl with a bay leaf before microwaving, and add a squeeze more lime at the end for an even closer match.
- Skip the sour cream to make it dairy-free.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
