This Copycat Chipotle Burrito Bowl gives all of the same flavors you can get in your favorite takeout order at a fraction of the price. It is completely customizable and can easily be made vegetarian, gluten free, or low carb to fit your dietary lifestyle.
Apple Cider Vinegar
Chipotle Chile in Adobo
Garlic Cloves
Ground Cumin
Dried Oregano
Salt
Mexican Red Chili Powder
Ground Cloves
Chicken Breasts
Lime Juice
Oil
Canned Black Beans
Canned Corn
Long Grain Rice
Salsa
Lettuce
Cilantro
Place the chicken breasts in a ziptop bag with the marinade ingredients and allow to rest in the refrigerator for at least 30 minutes. Marinating can be done the night before to save time.
Thoroughly rinse your rice. Place it in the Instant Pot liner with water and cook under high pressure for 4 minutes. When the cooking time is complete, allow a natural pressure release for 10 minutes, then manually release all remaining pressure.
While the rice is cooking, remove the chicken from the marinade and place the breasts into your air fryer basket. Air Fry at 350F for 20 minutes or until the internal temperature reaches 165F at the thickest part. Allow the chicken to rest for 5 minutes and then slice into bite-sized pieces.
Open the cans of corn and beans and rinse them well. Pour them on top of the rice in the Instant Pot liner and place the lid back on for 5 minutes. You will not be cooking the corn or beans (as they are precooked in the can). You will simply be using the residual heat to warm them.
Scoop a portion of the rice, black bean, and corn mixture into a bowl. Next, add sliced chicken, lettuce, and salsa. Finish your Copycat Chipotle Burrito Bowl with a squeeze of fresh lime juice and a sprinkle of cilantro.