You know how much I love any bowl dinner, and burrito bowls are my absolute favorite way to meal prep for the week.

I am a true Chipotle lover, but let’s be honest, it can get a bit pricey to indulge too often. So, I’ve created the perfect copycat recipe that captures all the deliciousness of my favorite fast-food treat. 

This homemade Chipotle Chicken Burrito Bowl with Cilantro Lime Rice is a vibrant and healthy alternative to takeout, and it’s surprisingly easy to whip up.

It’s so much healthier, tastier, and fresher than any other fast-food option I can think of.

This Chipotle Chicken Burrito Bowl recipe is not only delicious but also incredibly satisfying. It’s a complete meal in a bowl, packed with protein, fiber, and healthy fats. It’s perfect for busy weeknights, meal prepping for lunches, or even a fun weekend gathering with friends and family. 

I love loading mine up with a variety of colorful veggies, but feel free to customize it with your favorite ingredients.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon lime juice
• Optional: Chipotle-inspired marinade (see below for instructions)

For the Fresh Tomato Salsa:

• 2 medium tomatoes, chopped
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional for heat)
• 1 tablespoon lime juice
• Salt, to taste

For the Easy Corn Salsa:

• 1 cup frozen corn, thawed
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt, to taste

For the Cilantro Lime Rice:

• 2 cups cooked white or brown rice
• 1 tablespoon olive oil or butter
• 1 tablespoon lime juice (about 1 lime)
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

For the Bowls:

• 2 cups cooked white or brown rice (or cilantro-lime rice)
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt (optional)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

Print

Directions

• Marinate the Chicken:
  In a small bowl, combine the olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice.
  For a Chipotle-inspired marinade, you can also add 1 tablespoon of chipotle in adobo sauce, along with a dash of smoked paprika for that signature smoky flavor.
  Cut the chicken breast into small cubes and coat the chicken with the marinade, making sure both sides are well-covered.
  Cover the chicken and refrigerate for at least 30 minutes to 1 hour for the best flavor infusion.
  
  
• Prepare the Fresh Tomato Salsa:
  While the chicken is marinating, make the fresh tomato salsa.
  In a medium bowl, combine the chopped tomatoes, finely chopped red onion, cilantro, and jalapeño (if using).
  Add the lime juice and a pinch of salt.
  Mix well and let it rest in the fridge to allow the flavors to blend together.
  
• Make the Easy Corn Salsa:
  In another bowl, combine the thawed corn with the chopped red onion, cilantro, and lime juice.
  Add salt to taste and mix everything together.
  Set aside while you prepare the chicken and other components.
  
  
• Cook the Cilantro Lime Rice:
  In a medium pan, heat the olive oil or butter over medium heat.
  Add the cooked rice to the pan and stir to heat through, about 2-3 minutes.
  Once warmed, remove from the heat and stir in the lime juice and chopped cilantro.
  Season with salt to taste, then cover the rice to keep warm until ready to serve.
• Cook the Chicken:
  Heat a tablespoon of olive oil in a large skillet over medium heat.
  Once hot, add the marinated chicken to the skillet.
  Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
  Remove the chicken from the skillet and let it rest for a few minutes.
  
  
• Assemble the Burrito Bowls:
  Begin by adding a scoop of cooked rice to each bowl.
  Add a serving of black beans on top of the rice.
  Arrange the grilled chicken strips on top of the beans and rice.
  Spoon the fresh tomato salsa and easy corn salsa over the chicken.
  Add sliced avocado and sprinkle cheese over the top.
  If desired, add a dollop of sour cream or Greek yogurt for extra creaminess.
  
  
• Garnish and Serve:
  Garnish the bowls with fresh cilantro and a squeeze of lime juice.
  Serve the bowls immediately for a fresh, vibrant meal.
  

Chipotle offers a variety of salsas, guacamole, sour cream, and cheese. I love a good dollop of sour cream to cool things down a bit, but that’s totally up to you!

Here’s a tip for meal prepping: store any leftover grilled chicken in an airtight container in the refrigerator for up to 5 days. You can also store all the other components in separate containers in the fridge.

Then, when you’re ready for a quick and easy lunch or dinner, just reheat the rice, chicken, beans, and veggies in the microwave until warmed through. 

Why Is The Term ‘Copycat’ Coined To This Recipe?

The term “copycat” in “copycat Chipotle Chicken Burrito Bowls” refers to the fact that the recipe aims to replicate the flavors and style of the popular burrito bowls served at the fast-casual Mexican restaurant chain, Chipotle Mexican Grill.

Tips For Prepping Ahead

Tip # 1 – Double the Marinade

Marinating the chicken overnight is a game-changer, but for an extra punch of flavor, double the marinade. This not only intensifies the chipotle flavor but also creates a thicker sauce that clings to the chicken, resulting in more intense flavor in every bite.

Tip # 2 – DIY Pico de Gallo

Skip the store-bought salsa and make your own! Chop up some tomatoes, onions, and cilantro, and add a squeeze of lime juice. This homemade pico de gallo is fresher and tastier than anything you can buy.

Tip # 3 – Guac Goal

To prevent your guacamole from browning, add a layer of plastic wrap directly on the surface of the guacamole before covering the bowl. This creates an airtight seal that keeps the air out and the guacamole green.

FAQs

Chipotle Chicken Burrito Bowls

Packed with flavorful marinated chicken, fresh veggies, and zesty salsa, this Chipotle Chicken Burrito Bowls become a weekly family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

For the Chicken Marinade:

• 2 tablespoons olive oil
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 2 chipotle chiles in adobo sauce chopped
• 1 tablespoon adobo sauce
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 2 1/2 pounds boneless skinless chicken thighs
• 4 cups cooked white rice
• 1 15-ounce can black beans, rinsed and drained

For the Cilantro Lime Rice

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 jalapeño seeded and chopped (optional)
• 2 cloves garlic minced
• 1 1/2 cups jasmine rice
• 2 1/2 cups chicken broth
• 1/2 cup chopped fresh cilantro
• 1 lime juiced
• Salt to taste

Optional toppings

• Salsa
• Guacamole
• sour cream
• shredded cheese
• chopped lettuce

Instructions

 

For the Chicken

• In a large bowl, whisk together the olive oil, lime zest, lime juice, chipotle chiles in adobo sauce, adobo sauce, honey, cumin, garlic powder, and salt. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
• Preheat a grill or grill pan to medium-high heat. Grill the chicken for 4-5 minutes per side, or until cooked through.

For the Rice

• Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
• Add the rice and stir to coat. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is cooked through and the liquid has been absorbed.
• Stir in the cilantro, lime juice, and salt. Fluff with a fork and serve.

Assemble!

• To assemble the burrito bowls, divide the cooked rice, black beans, and chicken among bowls. Top with your desired toppings.

Notes

Tips

• For extra flavorful chicken, marinate it for overnight.
• You can use any type of rice you like for this recipe.
• Feel free to add your favorite toppings to your burrito bowls.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days.
• Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.

Note: This recipe card provides a basic framework. Feel free to adjust quantities and ingredients to your liking.

Keyword Chipotle Chicken Burrito Bowls, viral recipes