Chicken burrito bowls are my absolute favorite lunch. They’re packed with rice, beans, and plenty of fresh toppings, and with my recipe for copycat Chipotle chicken, they’re just as good as the real thing. If you’re looking for a cheaper alternative to your Chipotle addiction, this is the recipe for you. I love that I can make my favorite fast-food meal at home for less and eat it all week long!
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I’m a long-time Chipotle stan, but I’ve really been feeling the crush on my wallet lately. The last time I was there, I decided to treat it like an experiment and really deconstruct my chicken burrito bowl to figure out what the “secret sauce” was. I think I nailed that mouthwatering flavor with this copycat Chipotle chicken, and the rest came together so easily!
What’s in This Chicken Burrito Bowl Recipe?
- Copycat Chipotle Chicken: Boneless, skinless chicken breasts are seasoned with lime juice, chipotle peppers in adobo sauce, oregano, cumin, salt, and pepper.
- Cilantro Lime Rice: One of our favorite rice recipes creates the perfect Chipotle-inspired base for these burrito bowls.
- Corn: Fresh or canned corn works well to add a pop of sweetness to these bowls.
- Black Beans: Add an extra kick of protein and have a creamy texture that contrasts with the chicken.
- Lettuce: Adds vitamins, minerals, and a fresh crunch!
- Avocado: A great source of healthy fat and creamy texture.
- Cheese: We like freshly shredded cheddar cheese, but Mexican blend or pepper jack would also work well.
- Pico de Gallo: Adds moisture and freshness to these bowls. You can use any kind of salsa you like, though.
- Sour Cream: Adds a fresh and tangy contrast to the veggies and meat.
Tips For Success
- I highly recommend an overnight marinade for the chicken, so do yourself a favor and prep it the night before.
- If you totally space on prepping the chicken, even just 30 minutes of marinade time makes a difference, so don’t give up!
- When I’m looking for an even easier (and lower calorie) option, I skip the rice and toss everything with some chopped Romaine lettuce.
How to Store and Reheat
Store leftover burrito bowls with Chipotle chicken in an airtight container in the refrigerator for up to 3 days. The cooked/warm components can be stored together, separately from fresh ingredients like lettuce and avocado, so they’re easy to reheat in the microwave, without heating the fresh components.
Serving Suggestions
These chicken burrito bowls are a complete meal by themselves, but when I want the full Chipotle-at-home experience, I like to serve them with tortilla chips and salsa or guacamole. When I’m really feeling spicy, I also serve with a batch of my famous margaritas.
Chicken Burrito Bowl Recipe (Copycat Chipotle Chicken)
Equipment
Ingredients
For the Chicken
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 chipotle peppers in adobo sauce + 2 tablespoons of the sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
For the Bowls
- 4 cups cilantro lime rice (click for recipe)
- 1 cup corn kernels drained if canned
- 1 cup canned black beans drained and rinsed
- 2 cups shredded romaine lettuce
- 1 avocado diced
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo or other salsa
- ¼ cup sour cream
Instructions
- In a bowl, stir together the olive oil, lime juice, minced chipotle peppers, adobo sauce from the can, oregano, cumin, salt and pepper. Add in the chicken and toss to coat. Cover and place in the fridge to marinate for 2 hours and up to overnight.3 tablespoons olive oil, 3 tablespoons lime juice, 2 chipotle peppers in adobo sauce, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 boneless, skinless chicken breasts
- Before you cook the chicken, prep the toppings and cook the rice. Drain the corn and black beans. Chop the romaine. Dice the avocado. Shred the cheese.4 cups cilantro lime rice, 1 cup corn kernels, 1 cup canned black beans, 2 cups shredded romaine lettuce, 1 avocado, 1 cup freshly shredded cheddar cheese
- Heat a grill pan over medium-high heat. Shake off any excess marinade from the chicken and place it on the grill. Grill on each side until nice grill marks appear, 3-5 minutes. Then lower the grill to medium and cook until the chicken is cooked through. Remove from the grill and let the chicken rest for 5 minutes. Chop into bite-sized pieces.
- Assemble the bowls with rice, chicken, corn, black beans, romaine, cheese, salsa, avocado, and sour cream.1 cup pico de gallo, ¼ cup sour cream
Video
Becky’s Tips
- You can use an equal amount of boneless skinless chicken thighs in place of the chicken breasts.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Burrito Bowls Step by Step
Marinate the Chicken: In a bowl, stir together 3 tablespoons of olive oil, 3 tablespoons of lime juice, 2 minced chipotle peppers, 2 tablespoons of adobo sauce from the can, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Add in 2 boneless, skinless chicken breasts and toss to coat. Cover and place in the fridge to marinate for at least 2 hours, or overnight.
Cook and Prep the Ingredients: Before you cook the chicken, prep the toppings and cook the cilantro lime rice (1 full recipe should be plenty for these bowls). Drain 1 cup of corn and 1 cup of canned black beans. Chop 2 cups of romaine lettuce. Dice 1 avocado. Shred 1 cup of cheddar cheese.
Grill the Chicken: Heat a grill pan over medium-high heat. Shake off any excess marinade from the Chipotle chicken, then place it on the grill. Grill each side until grill marks appear, about 3-5 minutes. Then lower the grill to medium heat and continue until the chicken is fully cooked through. Remove chicken breast from the grill and let them rest for 5 minutes, then chop into bite-sized pieces.
Assemble the Burrito Bowls: Assemble the bowls with rice, chicken, corn, black beans, romaine, cheese, 1 cup of pico de gallo, avocado, and ¼ cup of sour cream.
Do you warm your beans or your corn?
We did not, but you certainly could!
Loved this recipe. I am expanding it to use for a crowd of 70 people. However, there is not enough sauce in the can for the number of peppers it calls for. What can I use in its place? I can buy adobo sauce, but it is not very spicy. there is also chipotle sauce, but not sure how much to use…
Hi Mary, if you use about 6 (7-oz.) cans of chipotle peppers in adobo sauce, it should be sufficient!