Chicken Burrito Bowl Recipe (Chipotle Copycat)

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These chicken burrito bowls are an easy and healthy copycat recipe of a popular restaurant’s version that you can make in the comfort of your own kitchen! Perfect for meal-prepping ahead of a busy week.

chipotle chicken burrito bowl in a white serving bowl for lunch or dinner
Chipotle Chicken Burrito Bowl

Why you should make burrito bowls at home

Chipotle is famous for its delicious and healthy chicken burrito bowls, and for good reason! They’re a great alternative to fast food and are packed with nutritious ingredients like grilled chicken, fresh veggies, beans, and a little shredded cheese all atop a bed of rice.

You can often get two meals out of one burrito bowl, making them an affordable lunch option when you’re on the go.

But here’s the thing … they’re so easy to make yourself!

Save time and money by planning ahead and meal-prepping these Chipotle chicken burrito bowls ahead of a busy work week for yourself and your family.

Not only are they delicious and healthy, but they get better as they sit in the fridge and can be stored for up to 5 days in ready-to-grab containers.

I like preparing mine with Instant Pot cilantro lime rice, but brown or jasmine rice would also work well. You can also swap out the proteins in this recipe, or omit the meat entirely to keep them vegan- and vegetarian-friendly!

If you’re looking for an easy, scrumptious go-to recipe to make for lunches, dinners, or meal-prepping throughout the year, you’ve found it! This Chipotle copycat chicken burrito in a bowl recipe is one the whole family will love.

chipotle chicken burrito bowl in a white serving bowl with sour cream for lunch or dinner
Copycat Chipotle Chicken Bowl

How to make this recipe

Follow this ingredients list and these simple steps to make your own chicken burrito bowls at home.

Equipment

I used an Instant Pot to make the cilantro lime rice, but you can make this rice over the stovetop.

Additionally, I cooked my chicken on my stove’s griddle, but you could grill it if you have the time and ability. That would add some great natural smokey flavor that would compliment the rest of the ingredients in these Chipotle burrito bowls.

Thermometer – Always use a thermometer to make sure the chicken is cooked through for food safety reasons. The safe cooking temperature for chicken is 165 ºF. I highly recommend this reputable thermometer because it is not only quick but also accurate to less than a degree.

Key Ingredients

This Mexican bowl recipe has 3 key elements – grilled chicken, cilantro lime rice, and toppings.

To make the spicy grilled chicken, you’ll need:

  • Chicken thighs (one and a half pound total; can substitute chicken breasts, if desired, or even the meat from a cooked rotisserie chicken)
  • Taco seasoning (store-bought or homemade)
  • Distilled white vinegar
  • Extra-virgin olive oil (or another light-tasting oil with a high-smoke point, like avocado or grape seed oil)
  • Salt
  • Optional: freshly cracked black pepper, fresh-squeezed lime juice, and lime zest

To make the chipotle rice, follow this recipe – Instant Pot cilantro lime rice.

And as far as toppings, here’s what I used:

  • Yellow corn kernels (freshly sliced off the cobb, or thawed from frozen) 2 cups corn)
  • Black beans (rinsed and drained, or your preferred bean; pinto beans or kidney beans would also work)
  • Salt and mild chili powder (could also use smoked paprika for more color)
  • Your favorite salsa (I prefer store-bought red salsa, just for the convenience of it.)
  • Shredded lettuce (like iceberg or romaine)
  • Shredded Mexican-blend cheese
  • Store-bought or homemade guacamole, or simply chopped avocado

Step-By-Step Instructions

First, you’ll need to marinate and cook your chicken thighs.

Then, it’s time to assemble the burrito bowls.

  • Divide the cilantro lime rice and chicken equally into four bowls.
  • Top with black beans, corn, and shredded lettuce.
  • Serve with salsa, sour cream, guacamole, and fresh lime wedges. Enjoy!

How to meal prep chicken burrito bowls

OK, so I keep saying how great this chicken burrito bowl recipe is for meal-prepping, but how does one do that, exactly?

All you have to do is prepare each of the ingredients — the grilled chicken, the rice, and the toppings — separately as instructed in the recipe card below. Then, assemble in a bowl for serving immediately or in glass or plastic Tupperware containers for meal-prepping so you don’t have to think about lunch or dinner throughout the week.

I like to layer each of the ingredients and toppings so that I can clearly see each of them before mixing everything together to take a bite.

Serve with some guacamole, sour cream, and chopped cilantro. Give it a squeeze of lime juice before serving, and voilà; you’re done! Time to dig in.

Lunch packing instructions

Layer the dish as shown in the picture below. Pack the guacamole & sour cream in separate containers. If you are looking for exciting lunchbox ideas that can be made quickly and easily, check out my eBook, The Lunchbox Cookbook: Easy recipes for school and work lunches.

chipotle chicken burrito bowl meal-prep for lunch
Chipotle Chicken Bowl – Packed Lunch

Tips and variations

  • Change up the protein! You can use this same marinade for grilling or sautéing ground beef, cuts of steak (like flank or skirt), lamb, pork tenderloin or chops, white fish, salmon, or shrimp.
  • Use cauliflower rice instead of grain-based rice to make this Whole30- and Paleo- compliant!
  • Spice it up with some cayenne pepper, dried red pepper flakes, or some hot peppers like jalapenos or serranos!
  • Don’t have sour cream at home? Use Greek yogurt.
  • You can use leftover Basmati rice instead of cilantro lime rice, if you are in a rush.

Storage, freezing, and reheating instructions

  • Store leftover assembled chicken burrito bowls in airtight containers in the fridge for up to 5 days.
  • Or meal-prep this recipe by dividing everything up among your go-to, microwave-safe lunch containers. Store in the fridge for up to 5 days, and grab as needed.
  • Reheat this dish in the microwave for 2-3 minutes, or until warmed through. Give it a good stir at the halfway point to distribute the heat evenly.
  • You can freeze the rice and chicken in this recipe, along with any canned veggies like the beans and corn, but don’t freeze raw vegetables. They’ll likely get freezer-burned and fall apart when thawed.

Serving suggestions

I like serving these easy chicken burrito bowls with a scoop of guacamole or avocado slices, some sour cream, whatever salsa I have in the fridge, lime wedges, and some chopped cilantro.

You could serve them with tortilla chips for added crunch, or some chopped mango for a little sweetness.

Frequently asked questions

How do I make this burrito bowl vegan and/or vegetarian?

Simply omit the meat entirely or swap it for a plant-based protein like tofu. You can also amp up the amount of veggies in place of the chicken in this recipe to make it more filling.

Do I have to use Mexican-inspired ingredients?

Yes, if you want to make Chipotle chicken burrito bowls at home. But this is a great recipe to use as a foundation for customizing it to your liking! Just start with the chicken and the rice, but change up the marinade, flavors, and toppings. For example, you could turn this into an Indian-style burrito bowl by using my air fryer tandoori chicken recipe and vegetables like diced tomatoes, spinach, corn, onions, and cilantro.

Do I have to use white rice?

Not at all! Just make sure you’re still using basmati rice, whether it’s white or brown. The texture will likely not be as light and fluffy if you use long-grain brown rice instead of the white basmati rice, but it will still taste good. Or make this chicken burrito bowls Paleo and Whole30-approved by using cauliflower rice instead! You can make it yourself by pulsing raw cauliflower in a food processor until it’s the texture of rice, then sautéing it in a skillet with a little salt, cilantro, and lime juice; or you can buy it frozen. Just make sure to read the labels to look out for sneaky sugars.

How many calories are in a Chipotle chicken burrito bowl?

According to Chipotle’s nutrition calculator, there are about 800 calories in one chicken burrito bowl, as well as 34.5 grams of fat, 46 grams of protein, and 75 grams of carbs. But keep in mind that’s if you eat the entire thing as one serving. If you get two meals out of one burrito bowl, that’s half the calories and nutrients per serving. A benefit of making these at home is that you can better control the calories and ingredients.

More easy lunch recipes to try



Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
chipotle chicken burrito bowl in a white serving bowl with sour cream for lunch or dinner

Chipotle Chicken Bowl

5 from 1 vote
These chicken burrito bowls are an easy and healthy copycat recipe of a popular restaurant's version that you can make in the comfort of your own kitchen! Perfect for meal-prepping ahead of a busy week.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 people
Diet : Chicken
Course : Main Course
Method: Stovetop
Cuisine : Mexican

Ingredients
 
 

Chicken marinade

  • 1.5 lbs chicken thighs
  • 1 tablespoon taco seasoning
  • ¼ cup distilled vinegar
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon salt

Cilantro lime rice

Other ingredients

  • 2 cups corn, frozen or fresh
  • 2 (15 oz) can of black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon Kashmiri chili powder, or any mild chili powder
  • 2 tablespoons avocado or olive oil

Serve with

  • 1 cup storebought salsa
  • 2 cups shredded lettuce
  • sour cream
  • ½ cup Mexican blend cheese
  • guacamole

Instructions
 

Marinate the chicken

  • To a large mixing bowl, add salt, taco seasoning, vinegar and oil. Mix well to make the marinade.
    1 tablespoon taco seasoning, 1/4 cup distilled vinegar, 2 tablespoons avocado or olive oil, 1 teaspoon salt
  • Add chicken to the marinade and coat completely.
    1.5 lbs chicken thighs
  • Refrigerate for 30 minutes or overnight for best results.

Make the sides

  • If using frozen corn, cook as per the packet instructions. Set aside.
    2 cups corn
  • Pour the canned beans into a sieve. Rinse under running water. Drain and transfer to a medium-sized bowl. Add a teaspoon of salt and chili powder to season it.
    2 (15 oz) can of black beans, 1 teaspoon salt, 1 teaspoon Kashmiri chili powder

Cook the chicken

  • Heat a skillet or a grill pan over medium flame. Add a tablespoon of oil.
    2 tablespoons avocado or olive oil
  • Once the oil is heated, place the chicken on the pan. Cook each side for approximately for 6-7 minutes until the internal temperature reaches 165°F.
  • Let the chicken rest for at least 5 minutes. Chop into bite-sized pieces.

Assemble the bowl

  • Divide the cilantro lime rice and chicken equally into four bowls. Top with black beans, corn, and shredded lettuce.
    2 cups cilantro lime rice, 2 cups shredded lettuce
  • Serve with salsa, sour cream, and guacamole.
    1 cup storebought salsa, sour cream, 1/2 cup Mexican blend cheese, guacamole

Notes

Tips and variations

  • Change up the protein! You can use this same marinade for grilling or sautéing ground beef, cuts of steak (like flank or skirt), lamb, pork tenderloin or chops, white fish, salmon, or shrimp.
  • Use cauliflower rice instead of grain-based rice to make this Whole30- and Paleo- compliant!
  • Spice it up with some cayenne pepper, dried red pepper flakes, or some hot peppers like jalapenos or serranos!
  • Don’t have sour cream at home? Use Greek yogurt.
  • You can substitute cilantro lime rice with cooked Basmati rice.

Storage, freezing, and reheating instructions

  • Store leftover assembled chicken burrito bowls in airtight containers in the fridge for up to 5 days.
  • Or meal-prep this recipe by dividing everything up among your go-to, microwave-safe lunch containers. Store in the fridge for up to 5 days, and grab as needed.
  • Reheat this dish in the microwave for 2-3 minutes, or until warmed through. Give it a good stir at the halfway point to distribute the heat evenly.
  • You can freeze the rice and chicken in this recipe, along with any canned veggies like the beans and corn, but don’t freeze raw vegetables. They’ll likely get freezer-burned and fall apart when thawed.

Serving suggestions

I like serving these easy chicken burrito bowls with a scoop of guacamole or avocado slices, some sour cream, whatever salsa I have in the fridge, lime wedges, and some chopped cilantro.
You could serve them with tortilla chips for added crunch, or some chopped mango for a little sweetness.

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here’s a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 792kcalCarbohydrates: 80gProtein: 34gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 140mgSodium: 1566mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 7757IUVitamin C: 13mgCalcium: 214mgIron: 3mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
Keyword : easy, healthy

Get dinner on the table faster!

Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen.

An overhead shot of Gujarathi kadhi along with rice, rotis and a side of lemon

FREE EMAIL COURSE

Simmer to Slimmer Logo

Leave a Reply

Your email address will not be published.

Recipe Rating