Copycat Chipotle Chicken Burrito Bowl Recipe

Copycat Chipotle chicken burrito bowl with grilled chicken, cilantro lime rice, black beans, corn salsa, pico de gallo and guacamole

Copycat Chipotle chicken burrito bowl is a flavorful, customizable meal made with smoky chicken, cilantro-lime rice, black beans, fresh salsa, and creamy toppings. Moreover, this homemade version is easy to assemble and perfect for meal prep.

Why This Copycat Chipotle Chicken Burrito Bowl Recipe Works

This Copycat Chipotle chicken burrito bowl recipe works because each component adds a different layer of flavor and texture. To begin with, the chicken is seasoned with smoky spices and lime. Meanwhile, rice and beans make the bowl filling, while fresh toppings add brightness. As a result, you can build a restaurant-style meal that fits your taste and budget.

Ingredients

For the Chicken

1 1/2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowl

3 cups cooked white or brown rice
1 can, 15 ounces, black beans, rinsed and drained
1 cup corn, drained or thawed
1 cup pico de gallo or fresh salsa
1 avocado, sliced or diced
1/2 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream or Greek yogurt
1/4 cup chopped fresh cilantro
Lime wedges, for serving

Step-by-Step Instructions

First, whisk the olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, oregano, salt, and pepper in a bowl.
Add the chicken and turn to coat it well. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Next, heat a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, depending on thickness, until it reaches 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes. Then, slice or chop it into bite-size pieces.
Meanwhile, warm the rice, black beans, and corn separately. Stir chopped cilantro and a squeeze of lime into the rice, if desired.
Divide the rice among four bowls. Add the beans, corn, chicken, pico de gallo, avocado, cheese, and sour cream.
Finally, garnish with cilantro and lime wedges. Serve immediately.

Recipe Details

Prep Time: 15 minutes, plus marinating
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 bowls

Pro Tips for Copycat Chipotle Chicken Burrito Bowl

Use chicken thighs for extra juiciness, or choose breasts for a leaner bowl.
Do not skip the resting time because it helps the chicken retain its juices.
Warm the beans and rice before assembling so the bowl stays satisfying and flavorful.
Keep wet toppings separate if you are preparing bowls for several days.
For more heat, add chopped jalapeño, hot salsa, or chipotle peppers in adobo.
For a lighter bowl, use extra lettuce, Greek yogurt, and less cheese.

Storage Instructions

Store the chicken, rice, beans, corn, and toppings in separate airtight containers in the refrigerator for up to 4 days. However, keep the avocado, salsa, sour cream, and cilantro separate until serving. Reheat the chicken, rice, beans, and corn until hot, then add the fresh toppings.

Copycat Chipotle Chicken Burrito Bowl FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well, although they can dry out if overcooked. Therefore, use a meat thermometer and remove them at 165°F.

Can I make this bowl vegetarian?

Absolutely. Skip the chicken and add extra black beans, fajita vegetables, or seasoned tofu. Consequently, the bowl remains hearty and filling.

How can I make cilantro-lime rice?

Stir fresh lime juice, chopped cilantro, and a pinch of salt into warm cooked rice. Add the lime gradually so the flavor stays balanced.

What other toppings can I add?

Try fajita peppers, lettuce, queso, pickled onions, guacamole, or roasted salsa. As a result, everyone can customize their own bowl.

Love salads like I do? You’ll also love my Turkey Taco Salad.