These copycat Chipotle chicken burrito bowls are my favorite way to get that smoky, zesty flavor at home without a takeout run. Pile on rice, beans, fajita veggies, and all your toppings for a homemade dinner that tastes like the real deal.
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I Made Chipotle’s Chicken Burrito Bowl at Home
On the weekends, my family’s top request is a stop at Chipotle. These copycat chicken burrito bowls are how I get that same fresh, healthy flavor at home, and everyone can build their Chipotle burrito bowl exactly how they like it.
Once I learned how to make Chipotle chicken, these burrito bowls went on repeat for both dinner and meal prep. The chicken turns out tender and making it at home means I can control the nutritous quality of every bowl.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Chipotle chicken: Made with a flavorful marinade inspired by Chipotle’s flavorful, tender chicken, it can be baked, grilled or cooked on the stovetop. Swap the boneless skinless chicken breasts for chicken thighs if preferred.
- Cilantro lime rice: A Chipotle copycat recipe that is so flavorful!
- Black beans: Canned black beans that have been rinsed and drained.
- Pico de Gallo: You could also use fresh homemade salsa or even store-bought to keep it easy!
- Optional bowl ingredients: Extras to include in the chicken burrito bowls include sour cream, guacamole, sweet corn, romaine lettuce, cheddar cheese and lime wedges.
How to Make a Chipotle Chicken Bowl
Make the marinade in a blender until it’s totally smooth. I like to give it an extra 10 seconds so the onion and garlic don’t end up in big bits on the chicken.
Add the chicken and marinade to a zip-top bag, then massage it around so every piece is coated. If you can swing it, let it marinate 30 to 60 minutes (or overnight), that’s when the flavor really starts to taste like a copycat.
While the chicken marinates, prep the bowl basics like cilantro lime rice and pico de gallo so everything is ready to assemble. Cook the chicken by baking, grilling or pan-frying, then let it rest for 10 minutes before slicing so it stays juicy.
Build the copycat bowls by adding about 1/3 cup each of rice and beans to the bottom of a bowl. Top with sliced chicken and pico de gallo, then finish with your favorite toppings.
Recipe Tips
- Make every layer pull its weight. If the rice or beans are bland, the whole bowl tastes flat, even with great toppings. If you aren’t a fan of cilantro lime rice, try my Mexican rice.
- The best Chipotle chicken burrito bowls aren’t one-note. I always aim for a few components of each of these ingredients creamy + crunchy + fresh.
- Cook the chicken, then leave it alone. Pull it when it’s just cooked through and rest it before slicing so it stays juicy.
- Give the beans a quick boost. Warm them up and add a little seasoning (cumin, garlic, or lime) so they don’t taste like an afterthought. Sometimes I make my easy refried beans from canned beans instead.
- Prep your toppings once, then dinner is basically assembly. Store everything separately so the Chipotle burrito bowls come together fast and leftovers stay fresh.
Toppings and Variations
- Switch the base: brown rice, quinoa, or cauliflower rice.
- Add-ins: Chipotle corn salsa, pickled onions, sour cream, fresh cilantro, cotija, or shredded lettuce for a salad-style bowl.
- Finish it off: Drizzle with cilantro lime crema or salsa ranch dressing.
- Serve with: Homemade tortilla chips and restaurant style salsa on the side.
More Mexican recipes to try include sweet one pot sweet potato bowls, Mexican chicken and rice casserole and one pot Mexican chicken and rice.
More Mexican Recipes
Copycat Chipotle Chicken Burrito Bowls
Video
Ingredients
Chipotle chicken
- ¼ red onion
- 3 – 4 cloves garlic (1 Tablespoon)
- 1 Tablespoon ancho chile powder
- 3 Tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ cup water
- 2 pounds boneless, skinless chicken breasts or thighs
Burrito bowl
- 2 cups cilantro lime rice
- 2 cups black beans
- 1 cup pico de gallo
For serving: lettuce, cheese, guacamole, corn salsa, cilantro
Instructions
- Make marinade: In a blender, add the 1/4 red onion, 1 Tablespoon garlic, 1 Tablespoon ancho chile powder, 3 Tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt and 1/4 cup water. Blend until well mixed and smooth.
- Marinade chicken: In a large zip top bag, add chicken and marinade. Close the bag and allow to sit in the fridge for at least 30-60 minutes (up to overnight).
- Bake chicken: Preheat the oven to 400°F. Prepare a 9×13 inch casserole dish by spraying with non stick cooking spray. Place chicken in a single layer in the dish. Bake 30-40 minutes, or until the chicken reaches 165°F. Remove from pan and cover with foil. Allow to rest for about 10 minutes. Chop into pieces before serving.
Serving
- Place 1/3 cup rice and 1/3 cup beans in the bottom of your bowl. Then top with chicken, pico de gallo and your favorite toppings.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Grill chicken: Heat grill to medium high heat. Grill chicken 8 minutes on each side or until internal temperature reaches 165°F. Rest 10 minutes.
- Skillet: Add 2 Tablespoons oil to skillet. Cook chicken for 8 minutes on each side or until done. Remove and cover to rest for 10 minutes.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Ella
The absolute summer and family favourite! Complete flavour. Leftovers are even delicious in warmed corn tortilla wraps!
Sarah @IHeartNaptime
So glad you love the Chipotle chicken burrito bowls (and leftovers :) )!
Alisha
The chicken was very flavorful with a smokey flavor! The bowls were a perfect way to present and serve the dish! – recipe tester
Sarah @IHeartNaptime
So happy to hear you love the Chipotle burrito bowls with chicken as much as we do!