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Burrito bowl topped with sliced chipotle chicken, creamy guacamole, black beans, pico de gallo, and lime wedges over white rice.

Copycat Chipotle Chicken Burrito Bowls

Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Servings: 6
These copycat Chipotle chicken burrito bowls bring that smoky, zesty flavor home. Build with rice, beans, pico, and your favorite toppings.

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

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 9x13 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.

Notes

Alternate Cooking Methods
  • 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.
Corn salsa: I love to make my favorite copycat Chipotle corn salsa with the recipe too. 
Storage: Store leftovers separately up to 3 days in the refrigerator. 

Nutrition

Calories: 564kcal, Carbohydrates: 70g, Protein: 42g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 857mg, Potassium: 889mg, Fiber: 7g, Sugar: 4g, Vitamin A: 636IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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