Copycat Chipotle Burrito Bowls that taste just like your favorite takeout from Chipotle Mexican Grill! Complete with protein, rice, and topping options, this post includes everything you need to make the absolute best burrito bowls!
Several months ago, I shared my recipes for Copycat Chipotle Chicken recipe, Cilantro Lime Rice, Corn Salsa Recipe and The Easy Guacamole Recipe That Wins Every Time.
All of these components, when combined together in one blissful bowl of sweet heaven, re-creates a classic Chipotle Chicken Burrito Bowl (assuming you go with all of the toppings).
So I’m here sharing everything you need to know about making your own homemade chipotle burrito bowls, with protein options, rice options and topping options.
If you’re all about variety, be sure to read through the whole post to gather up all your burrito bowl inspiration!
This copycat recipe makes a delicious meal any night of the week and is particularly great for meal prep. It’s one of my go-to meals when I’m craving Mexican food!
Let’s discuss the fresh ingredients needed for this chipotle burrito bowl recipe. The whole ingredients list can be found at all grocery stores.
Ingredients for Chipotle Chicken Burrito Bowls:
Chipotle Chicken: Boneless skinless chicken thighs (or skinless chicken breasts), avocado oil, red onion, fresh garlic, chipotle chilis in adobo sauce, lime juice, paprika, oregano, ground cumin, salt and pepper.
Corn Salsa: Canned corn, red onion, jalapeno, bell pepper, fresh lime juice, garlic cloves, fresh cilantro, and salt
Cilantro Lime Rice: Basmati white rice, avocado oil, garlic, chicken broth, limes, and fresh cilantro.
Guacamole: Avocados, fresh lime juice, garlic, sea salt.
Black Beans: Canned black beans or your favorite homemade black beans recipe.
Fajita Vegetables: Yellow onion, red bell pepper, green bell pepper, and avocado oil.
Extra Toppings:
Sour Cream
Grated Cheese – Cheddar cheese and Colby Jack cheese are my favorites.
Salsa – I love making homemade salsa, such as my Red Chili Tomato Salsa (similar to Chipotle’s spicy red salsa) or my Easy Salsa Verde (also known as green salsa). You can also use store-bought salsa, fresh pico de gallo, or hot sauce.
While it may seem like there are a lot of ingredients involved in making these copycat chipotle chicken burrito bowls, you may notice there are many crossover ingredients.
For instance, the corn salsa, cilantro-lime rice, and guacamole all involve lime juice, garlic, and cilantro.
Alternative Protein Options:
If you aren’t into chicken, consider making Carne Asada, Crock Pot Beef Barbacoa, or Instant Pot Carnitas.
Alternative Topping Options:
- Make Mexican Rice or regular steamed white rice, brown rice, or cauliflower rice (for low carb option) instead of Cilantro Lime Rice.
- Add fresh chopped romaine lettuce or spinach for some extra greens.
- Swap out the black beans for pinto beans.
- Use diced avocado instead of guacamole or make your own favorite guac.
- Whip up some queso to drizzle over everything.
Now that we’ve covered the basic ingredients and possible customizations, let’s make some delicious burrito bowls!
How to Make Copycat Chipotle Burrito Bowls:
Step 1: Marinate the Chicken (or Beef)
Whether you’re making my chipotle chicken recipe or my carne asada, you will need to set aside a little time to marinate the meat.
Add the ingredients for the marinade to a small blender or food processor and process until a thick paste forms (this will be your marinade).
Transfer the raw chicken and the marinade to a large zip lock bag or a large mixing bowl. Seal (or cover with plastic wrap) and allow the chicken to marinate for at least 1 hour, ideally 3 to 10 hours.
Step 2: Cook the Chicken (or Beef)
When you’re ready to cook the marinated chicken, you can do so on the stove top or on the grill. I like cooking the chicken in a skillet on the stove top because it is quick and easy.
Heat 2 to 3 tablespoons of avocado oil in a large nonstick skillet over medium-high heat and cook the chicken in a single layer for 6-8 minutes per side or until the internal temperature reaches 180 degrees Fahrenheit or higher.
Transfer the cooked chicken to a cutting board and allow it to rest for 10 minutes. Use a sharp knife to chop the chicken into thin strips or cubes.
Step 3: Make the Rice
First decide which kind of rice you’re making for your burrito bowls. If you’re making my Cilantro Lime Rice, follow the instructions below.
Pour several tablespoons of avocado oil in a saucepan and place it on the stove top over medium heat.
Add the uncooked white rice and sauté, stirring occasionally, until it becomes fragrant, about 4 to 5 minutes. Resist the temptation to cook the rice until it is very brown or dark, but rather just until it turns opaque.
Add minced garlic to the saucepan with the rice and continue sautéing for another 1-2 minutes, or until the garlic is fragrant.
Pour the chicken broth and sea salt into the pot with the rice. This will likely sizzle wildly – this is normal. Cover the pot, and bring the rice to a full boil.
Once boiling, reduce the heat to low heat and cook for 12 to 15 minutes, or until all of the broth has been absorbed and the rice is fully cooked.
Immediately remove the lid from the saucepan and fluff rice with a fork.
Use a rubber spatula or wooden spoon to stir the lime zest, lime juice, and chopped cilantro into the rice.
Taste the rice and season with more salt, black pepper, lime juice, or cilantro to taste.
Step 4: Prepare Your Toppings
If you’re making guacamole, mash all of the ingredients together in a bowl. Taste it for flavor and add more salt, lime juice, or minced garlic to taste.
For the corn salsa, add all of the ingredients to a large mixing bowl and stir well. Similarly, taste the salsa for flavor and make any adjustments to the salt or lime juice as needed.
Make the fajita veggies. Heat the oil over medium-high heat in a large skillet and add the sliced onion. Stir occasionally until the onion begins to soften, about 3 to 5 minutes.
Add in the chopped bell peppers and continue cooking, stirring occasionally, until the vegetables reach your desired level of doneness, about 5 to 8 minutes.
Step 5: Make Your Burrito Bowls
Add your desired amount of rice, chicken, and toppings to big bowls, and enjoy! Don’t forget the cheese and salsa!
Enjoy your homemade burrito bowl with tortilla chips if you love them.
Store leftovers in separate airtight containers in the refrigerator for up to 5 days. Guacamole only lasts 2 days maximum, so try to use it same day if possible.
The next time you’re craving fast food, whip out your own chicken burrito bowl with your favorite burrito bowl ingredients.
This copycat chipotle burrito bowl is a great option for those who love the classic restaurant chain but want to keep it budget friendly by making this easy meal at home.
The best part is you can prepare the individual components in bulk and enjoy Chipotle’s burrito bowls throughout the week.
Do you love big bowls of joy like this? Also try out these bowl favorites.
More Bowl Recipes:
- Crispy Bang Bang Salmon Bites Bowls
- Sesame Garlic Steak Bites Bowls
- Moo Shu Chicken Bowls
- Thai Chicken and Cabbage Bowls
- Salmon Power Bowls with Blueberry Salsa
- Crispy Bang Bang Chicken and Rice Bowls
What do you put in your burrito bowls?
Copycat Chipotle Burrito Bowls
Equipment
Ingredients
Chipotle Chicken:
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp avocado oil plus more for cooking
- ⅓ cup red onion finely chopped
- 3 cloves garlic minced
- 2 chipotle chilies in adobo sauce + 1 Tbsp adobo sauce*
- 2 Tbsp fresh lime juice
- 2 tsp paprika **
- 1 tsp ground cumin
- 1 tsp ground oregano
- ½ tsp sea salt
- ½ tsp black pepper
Cilantro Lime Rice:
- 2 Tbsp avocado oil
- 1 cup uncooked basmati white rice or long-grain white rice
- 3 cloves garlic minced
- 1 ½ cups chicken broth or water
- 3/4 tsp sea salt
- 1 lime zested (about ½ tsp lime zest)
- 2 Tbsp lime juice
- 1/2 cup fresh cilantro leaves loosely packed and chopped***
Guacamole:
- 3 large ripe avocados peeled and diced
- 1/4 cup fresh lime juice
- 2 large cloves garlic minced
- 1/2 tsp sea salt to taste
Corn Salsa:
- 2 (15-oz) cans whole corn kernels drained
- 3/4 cup red onion finely chopped
- 1 large jalapeno seeded and chopped
- 1 cup red bell pepper chopped
- 3 Tbsp lime juice
- 2 cloves garlic minced
- ½ cup fresh cilantro chopped, optional
- ½ tsp sea salt to taste
Fajita Vegetables:
- 3 Tbsp avocado oil
- 1 large yellow onion sliced
- 1 red bell pepper cut into matchsticks
- 1 green bell pepper cut into matchsticks
- Sea salt and black pepper to taste
Additional Toppings:
- Salsa
- Sour Cream
- Grated Cheese
Instructions
Prepare the Chicken:
- Add the ingredients for the marinade to a small blender or food processor and process until a thick paste forms (this will be your marinade). Transfer the raw chicken and the marinade to a large zip lock bag or a large mixing bowl. Seal (or cover with plastic wrap) and allow the chicken to marinate for at least 1 hour, ideally 3 to 10 hours.
- When you’re ready to cook the chicken, you can do so on the stove top or on the grill. I like cooking the chicken in a skillet on the stove top because it is quick and easy.
- Heat 2 to 3 tablespoons of avocado oil in a large nonstick skillet over medium-high heat and cook the chicken in a single layer for 6-8 minutes per side or until the internal temperature reaches 180 degrees Fahrenheit or higher.
- Transfer the cooked chicken to a cutting board and allow it to rest for 10 minutes. Use a sharp knife to chop the chicken into thin strips or cubes.
Make the Rice:
- Pour avocado oil in a saucepan and place it on the stove top over medium heat. Add the uncooked white rice and sauté, stirring occasionally, until it becomes fragrant, about 4 to 5 minutes. Resist the temptation to cook the rice until it is very brown or dark, but rather just until it turns opaque.
- Add minced garlic to the saucepan with the rice and continue sautéing for another 1-2 minutes, or until the garlic is fragrant.
- Pour the chicken broth and sea salt into the pot with the rice. This will likely sizzle wildly – this is normal. Cover the pot, and bring the rice to a full boil. Once boiling, reduce the heat to low heat and cook for 12 to 15 minutes, or until all of the broth has been absorbed and the rice is fully cooked.
- Immediately remove the lid from the saucepan and fluff rice with a fork.
- Stir the lime zest, lime juice, and chopped cilantro into the rice. Taste the rice and season with more salt, black pepper, lime juice, or cilantro to taste.
Make the Guacamole:
- Mash all of the ingredients together in a bowl. Taste it for flavor and add more salt, lime juice, or minced garlic to taste.
Prepare the Corn Salsa:
- Add all of the ingredients for the corn salsa to a large mixing bowl and stir well. Similarly, taste the salsa for flavor and make any adjustments to the salt or lime juice as needed.
Make The Fajita Veggies:
- Heat the oil over medium-high heat in a large skillet and add the sliced onion. Stir occasionally until the onion begins to soften, about 3 to 5 minutes. Add in the chopped bell peppers and continue cooking, stirring occasionally, until the vegetables reach your desired level of doneness, about 5 to 8 minutes.
Assemble Your Burrito Bowls:
- Add your desired amount of rice, chicken, and toppings to big bowls, and enjoy! Don’t forget the cheese and salsa!
- Enjoy your homemade burrito bowl with tortilla chips if you love them.
Notes
Nutrition
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