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This Chipotle Bowl recipe is a taste explosion packed with vibrant colors and fresh, zesty flavors that truly make every bite a fiesta. A Chipotle Copycat with all the fixins!

chipotle bowl served in a tan bowl

We’re going to get up close and personal with one of my absolute favorite recipes today – the Chipotle Chicken Burrito Bowl. AKA Chipotle Bowl, AKA one of my favorite copycat recipes EVER.

It’s a hearty meal loaded with juicy chicken, cilantro-lime rice, zesty black beans, and topped with pico de gallo, sour cream, and guacamole.

And the best part? It’s super easy to make at home! Plus, the recipe allows you to customize the ingredients to your liking, turning meal prep into an exciting and creative experience.

For Jeremy and me, Chipotle has been a go-to for years. When we decided to try and make these burrito bowls on our own, he was rather skeptical. I can’t blame him. Chipotle’s burrito bowls are super tasty!

However, we found out that making them at home was just as good, if not better! We started having a regular burrito bowl night since we had such a great time the first go round. 

I’ve found that the best way to enjoy these (for us) has been to invite friends over to enjoy them with us. With so many ingredients, it’s really easy to make more than a family of three can eat. Ha!

This Chipotle bowl copycat is so mouth-watering you’ll want to have it on a regular basis too. Since you only add the fresh components you like, the whole family is guaranteed to love it. So, let’s dive right in and get started!

Some of our other favorite burrito recipes we have on our site include: Easy Ground Beef Wet Burrito Recipe, Slow Cooker Chicken Burritos, and Breakfast Enchiladas.

chipotle bowl served in a tan bowl

WHY THIS RECIPE WORKS:

  1. Full of flavors: With marinated chicken, cilantro-lime rice, and zesty toppings, this recipe is a culinary festival of flavors.
  2. Easily customizable: You can easily mix and match ingredients as per your preference, which makes it a family favorite.
  3. Healthier than fast food: This homemade version is packed with fresh ingredients, making it a healthier alternative to the restaurant bowl.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Boneless, skinless chicken thighs
  • Chipotle peppers in adobo sauce
  • Garlic
  • Olive oil
  • Honey
  • Lime juice
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Water
  • Red onion
  • Green, red, and yellow bell peppers
  • Dried oregano
  • Black pepper
  • Long grain white rice
  • Unsalted butter
  • Freshly chopped cilantro
  • Zest of lime
  • Black beans
  • Monterey Jack cheese
  • Pico de gallo
  • Sour cream
  • Guacamole
ingredients to make chipotle bowl

HOW TO MAKE CHIPOTLE BOWL:

  1. Trim any excess fat off the chicken thighs and place them in a large bowl. Set aside.
  2. Place the chipotle in adobo, garlic, olive oil, adobo sauce, honey, lime juice, cumin, garlic powder, onion powder, salt, and a splash of water into a small food processor or blender. Blend until smooth.
  3. Pour the marinade over the chicken and toss to combine. Cover with plastic wrap and place marinate in the fridge for at least 1 hour to 4 hours.
chicken marinating for chipotle bowl
  1. While the chicken is marinating, make the fajita veggies and preheat the oven to  375 degrees F. Place the red onion and bell peppers on a sheet tray. Add the olive oil, salt, oregano, and pepper, and toss so the veggies are coated in the oil and seasonings.
  2. Place the sheet tray in the oven and toss them every 10 minutes so they don’t burn. Cook until your desired browning is achieved, 30–40 minutes.
collage of images showing how to make fajita veggies for chipotle bowl
  1. Next, make the cilantro lime rice. Add the water to a medium-sized stock pot and bring it to a boil.
  2. Add the rice, stir it to distribute the rice, cover, and turn the heat down to low. Cook for 20 minutes. Take off the heat and let it sit for 5 minutes.
  3. Add the butter, cilantro, both the lime juice and zest, salt, and pepper. Fluff the rice with a fork while mixing in the ingredients. Add the top back on to keep warm.
collage of images showing how to make cilantro lime rice for chipotle bowl
  1. Preheat your grill to medium heat. Grill the chicken thighs for about 7–10 minutes per side or until the internal temperature reaches 165°F.
  2. To assemble, dice the cooked chicken into bite-sized pieces.
  3. Warm the black beans in the microwave.
  4. Add ¼ of the rice per bowl, and top with the chicken, fajita veggies, Monterey Jack cheese, black beans, pice de Gallo, sour cream, and guacamole. Garnish with fresh cilantro.
grilled chicken on a plate for chipotle bowl

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I SUBSTITUE THE CHICKEN WITH ANOTHER PROTEIN?

Absolutely! This recipe works great with beef, pork, or even tofu for a vegetarian version.

CAN I USE BROWN RICE INSTEAD OF WHITE RICE?

Of course! Brown rice would add a nice nutty flavor and additional fiber.

IS THIS GOOD FOR MEAL PREP?

Most definitely! Since it’s a bowl, it’s easily portioned out for future meals.

When you need a quick lunch, just grab what ingredients you want and throw them together!

chipotle bowl served in a tan bowl

CAN I SKIP THE MARINATION PROCESS IF I’M IN A HURRY?

Keep in mind that the marinating process really boosts the flavor of the chicken.

However, you can cook it immediately after preparing the marinade if you’re short on time.

ANY ADDITIONS?

That’s one of the best parts! You can add any of your favorite burrito fillings.

  • Queso
  • Pinto beans
  • Roasted chili corn salsa
  • Tomatillo salsa
  • Black olives
  • Diced red onion
  • Crushed up tortilla chips
  • Grilled corn
  • Avocado slices
  • Lime wedges

ANY SUBSTITUTIONS?

You betcha! It’s the perfect meal for substitutions. Try these ideas if you have different preferences.

  • For a healthier version, use Greek yogurt instead of sour cream.
  • If you want a vegetarian version, substitute chicken with tofu or mushrooms.
  • Substitute white rice with brown rice or cauliflower rice for added nutritional value.
  • If you prefer it less spicy, use roasted red peppers instead of chipotle in adobo.
  • Substitute Monterey Jack cheese with any other cheese you prefer, like cheddar or mozzarella.
  • Without the rice, this would also make an incredible salad; just substitute chopped romaine.
chipotle bowl served in a tan bowl

HOW TO STORE:

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Heating will be easiest in the microwave.

If possible, store ingredients separately so you can assemble a fresh bowl for leftovers.

Freezer: Since there are so many ingredients to this, I do not recommend freezing.

But, if you have any leftover chicken it will last in the freezer for up to 3 months.

DANA’S TIPS AND TRICKS:

  • Always let your chicken marinate to allow the flavors to seep in. But if you MUST grill it right away, you can.
  • The cilantro lime rice by itself is the perfect side to any taco Tuesday meal.
  • Warm the black beans before adding them to the bowl for best results.
  • Dice the chicken into bite-sized pieces for easier eating.
  • Don’t overcook the veggies; you want them to have a little crunch!
  • Add the cold components like sour cream and guacamole after heating the bowl to prevent them from melting.
a fork holding a bite of chipotle bowl in air

This Chipotle Chicken Burrito Bowl is a great way to please a crowd because it’s not only scrumptious but also flexible and easy to make.

It’s a wonderful way to bring a little fiesta to your everyday meals, whether you’re meal prepping for the week or looking for a fun, interactive family dinner.

So gather your ingredients, put on your favorite music, and have a blast making your own Chipotle Bowls at home!

If you’ve tried this CHIPOTLE BOWL, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.50 from 4 votes

Copycat Chipotle Bowl (Chicken Burrito Bowl Recipe)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 1 hour 10 minutes
Marinade Time 4 hours
This Chipotle Bowl recipe is a taste explosion packed with vibrant colors and fresh, zesty flavors that truly make every bite a fiesta. A Chipotle Copycat with all the fixins!
Servings 4 servings

Ingredients
  

For the chicken:

For the fajita veggies:

For the rice:

To assemble:

Instructions

  • Trim any excess fat off the chicken thighs and place them in a large bowl. Set aside.
    1 pound boneless skinless chicken thighs
  • Place the chipotle in adobo, garlic, olive oil, adobo sauce, honey, lime juice, cumin, garlic powder, onion powder, salt, and a splash of water into a small food processor or blender. Blend until smooth.
    2 chipotle peppers in adobo sauce, 2 cloves garlic, 2 tablespoons olive oil, 1 tablespoon adobo sauce from the can, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, Splash of water
  • Pour the marinade over the chicken and toss to combine. Cover with plastic wrap and place marinate in the fridge for at least 1 hour to 4 hours.
  • While the chicken is marinating, make the fajita veggies and preheat the oven to 375 degrees F. Place the red onion and bell peppers on a sheet tray. Add the olive oil, salt, oregano, and pepper, and toss so the veggies are coated in the oil and seasonings.
    1 medium red onion, 1/2 green bell pepper, 1/2 red bell pepper, 1/2 yellow bell pepper, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon dried oregano, 1/2 teaspoon black pepper
  • Place the sheet tray in the oven and toss them every 10 minutes so they don’t burn. Cook until your desired browning is achieved, 30–40 minutes.
  • Next, make the cilantro lime rice. Add the water to a medium-sized stock pot and bring it to a boil.
    2 cups water
  • Add the rice, stir it to distribute the rice, cover, and turn the heat down to low. Cook for 20 minutes. Take off the heat and let it sit for 5 minutes.
    1 cup long grain white rice
  • Add the butter, cilantro, both the lime juice and zest, salt, and pepper. Fluff the rice with a fork while mixing in the ingredients. Add the top back on to keep warm.
    2 tablespoons unsalted butter, 2 tablespoons fresh chopped cilantro, 1 teaspoon lime juice, zest of 1 lime, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Preheat your grill to medium heat. Grill the chicken thighs for about 7–10 minutes per side or until the internal temperature reaches 165°F.
  • To assemble, dice the cooked chicken into bite-sized pieces.
  • Warm the black beans in the microwave.
    1 cup black beans
  • Add ¼ of the rice per bowl, and top with the chicken, fajita veggies, Monterey Jack cheese, black beans, pice de Gallo, sour cream, and guacamole. Garnish with fresh cilantro.
    2 cups shredded Monterey Jack cheese, pico de Gallo, sour cream, guacamole, fresh chopped cilantro

Notes

  • Always let your chicken marinate to allow the flavors to seep in. But if you MUST grill it right away, you can.
  • The cilantro lime rice by itself is the perfect side to any taco Tuesday meal.
  • Warm the black beans before adding them to the bowl for best results.
  • Dice the chicken into bite-sized pieces for easier eating.
  • Don’t overcook the veggies; you want them to have a little crunch!
  • Add the cold components like sour cream and guacamole after heating the bowl to prevent them from melting.

Nutrition

Calories: 781kcal | Carbohydrates: 62g | Protein: 44g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 2680mg | Potassium: 717mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1230IU | Vitamin C: 63mg | Calcium: 496mg | Iron: 4mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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4.50 from 4 votes (4 ratings without comment)

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