Skip the takeout line and make this Chipotle Burrito Bowl at home instead! Filled with healthy ingredients, like copycat Chipotle chicken, cilantro lime rice, corn salsa, guacamole, and beans, you’ll be surprised how easy it is to throw this dish together. Serve up this delicious recipe when you’re craving the real restaurant thing, and you won’t even know the difference.

Making burrito bowls at home is easy, healthy, and delicious.

Chipotle Chicken Burrito Bowl Recipe

My guess is that you’re here because you love Chipotle Burrito Bowls as much as I do.

Blame it on the fact that I’ve lived in Texas my entire life, or perhaps the 4-year time I spent in San Antonio, but this girl loves her some Mexican food!

While Chipotle’s food IS incredible, I think we can make it just a WEE bit better (and even healthier!) at home with a few simple tweaks to each component of the burrito bowl.

Yup! We’re tackling ALL of it here, from the cilantro lime rice and Chipotle chicken to corn salsa and guacamole—and if you’d like to get fancy you can even make their fajita veggies!

Once you try out this homemade version you just might never go back 🙂

The whole family will love this easy meal because each person can customize it with their own favorite toppings. And because it ends up less expensive than the takeout version, you’ll save some money. It’ll be no wonder if you turn your Taco Tuesday into a Burrito Bowl night!

Skip the takeout and make your own burrito bowl at home.

Ingredients

To make these homemade Chipotle burrito bowls you need:

  • Chicken. To make an authentic Chipotle chicken, you need chipotle chiles in adobo sauce, a red onion, garlic, lime juice, chili powder, cumin, dried oregano, brown sugar, salt and pepper, oil, and chicken breasts.
  • Rice. For the Cilantro Lime Rice, it’s best if you use long-grain white rice with some lime juice, and fresh cilantro.
  • Corn salsa. It’s so easy to throw together this Corn Salsa. It calls for basic ingredients like fresh, frozen, or canned corn, cilantro, red onion, jalapeño, lemon and lime juice, and cumin.
  • Guacamole. To whip up a simple homemade guacamole, you need ripe avocados, lime juice, and cilantro.
  • Tomatoes. Diced tomatoes with the seeds removed are the perfect fresh topping for these burrito bowls. Any variety of tomato can work.
  • Black beans. You can buy a can at your local grocery store, or make your own Instant Pot Black Beans. It’s so quick and easy.
  • Sour cream. Totally optional, just like any of the toppings. But it adds an irresistible creaminess you don’t want to miss.
  • Shredded cheese. Choose your favorite type of cheese. You can buy pre-shredded to save time or shred your own at home.

How to Make Chipotle Burrito Bowls

These are the steps to follow to make your own Chipotle burrito bowl recipe:

Make the Chipotle Chicken

It’s surprisingly easy to make your own Chipotle chicken for these burritos.

The first step is to make the marinade by combining the chipotle chili in adobo sauce in the bowl of a food processor. Then, add in the diced onion, minced garlic, lime juice, spices, sugar, salt, black pepper, and oil. Process the ingredients for 20 to 30 seconds, until no chunks remain.

Pound the chicken until it is no more than 1 inch thick in any place. Then, place the chicken and the marinade in a bowl or bag for at least 30 minutes or up to 24 hours.

Heat up some olive oil in a large skillet over medium heat, then add the marinated chicken. Cook for 7 to 8 minutes on each side for breasts, or 9 to 10 minutes per side for thighs. Brush on any extra marinade for more flavor. The internal temperature of the chicken should be 165℉ once cooked.

Make the Cilantro Lime Rice

First, be sure to rinse the rice. This removes excess starch so the grains don’t clump together.

Fill a medium-sized pot with water, then bring it to a boil over medium-high heat. After it’s fully hot, pour in 1 tablespoon of oil, salt, and the rinsed rice, then stir.

Bring everything back to a full boil, then reduce the heat to low. Cover the pot with a tightly fitting lid and allow it to simmer for 20-25 minutes.

Fluff the rice with a fork, then add the remaining oil, lime juice, and chopped cilantro. Mix until everything is combined, but don’t overdo it.

Cilantro lime rice is made in a pot on the stove.

Make the Corn Salsa

Once you see how easy this corn salsa is, you’ll be adding it to everything.

Place the corn kernels, cilantro, red onion, jalapeño, lemon and lime juice, and seasonings in a large mixing bowl. Be sure you have plenty of room to stir.

Mix everything up and you’re ready to go!

Make the Guacamole

A good guacamole recipe is essential, and this one is delicious.

First, learn how to cut an avocado so you can easily remove the skin and pit. Add the sliced avocado to a bowl and mash it well with a fork. Season it first so the flavor is consistent throughout.

If you desire, toss in your mix-ins like diced tomatoes and onion. Give it another stir and you’re good to go.

Bring it All Together

Once you have all of the ingredients ready, it’s time to assemble the burrito bowls!

Add a scoop of cilantro-lime rice to the bottom of several small bowls. Then, top it with the chicken, corn salsa, and guacamole. Of course, include your favorite other toppings, like roasted tomato salsa, pico de gallo, Chipotle fajita veggies hot sauce (if desired), black beans, cheese, and sour cream.

Skip the line and make this copycat Chipotle burrito at home.

Meal Prep and Storage

  • How to prep ahead of time: Because this dish has so many parts, it’s a great idea to make some pieces before. The chicken can be marinated for up to a day, or cooked the day before. The corn salsa will last in the fridge for a couple of days. The rice and guacamole are best made the day of.
  • How to store: If you have leftovers, they will keep best if stored individually. Place each item in separate airtight containers and keep in the refrigerator. The chicken and rice will last up to 3 to 4 days, the corn salsa up to 4 to 5 days, and the guacamole up to 1 to 2 days.
  • How to freeze: Again, you can freeze the individual pieces of this recipe. Rice and chicken can be frozen for up to 3 to 4 months. It is not recommended to freeze guacamole or corn salsa.
  • How to reheat: Warm the chicken and rice up in the microwave, then combine them with the other toppings.

Is a Chipotle burrito bowl healthy?

Burrito bowls made with chicken and other fresh ingredients make for a healthy and satisfying meal, and even more so when you make this dish at home. By including wholesome items, like lean chicken and vegetables, you are getting a good dose of vitamins and minerals. Because you control the sodium and fat content, Copycat Chipotle chicken burrito bowls have all the flavor of the original, but are better for you.

How many calories are in a Chipotle burrito bowl?

The calorie count for a Chipotle burrito bowl varies widely depending on what other items you include. Because of this, there is no way to give a definitive answer, but the core component of the bowl in this recipe, the Chipotle chicken, contains 197 calories per serving.

How much is a Chipotle burrito?

A Chipotle burrito can range anywhere from $6.95 all the way up to $16 to $18, depending on where you live and any premium ingredients you add. Guacamole and queso increase the cost, and some locations are more expensive than others.

Rice, corn, and chicken are some of the main ingredients to make this burrito bowl at home.

Expert Tips and Tricks

  • Plan ahead. You can easily make parts of this dish a day or two ahead and cut down on prep time.
  • Read through. Make sure you pay attention to all of the steps before starting so you can prioritize your time and double check you have all of the ingredients.
  • Save time. Some things are super easy to buy prepared, like shredded cheese and salsa.
  • Have a party. Serve this up at a get-together and let everyone make their own bowls!
  • Give options. Offer a variety of salsas to take the heat level up or down.
  • Make it work. Go for brown rice or cauliflower rice if needed, or leave something out if you prefer.

More Healthy Mexican Recipes

Mexican food is so delicious, and it can be super healthy! Try any of these recipes next.

Both Stuffed Mexican Bell Peppers and Mexican Zucchini Taco Boats are perfect for a low-carb dinner.

Steak Fajitas and Chicken Fajitas are classics everyone loves.

For a side, opt for Shrimp Ceviche with Avocado, Classic Ceviche, or Mexican Street Corn Salad

Tap stars to rate!

5 from 3 votes

Chipotle Burrito Bowl Recipe

Skip the takeout line and make this Chipotle Burrito Bowl at home instead! Filled with healthy ingredients, like copycat Chipotle chicken, cilantro lime rice, corn salsa, guacamole, and beans, you'll be surprised how easy it is to throw this dish together.
An overhead shot of a homemade burrito bowl inspired by Chipotle.
Yield 6 servings
Prep 50 minutes
Cook 20 minutes
Total 1 hour 10 minutes

Ingredients 

For the Chipotle Chicken:

  • ¼ cup chipotle chiles in adobo sauce 1 chile + sauce
  • ¼ cup red onion finely diced
  • 2 cloves garlic finely minced
  • 2 Tbsp. lime juice
  • 1 tsp. chile powder
  • 1 tsp. cumin
  • 1 tsp. oregano dried
  • 1 tsp. brown sugar
  • 1 ½ tsp. salt
  • ½ tsp. black pepper
  • 3 Tbsp. oil divided
  • 1 ¼-1 ½ lbs. chicken breasts or thighs

For the Cilantro Lime Rice:

  • 1 cup white rice long grain
  • 1 ¾ cup water
  • 2 Tbsp. oil divided
  • 1 tsp. salt to taste
  • 2 Tbsp. lime juice freshly squeezed
  • ¼ cup chopped cilantro leaves

For the Corn Salsa:

  • 16 oz. corn previously frozen, thawed*
  • ¼ cup cilantro finely chopped
  • ¼ cup red onion finely diced
  • 1 jalapeno finely diced
  • 2 Tbsp. lime juice freshly squeezed
  • 1 Tbsp. lemon juice freshly squeezed
  • ½ tsp. cumin
  • ½ tsp. Salt to taste
  • ¼ tsp. black pepper to taste

For the Guacamole:

  • 2 large avocados ripe
  • 2 tsp. lime juice
  • 2 Tbsp. cilantro finely chopped
  • ¼ tsp. salt to taste
  • Pinch of black pepper
  • For the Burrito Bowls:
  • Tomatoes seeds removed, finely diced*
  • Black beans canned, rinsed and drained
  • Sour cream
  • Shredded cheese

Instructions 

To Make the Chipotle Chicken:

  • Add chipotle chiles and adobo sauce to a food processor or blender along with the diced onion, minced garlic, lime juice, chili powder, cumin, oregano, sugar, salt, black pepper, and 2 tablespoons of oil. Process on high speed for 20-30 seconds or until smooth and combined.
  • If using chicken breasts, pound the chicken with a meat mallet until it’s no more than 1-inch thick and cut into four 5-6 ounce pieces.
  • Add the chicken to a large bowl and pour the chipotle marinade on top. Toss chicken until it is well coated and marinate in the refrigerator for at least 30 minutes.
  • After marinating, add the remaining tablespoon of oil to a large cast iron skillet over medium heat. Wait for it to heat up, about 1 minute, and then add the chicken. Cook for 7-8 minutes per side if cooking breasts, or 9-10 minutes per side if cooking thighs. Brush the chicken with any remaining marinade halfway through cooking. You’ll know the chicken is done cooking when the internal temperature reaches 165 degrees and the middle is no longer pink.
  • Cut the chicken into bite-sized pieces.

To Make the Cilantro Lime Rice:

  • Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain completely.
  • Add water to a medium-sized pot and bring to a boil. Once boiling add 1 tablespoon of oil, salt, and rinsed and drained rice.
  • Bring the ingredients back to a boil and then reduce heat to low, cover, and simmer for 20-25 minutes. Check on the rice after 20 minutes to see if it is done.*
  • Once cooked, turn off heat and add remaining tablespoon of oil, lime juice, and chopped cilantro. Mix until just combined.

To Make the Guacamole:

  • Place peeled, pitted, and quartered avocados and lime juice in a large bowl. Begin mashing avocados with a large fork or potato masher until your desired consistency is reached.
  • Add cilantro, salt, and pepper. Stir to combine.

To Assemble the Burrito Bowls:

  • Add a scoop full of rice to the bottom of a shallow bowl and top with the chicken, corn salsa, guacamole, salsa or pico, beans, cheese, and sour cream. Enjoy!

Tap stars to rate!

5 from 3 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: Because this dish has so many parts, it’s a great idea to make some pieces before. The chicken can be marinated for up to a day, or cooked the day before. The corn salsa will last in the fridge for a couple of days. The rice and guacamole are best made the day of.
  • How to store: If you have leftovers, they will keep best stored individually. Place each item in separate containers that are airtight and keep in the refrigerator. The chicken and rice will last up to 3 to 4 days, the corn salsa up to 4 to 5 days, and the guacamole up to 1 to 2 days.
  • How to freeze: Again, you can freeze the individual pieces of this recipe. Rice can be frozen for up to 3 to 4 months and chicken for up to 3 to 4 months. It is not recommended to freeze guacamole or corn salsa.
  • How to reheat: Warm the chicken and rice up in the microwave, then combine them with the other toppings.

Nutrition

Calories: 543kcal, Carbohydrates: 54g, Protein: 27g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 0.04g, Cholesterol: 60mg, Sodium: 1175mg, Potassium: 1016mg, Fiber: 9g, Sugar: 7g, Vitamin A: 1058IU, Vitamin C: 24mg, Calcium: 69mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    I have been using your receipe for the chicken for about 2 months now. The kids absolutely love the chicken. I can’t cook it fast enough. Lately I have been cooking the chicken on the BBQ.
    My daughter is Keto so we replaced the sugar with Swerve.

    thank you for the receipe. Kids eating healthy protiens, gotta love it

    1. Yay! So happy to hear you enjoyed the recipe, Liam! It’s always a bonus when kids love it. Thanks so much for taking the time to leave a comment and rating!

  2. Who needs Chipotle when homemade looks this stinking good!? Seriously, this looks incredible. I’ve gotta try one soon!