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Copycat Chipotle Chicken Burrito Bowl

Copycat Chipotle Chicken Burrito Bowl is just as delicious as those at the restaurant, but much cheaper and easy to meal-prep! Cilantro rice is combined with seasoned chicken, corn salsa, black beans, and all of the toppings!

One of our favorite healthier options for takeout has always been Chipotle. All the way back to when we first met in graduate school, we have always loved going to Chipotle, Marc getting a big chicken burrito and me choosing a vegetarian or chicken burrito bowl. Unfortunately, the cost of burrito bowls add up so I have taken to making our Chipotle Copy Cat Chicken Burrito Bowls own at home!

While this burrito bowl recipe has quite a few components, many of them can be made ahead of time. For one, you can prep the corn salsa a day in advance, as well as marinate the chicken. I prefer making the rice the night-of, as it really is so good fresh! You can also drain and rinse the black beans in advance.

What You’ll Need for Chipotle Chicken Burrito Bowls

  • White Rice
  • Butter
  • Cilantro – cilantro is found in the cilantro rice, corn salsa
  • Limes
  • Boneless Skinless Chicken Breasts
  • Chili Powder
  • Cumin
  • Garlic Powder
  • Onion Powder
  • Salt
  • Black Beans
  • Corn
  • Jalapenos
  • Tomatoes, Sour Cream, Shredded Cheese, Avocado – for topping

Copycat Chipotle Burrito Bowls Tips

These are great for meal prep! You can prep all of the individual components of these burrito bowls and then assemble once you’re ready to eat. When I prep my own little individual burrito bowls in Tupperware, I store my “cold” ingredients like the salsa and avocado slices, in separate containers. This way I can heat up the burrito bowl part and then top with the cold toppings.

These chipotle chicken burrito bowls can easily be made with other proteins. You could use tofu (like I did in this taco bowl recipe), shrimp, or steak, or just add some roasted sweet potatoes and peppers!

These chicken burrito bowls are delicious with the toppings suggested – avocado, sour cream, guacamole, and shredded cheese, but we also enjoyed them topped with my all-time favorite cilantro green sauce!

Like this recipe? Check these out, too!

Shrimp Burrito Bowls

Taco Tofu Burrito Rice Bowls

Beef Barbacoa Burrito Bowls

Chipotle Copy Cat Chicken Burrito Bowls

Chipotle Copycat Chicken Burrito Bowl

Copycat Chipotle Chicken Burrito Bowls are just as delicious as those at the restaurant, but much cheaper and easy to meal-prep! Cilantro rice is combined with seasoned chicken, corn salsa, black beans, and all of the toppings!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: burrito bowl, chicken, dinner, main dish, rice
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 -6 servings
Calories: 695kcal
Author: Taylor

Ingredients

Cilantro Rice

  • 2 cups white rice
  • 2 tbsp butter
  • 4 cups water
  • 1/2 cup chopped cilantro
  • juice from 1 lime

Chicken

  • 2 boneless skinless chicken breasts, pounded out to even thickness about 1 – 1.5 pounds
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt

Corn Salsa

  • 16 ounces frozen corn
  • 1 jalapeno stem and seeds removed and diced
  • 1/4 cup chopped cilantro
  • juice from 1 lime
  • 1/4 tsp cumin
  • 1/4 tsp salt

Others:

  • 15 ounce can black or pinto beans drained and rinsed
  • Sour cream for topping
  • sliced avocado or guacamole for topping

Instructions

Rice

    In a medium pot, add the rice, butter, and water.

    • Bring to a boil, reduce heat to medium-low, and cover with a lid.
    • Cook for 15-20 minutes, until all of the water has been absorbed.
    • Stir in the lime juice and cilantro.

    Chicken:

    • In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, and salt.
    • Sprinkle over the chicken breasts .
    • Heat olive oil over medium-high heat.
    • Once hot, add the chicken, cooking 5-8 minutes on each side. You want the outside golden brown and the inside cooked to 160 degrees F.
    • Once cooked remove from skillet and place on cutting board and dice into bite-sized pieces.

    Corn Salsa:

    • In a bowl, combine all of the corn salsa ingredients.
    • Stir well to combine.

    Black Beans

    • Heat black beans in a microwave safe bowl in the microwave or on the stovetop in a small saucepan.

    Assemble

    • Place desired amount of rice in each bowl. This recipes makes a decent amount of rice which is great for leftovers.
    • Add chicken, corn salsa, beans, salsa, sour cream, and avocado/guacamole or green sauce.
    • Enjoy!

    Nutrition

    Calories: 695kcal | Carbohydrates: 123g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 584mg | Potassium: 1083mg | Fiber: 14g | Sugar: 1g | Vitamin A: 592IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 4mg
    Tried this recipe?Mention @greensnchocolate to let me know!
    Need more ideas?Find all of my recipe pins @greenschocolate

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    1. I really hope Doug doesn’t see this post because I’m pretty darn sure that he’ll want me to make this for him 🙂 Love those little chipotle babies! LOL

    2. Physical Therapy seems like a very rewarding career choice. Good for you!! 😉

      This recipe is right up my alley. I love Mexican-ish meals. We enjoy them a lot at our house. My family would love this one!