Chipotle Burrito Bowl (Copycat Recipe)

I pulled together the most beloved elements of the restaurant into a Fiesta Chicken Rice Bowl inspired Chipotle burrito bowl you can make at home, and I’m finally sharing the single secret that recreates the restaurant’s signature profile.

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I love a good copycat bowl and this Chipotle Burrito Bowl is my favorite lazy weeknight flex. I spent way too long chasing that balance between the citrusy Cilantro Lime Rice and smoky Chipotle Style Chicken, and yeah sometimes I overdo the lime but most nights it comes together.

The first bite hits bright then warms you up like youre eating something way more complicated than it actually is. I plate it messy, let juices mingle, and savor the tiny wins when the flavors sync.

If you want a no-fuss crowd pleaser this one never disappoints. Chipotle Recipes

Ingredients

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White rice supplies carbs for energy, low fiber, lime adds bright sour zing.
Chicken packs protein to keep you full, chipotle peppers give smoky spicy kick.
Beans add plant protein and fiber, help digestion and steady blood sugar.
Bell peppers bring vitamin C and sweetness, onions add savory crunch and aroma.
Corn lends natural sweetness and carbs, roasting adds nutty char, bright lime lifts it.
Fresh tomatoes give juiciness and vitamin C, jalapeño adds mild heat if wanted.
Avocado is rich in healthy fats and fiber, makes the bowl creamy and filling.
Lime brightens with acidity, cilantro adds herbaceous freshness and a tiny peppery note.

Ingredient Quantities

Cilantro Lime Rice
- 2 cups long grain white rice, rinsed
- 4 cups water or low sodium chicken broth
- 2 tbsp vegetable oil
- 2 limes, zested and juiced
- 1/2 cup fresh cilantro, finely chopped
- 1 tsp salt

Chipotle Style Chicken
- 1 1/2 to 2 lbs boneless skinless chicken thighs
- 2 to 3 canned chipotle peppers in adobo, minced
- 3 tbsp adobo sauce from the can
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tsp salt and 1/2 tsp black pepper

Black Beans
- 2 cans (15 oz each) black beans, drained and rinsed or 2 cups cooked
- 1 small yellow onion, halved (optional)
- 1 bay leaf (optional)
- 1/2 tsp ground cumin
- salt to taste

Fajita Veggies
- 1 red bell pepper
- 1 green bell pepper
- 1 medium red onion
- 1 tbsp olive oil
- 1/2 tsp salt

Roasted Corn Salsa
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 1 tbsp lime juice
- salt to taste

Pico de Gallo
- 2 medium tomatoes, finely diced
- 1/4 cup white or red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, minced (optional)
- 1 tbsp lime juice
- salt to taste

Guacamole
- 2 ripe avocados
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- salt to taste
- 1 small jalapeño, minced (optional)

Toppings and Extras
- 1/2 cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack or shredded cheddar
- 4 cups romaine lettuce, shredded
- 2 limes, cut into wedges
- Tortilla chips for serving, optional

How to Make this

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1. Rinse 2 cups long grain rice until water runs clear, add 4 cups water or low sodium chicken broth and 2 tbsp vegetable oil to a pot, bring to a boil, then cover and simmer on low 18 minutes; turn off heat, let rest covered 10 minutes, fluff and stir in 2 limes zest and juice, 1/2 cup chopped cilantro and 1 tsp salt.

2. Make the chipotle chicken marinade by mixing 2–3 minced canned chipotle peppers, 3 tbsp adobo sauce, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper; massage onto 1 1/2–2 lbs boneless skinless chicken thighs and marinate at least 30 minutes, overnight if you can.

3. Cook the chicken on a hot grill or in a skillet over medium-high heat 6–8 minutes per side until juices run clear and internal temp reaches 165 F, let rest 5 minutes then slice thinly against the grain; reserve a little of the marinade if you want extra sauce.

4. Heat 1 tbsp olive oil in a skillet, add sliced red and green bell peppers and 1 medium sliced red onion, sprinkle 1/2 tsp salt and sauté 6–8 minutes until charred and tender — set aside for the bowls.

5. For the black beans, put 2 cans drained and rinsed beans (or 2 cups cooked) in a pot with 1 small halved yellow onion and 1 bay leaf if using, add 1/2 tsp cumin and a splash of water, simmer 10–12 minutes to warm and let flavors meld, season with salt to taste and remove onion and bay leaf before serving.

6. Roast 1 cup corn kernels in a dry skillet over high heat until charred 4–6 minutes, then mix with 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 small minced jalapeño if you like heat, 1 tbsp lime juice and salt to taste for the roasted corn salsa.

7. Make pico de gallo by combining 2 diced tomatoes, 1/4 cup diced onion, 1/4 cup chopped cilantro, 1 minced jalapeño if desired, 1 tbsp lime juice and salt to taste; let it sit a few minutes so the juices come out.

8. Mash 2 ripe avocados with 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, salt to taste and 1 small minced jalapeño if you want — don’t over mash, leave it a bit chunky for texture.

9. Prep toppings: shred 4 cups romaine, grate 1 cup Monterey Jack or cheddar, have 1/2 cup sour cream or Mexican crema ready and cut 2 limes into wedges; warm tortilla chips if using.

10. Assemble bowls: start with shredded romaine, add cilantro lime rice, a scoop of black beans, sliced chipotle chicken, fajita veggies, roasted corn salsa, pico de gallo and a dollop of guacamole, finish with sour cream, cheese and a lime wedge; tip — keep finished components warm in a low 200 F oven while you finish the rest, and always let the chicken rest so it stays juicy.

Equipment Needed

1. Medium saucepan with lid (for the rice)
2. Fine-mesh sieve or colander for rinsing rice and draining beans
3. Measuring cups & spoons
4. Large mixing bowl for the marinade
5. Chef knife
6. Cutting board
7. Large skillet or grill pan for chicken and fajita veggies
8. Tongs and a spatula for flipping and stirring
9. Small skillet or cast iron pan to roast the corn
10. Fork or potato masher for chunky guacamole

FAQ

Can I use chicken breasts instead of thighs? Answer: Yes you can, breasts work fine. They cook faster so marinate the same time but watch them close, cook to 165 F and slice thin so they dont dry out.

How do I make the bowl less spicy? Answer: Use fewer chipotle peppers or just use a tablespoon or two of the adobo sauce, remove seeds, or swap in smoked paprika for some of the heat. Also sour cream or guac will tame the spice when you serve.

How long will leftovers keep and can I freeze anything? Answer: Store components separately in airtight containers. Rice and beans last about 3 to 4 days in the fridge, cooked chicken 3 to 4 days, guacamole is best same day. You can freeze cooked chicken up to 3 months, thaw in the fridge overnight.

Can I make this ahead for meal prep? Answer: Totally, just keep things separate. Put rice, beans and chicken in meal containers, keep lettuce and guac aside until the day you eat it so they stay fresh.

Best way to reheat without drying the chicken? Answer: Reheat in a skillet with a splash of water or chicken broth over low heat and cover a minute or two, or warm in the oven at 300 F covered with foil. Microwave works if you cover it and add a little moisture.

Any good vegetarian swaps? Answer: Yes use firm tofu, tempeh or roasted cauliflower or mushrooms tossed in the same chipotle marinade, or just bulk up the black beans and veggies. Use vegan crema or extra guac to replace sour cream.

Chipotle Burrito Bowl (Copycat Recipe) Substitutions and Variations

Cilantro Lime Rice
- Jasmine or basmati rice, more fragrant and slightly stickier, same liquid but taste as you go
- Brown rice, heartier and nuttier, use extra water and add 10-15 minutes cook time
- Cauliflower rice, low carb option; sauté 5-7 minutes then stir in lime and cilantro at the end
- Quinoa, cooks faster than brown rice, gives a protein boost and a light nutty flavor
Chipotle Style Chicken
- Chicken breasts, leaner — flatten or slice so they cook evenly and don’t dry out
- Firm tofu, press well and marinate longer so it soaks up the chipotle flavor
- Tempeh, great for a meaty texture; steam briefly then marinate and pan sear
- Roasted cauliflower florets, for a vegetarian option that holds up to smoky sauce
Black Beans
- Pinto beans, creamier and classic for Mexican food, swap 1:1
- Kidney beans, firmer texture and a richer color, works well in bowls
- Chickpeas, different texture but hearty and protein rich if you want variety
- Lentils, cook faster and give a different mouthfeel, use for a lower-carb twist
Pico de Gallo
- Cherry or grape tomatoes, sweeter and less watery; halve instead of dicing
- Roasted tomatoes, deepen the flavor if you like a smoky note
- Canned fire roasted diced tomatoes, handy and already smoky, drain a bit first
- Tomatillos, for a tangy, slightly green salsa variation—good with cilantro and lime

Pro Tips

– Marinate longer if you can but dont drown the thighs in chipotle unless you love heat. If you want extra sauce, reserve a few tablespoons of the marinade and simmer it for a couple minutes before serving so its safe to eat and it concentrates the flavor.

– Toast the rinsed rice briefly in the oil before adding the liquid for a nuttier, less one note rice. After it cooks leave it covered and undisturbed for the full rest time no peeking, then fluff gently with a fork.

– Pull the chicken off heat when an instant read thermometer hits about 160 F, cause carryover will bring it to a safe 165 F while it rests. Always slice against the grain and let the meat rest at least five minutes so it stays juicy.

– Keep guacamole from browning by pressing plastic wrap right onto the surface and refrigerating until you serve. For pico and the corn salsa, drain or blot excess tomato juice so your bowls dont get soggy, and char the corn hot and quick for real smoky notes.

Chipotle Burrito Bowl (Copycat Recipe)

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

1280

kcal

Equipment: 1. Medium saucepan with lid (for the rice)
2. Fine-mesh sieve or colander for rinsing rice and draining beans
3. Measuring cups & spoons
4. Large mixing bowl for the marinade
5. Chef knife
6. Cutting board
7. Large skillet or grill pan for chicken and fajita veggies
8. Tongs and a spatula for flipping and stirring
9. Small skillet or cast iron pan to roast the corn
10. Fork or potato masher for chunky guacamole

Ingredients

Cilantro Lime Rice
2 cups long grain white rice, rinsed
4 cups water or low sodium chicken broth
2 tbsp vegetable oil
2 limes, zested and juiced
1/2 cup fresh cilantro, finely chopped
1 tsp salt
Chipotle Style Chicken
1 1/2 to 2 lbs boneless skinless chicken thighs
2 to 3 canned chipotle peppers in adobo, minced
3 tbsp adobo sauce from the can
2 tbsp olive oil
2 tbsp lime juice
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
2 cloves garlic, minced
1 tsp salt and 1/2 tsp black pepper
Black Beans
2 cans (15 oz each) black beans, drained and rinsed or 2 cups cooked
1 small yellow onion, halved (optional)
1 bay leaf (optional)
1/2 tsp ground cumin
salt to taste
Fajita Veggies
1 red bell pepper
1 green bell pepper
1 medium red onion
1 tbsp olive oil
1/2 tsp salt
Roasted Corn Salsa
1 cup corn kernels (fresh or frozen)
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 small jalapeño, seeded and minced (optional)
1 tbsp lime juice
salt to taste
Pico de Gallo
2 medium tomatoes, finely diced
1/4 cup white or red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeño, minced (optional)
1 tbsp lime juice
salt to taste
Guacamole
2 ripe avocados
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 tbsp lime juice
salt to taste
1 small jalapeño, minced (optional)
Toppings and Extras
1/2 cup sour cream or Mexican crema
1 cup shredded Monterey Jack or shredded cheddar
4 cups romaine lettuce, shredded
2 limes, cut into wedges
Tortilla chips for serving, optional

Directions

Rinse 2 cups long grain rice until water runs clear, add 4 cups water or low sodium chicken broth and 2 tbsp vegetable oil to a pot, bring to a boil, then cover and simmer on low 18 minutes; turn off heat, let rest covered 10 minutes, fluff and stir in 2 limes zest and juice, 1/2 cup chopped cilantro and 1 tsp salt.
Make the chipotle chicken marinade by mixing 2–3 minced canned chipotle peppers, 3 tbsp adobo sauce, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper; massage onto 1 1/2–2 lbs boneless skinless chicken thighs and marinate at least 30 minutes, overnight if you can.
Cook the chicken on a hot grill or in a skillet over medium-high heat 6–8 minutes per side until juices run clear and internal temp reaches 165 F, let rest 5 minutes then slice thinly against the grain; reserve a little of the marinade if you want extra sauce.
Heat 1 tbsp olive oil in a skillet, add sliced red and green bell peppers and 1 medium sliced red onion, sprinkle 1/2 tsp salt and sauté 6–8 minutes until charred and tender — set aside for the bowls.
For the black beans, put 2 cans drained and rinsed beans (or 2 cups cooked) in a pot with 1 small halved yellow onion and 1 bay leaf if using, add 1/2 tsp cumin and a splash of water, simmer 10–12 minutes to warm and let flavors meld, season with salt to taste and remove onion and bay leaf before serving.
Roast 1 cup corn kernels in a dry skillet over high heat until charred 4–6 minutes, then mix with 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 small minced jalapeño if you like heat, 1 tbsp lime juice and salt to taste for the roasted corn salsa.
Make pico de gallo by combining 2 diced tomatoes, 1/4 cup diced onion, 1/4 cup chopped cilantro, 1 minced jalapeño if desired, 1 tbsp lime juice and salt to taste; let it sit a few minutes so the juices come out.
Mash 2 ripe avocados with 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, salt to taste and 1 small minced jalapeño if you want — don’t over mash, leave it a bit chunky for texture.
Prep toppings: shred 4 cups romaine, grate 1 cup Monterey Jack or cheddar, have 1/2 cup sour cream or Mexican crema ready and cut 2 limes into wedges; warm tortilla chips if using.
Assemble bowls: start with shredded romaine, add cilantro lime rice, a scoop of black beans, sliced chipotle chicken, fajita veggies, roasted corn salsa, pico de gallo and a dollop of guacamole, finish with sour cream, cheese and a lime wedge; tip — keep finished components warm in a low 200 F oven while you finish the rest, and always let the chicken rest so it stays juicy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.