Chipotle Bowl Recipe

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It’s great for lunch or dinner when you want fresh food fast.

This is a Greatest Hits type of recipe which takes you through the basic steps of making some of your favorite components of Chipotle’s burrito bowl. I’ve broken everything down so you can make what you want right at home, for less money.

In the recipe card at the bottom of the post, I’ve manually scaled all the recipes to make enough for 4 Chipotle Burrito Bowls.

Chipotle Burrito Bowl

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It’s great for lunch or dinner when you want fresh food fast.

Prep: 20min

Total: 50min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 1014 kcal, Carbohydrate 80 g, Protein 68 g, Fat 49 g, Saturated Fat 17 g, Cholesterol 275 mg, Sodium 1382 mg, Fiber 14 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1/4 medium red onion (coarsely chopped)
• 2 cloves garlic
• 1 tablespoon adobo sauce ((see note 1))
• 1 tablespoon ancho chile powder
• 1 tablespoon olive oil (plus 1 tablespoon for oiling the pan)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano ((see note 2))
• Salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs
• 1 cup basmati rice
• 1 bay leaf
• salt
• 1 tablespoon fresh cilantro (minced )
• 1 tablespoon fresh lemon juice (from 1 lemon)
• tablespoon fresh lime juice (from 1 lime)
• 12 ounces frozen corn
• 1/4 cup red onion (finely chopped )
• 1 medium roasted poblano pepper (diced)
• 1 jalapeño pepper (stemmed, seeded, and finely chopped)
• 2 tablespoons fresh cilantro (minced )
• 1 1/2 teaspoons fresh lemon juice (from 1 lemon)
• 1 1/2 teaspoons fresh lime juice (from 1 lime)
• salt
• 1 pound tomatoes (cut into 1/4-inch pieces)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (minced)
• 3 jalapeño peppers (seeded, stemmed, and finely chopped)
• 2 teaspoons fresh lime juice (from 1 lime)
• salt
• 2 large avocados (halved and pitted)
• 1 teaspoon fresh lemon juice (from 1 lemon)
• 1 teaspoon fresh lime juice (from 1 lime)
• 1/4 cup red onion (finely chopped )
• 1-2 tablespoons fresh cilantro (minced )
• 1/2 jalapeño peppers (seeded, stemmed, and finely chopped)
• salt
• 1 (15 ounce) can black beans (rinsed and drained (see note 3))
• 2 cups shredded cheddar cheese (shredded )

Instruction:

1. Heat 1 tablespoon olive oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Remove to a cutting board and chop into small pieces. Season to taste with salt.
2. Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt.
3. Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.
4. In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.
5. In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in red onion, jalapeño, and cilantro. Season to taste with salt (I like 1/2 teaspoon).
6. Build each bowl with an equal amount of chicken, rice, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese.

Chipotle Burrito Bowls (Copycat Recipe)

Chipotle Burrito Bowls (Copycat Recipe) are a delicious combination of their famous grilled chicken, cilantro lime rice, corn salsa, black beans, fajita veggies, and all the classic toppings! If you love Chipotle as much as I do then you know their burrito bowls are simply the BEST! What more could you ask for them a heaping bowl filled with flavor packed chicken, rice and veggies.

Prep: 30min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 541 kcal, Carbohydrate 42 g, Protein 43 g, Fat 23 g, Saturated Fat 8 g, Trans Fat 0.03 g, Cholesterol 191 mg, Sodium 788 mg, Fiber 7 g, Sugar 7 g, unSaturated Fat 12 g, servingSize 1 serving

Ingredients:

• 3 pounds boneless skinless chicken thighs (or boneless skinless chicken breast)
• 1 can chipotle peppers in adobo sauce (7 oz)
• 4 tbsp fresh lime juice
• 4 tbsp fresh orange juice
• 1/2 cup fresh cilantro (optional)
• 6 garlic cloves
• 1 medium onion (quartered)
• 1 tsp cumin
• 1 tbsp dried Oregano
• 1 tsp ground Coriander (optional)
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 red bell pepper
• 1 large onion
• 1 tsp oil
• 1 tbsp taco or fajita seasoning (or 1/2 tsp each garlic powder, onion powder, chili powder, smoked paprika, cumin, salt)
• 1 Cilantro Lime Rice
• 1 Corn Salsa
• 1 Black Beans
• 1 cup Salsa
• 1 cup Guacamole
• 1 cup shredded lettuce (iceberg, romaine or green leaf)
• 1 cup shredded Monterey Jack cheese (or mozzarella, cheddar or marble)
• 1 cup sour cream
• Lime wedges
• Chopped cilantro (or parsley)
• Hot sauce of choice

Instruction:

1. Transfer the chicken to the fridge and leave to marinate for at least 15 – 30 minutes, or preferably overnight.
2. Cut the cooked chicken into bite sized pieces.
3. Sauté for 4-5 minutes or until the veggies are tender.
4. Add a layer of Cilantro Lime Rice to the bottom of a bowl. Top with your desired amount of each topping – cooked chicken, Corn Salsa, Black Beans, Salsa, Guacamole, fajita veggies, shredded lettuce, shredded cheese and sour cream. Serve and enjoy!

Chipotle Burrito Bowls

No need for takeout with this Copycat Chipotle Chicken Burrito Bowl! Made just like your favorite restaurant’s burrito bowl, this recipe is filling, healthy and can be made simple with pre-mixed ingredients or homemade options.

Prep: 10min

Total: 30min

Yield: 4

Ingredients:

• 2 heads romaine hearts, shredded
• 1 can black beans, rinsed and drained
• 1 cup of dry rice, cooked according to package instructions
• 1 recipe for guacamole (I use my traditional guacamole)
• 2 cups salsa (I like my homemade pico de gallo or pineapple salsa but feel free to use store-bought if short on time)
• 1 lime, cut into quarters
• 1.5 lbs organic chicken breasts (roughly two medium chicken breasts)
• 2 tbsp chipotle powder
• 1 tsp salt

Instruction:

1. Cook rice according to package instructions
2. When finished mix with black beans.
3. Pat dry chicken breasts and then coat with chipotle powder and salt covering all sides.
4. Grill on stove-top using a grill skillet (see these instructions) or on your outdoor grill.
5. Once chicken has cooled slightly cut into strips
6. If making from scratch, whip up guacamole and salsa/pico de gallo
7. Assemble all bowls with a layer of shredded romaine.
8. Top with rice/beans mix followed by salsa, guacamole and sliced chicken.
9. Squeeze lime over top.
10. Serve immediately or store in individual containers for each ingredient for up to 3 days.

Chipotle Bowl Recipe

This homemade Chipotle bowl recipe with chicken tastes like a Chipotle burrito bowl but is better tasting! An easy, healthy meal.

Prep: 5min

Total: 35min

Yield: 6

Serving Size: 1 (of 6), without toppings

Nutrition Facts: servingSize 1 (of 6), without toppings, calories 385 kcal, Carbohydrate 47 g, Protein 19 g, Fat 15 g, Saturated Fat 2 g, Cholesterol 24 mg, Fiber 8 g, Sugar 4 g

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lime (zest and juice)
• 1 small red onion (diced)
• 1 cup quinoa
• 1/2 cup chopped fresh cilantro (plus additional for serving)
• 1 (14-ounce) can black beans (rinsed and drained)
• 1 (14-ounce) can corn (drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen))
• 2 cups halved cherry tomatoes (about 1 pint)
• 1 jalapeño (seeded and diced)
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice (plus additional for serving)
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (use less or omit if sensitive to spice)
• 1/4 teaspoon black pepper
• Diced avocado (or Best Guacamole Recipe)
• Shredded cheese
• Non-fat plain Greek yogurt (or sour cream)
• Salsa

Instruction:

1. Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
2. Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
3. Place the red onion in a small bowl and cover with water (this takes off some of the red onion’s bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
4. Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
5. To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
6. Drizzle over the warm quinoa, then add cilantro, and toss to combine.
7. Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165 degrees, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
8. Cut into bite-sized pieces and add to the bowl with the quinoa.
9. Drain the red onion, then add to the bowl with the quinoa.
10. Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.

Making The Chipotle Burrito Bowl At Home | But Better

FAQ

What is in a Chipotle bowl?

Are Chipotle bowls actually healthy?

How to make a healthy bowl at Chipotle?

1. Fajita Vegetables: Double up on the fajita vegetables, sautéed peppers and onions. …
2. Guacamole: …
3. Tomatillo Green Chili Salsa: …
4. Pinto or Black Beans: …
5. Sour Cream, Queso, Cheese. …
6. Cilantro-Lime Brown Rice: …
7. Salad Dressing: …
8. Chips:

What is the perfect Chipotle bowl?