Copycat Chipotle Burrito Bowl

If one of your fav fast casual meals is a Chipotle Burrito Bowl, this recipe is for you! Freshly made rice, delish juicy chicken, homemade guacamole and more make this the perfect bowl dinner.

Recipe by Gaby Dalkin on May 3, 2023

Prep time: PT70M

Cook time: PT20M

Total time: PT90M

Rating

4.82 stars (55 reviews)

Keywords

burrito bowl, chipotle burrito bowl

Ingredients

1 tablespoon vegetable oil
2 chipotle peppers in adobo (finely chopped)
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)
1 teaspoon vegetable oil
1 cup white basmati rice
2 cups water
1 lime
2 tablespoons freshly chopped cilantro
kosher salt to taste
1 cup pinto beans (warmed)
1 cup frozen charred corn (warmed)
1 cup guacamole
1 cup pico de gallo
1/2 - 3/4 cup finely shredded monterey jack cheese

Cuisine

American
Mexican
Tex Mex
Southwestern

Steps

For the Chicken
- Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
- Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
- Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
- Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
- Add in the cilantro and fluff rice with a fork.
To assemble
- Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.

Nutitrion

Serving Size: 1 serving
Calories: 719 kcal
Carbohydrates: 76 g
Protein: 41 g
Fat: 30 g
Saturated Fat: 10 g
Trans Fat: 0.05 g
Cholesterol: 139 mg
Sodium: 1019 mg
Sugar: 7 g
Unsaturated Fat: 17 g

Reviews

Carolyn L Sterrett on 2025-06-17 (5 stars):
If I cook the chicken ahead of time, how would you recommend reheating it?
Mary on 2025-06-10 (5 stars):
This has become a staple in my house! We’ve eat it every 2-3 weeks and have plenty for leftovers. We started making it for friends and they love it just as much. Great and easy recipe! Thank you!
V on 2025-05-04 (5 stars):
I made this a couple of weeks ago with some minor modifications. 1. I was tired and didn’t want to fiddle with the grill, so I chopped up the chicken prior to marinating and cooked in a cast iron. 2. I used black beans instead of pintos. Just preference. 3. I live with one of those “cilantro tastes like soap” people, so I used fresh parsley, instead. 4. I used chicken broth instead of water for the rice. Just habit when cooking rice. 5. Went ahead and shredded my own jack. 6. Also offered sour cream with the toppings. Regardless, most of my changes were just personal preference things that probably didn’t change a whole lot about the finished product. It was VERY good. My mother requested this go into a regular meal rotation option.
Cuyler Shadow on 2025-04-02 (5 stars):
I loved it
Brooke on 2025-03-26 (5 stars):
Finally tried this recipe and kids said "if I close my eyes and take a bite, it's like I am eating at Chipotle". Thank you for a delicious homemade option!
Jordan on 2025-03-17 (5 stars):
I have tried numerous recipes, but this one stands out as the best chipotle bowl I have ever tasted. The chicken seasoning was remarkably delicious, and the fire-roasted corn added a depth of flavor that elevated the entire dish. This recipe brings back fond memories of my childhood, as my mother would often prepare it for us. I am delighted to now share it with my own family
Brittney on 2024-06-25 (5 stars):
I forgot to do the cilantro lime rice, and it was so yummy!
Christina Harmon on 2024-05-20 (5 stars):
delicious!
T1T2GRE on 2023-11-23 (5 stars):
For Thanksgiving, our family picks meal options that we are grateful for. The eldest child requested a Chipotle chicken dish. Happy to say that this delivered! I marinated the chicken overnight and didn’t bother with the outdoor grill, just using our middle griddle. The chicken was moist and flavourful. The rice was great (I overcooked slightly). Coupled with a fresh pico I made, it was great. Highly recommended!
Ashley on 2023-08-15 (5 stars):
Absolutely delicious! I substituted the chicken for steak and was not disappointed. The chipotles in the sauce give the meat so much amazing flavor and spice. I made my own spicy pico de gallo as well. This was the most satisfying meal I've had in a long time, and all whole foods- Win! Granted I was in the kitchen for awhile it was absolutely worth it! I will save this recipe for the future.
Notgoingbacktochipotle on 2023-07-08 (5 stars):
I don’t ever leave comments on recipes but when I say RUN to make this…. You won’t regret it. The only suggestion I have is to double it for leftovers, otherwise there won’t be any left and you’ll be disappointed when you want a second helping!