Chipotle Chicken Burrito Bowls {Oven + BBQ}

Name: Chipotle Chicken Burrito Bowls {Oven + BBQ}
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 cups cooked rice; 3 bell peppers (sliced, any colour); 1 medium-sized red onion (sliced); 2 jalapeño peppers (sliced); 1 lb chicken breasts; 2 tbsp adobo sauce; 1 tbsp finely diced chipotle peppers; 2 tsp paprika; 2 cloves garlic (minced); 2 tsp lime juice; 1 tsp salt; 1/2 tsp pepper; 2 plum tomatoes (diced); 1/3 cup chopped fresh cilantro; 1 tbsp lime juice; 1 small yellow onion (diced); 1/2 tsp salt; 1 cup corn kernels; 1 tbsp lime juice; 1/4 cup chopped fresh cilantro; 1 tsp salt; 2 avocados; 2 tsp lime juice (more if you want); 3/4 tsp herbamare (or salt); 1 small red onion (diced); 1/4 tsp black pepper

These Chipotle Chicken Burrito Bowls are filled with corn salsa, pico de gallo, marinated chicken and sautéed veggies – extra guac included!

Ingredients and substitutions

Cooked rice – use any variety of white or brown rice that you like.
Bell peppers – choose any or all bell pepper colours of your choice.
Red onion – white onion or yellow onion can be used instead of red onion.
Jalapeño peppers – try using serrano peppers or leave these out if you don’t like spice.
Chicken breasts – use chicken thighs in place of chicken breast. It may even be a juicier cut of meat.
Adobo sauce – you can usually find this in the grocery store with canned chipotle peppers. You can also try using minced pickled jalapeno with smoky BBQ sauce but the flavours will be different.
Chipotle peppers – use fresh or canned chipotle peppers.
Paprika – cayenne pepper or chili powder can be used instead of paprika.
Garlic – use fresh or jarred minced garlic. Garlic powder or garlic salt will work in a pinch.
Lime juice – use fresh or bottled lime juice. Lemon juice will also work if you don’t have lime juice on hand.
Salt & pepper – to taste.
Plum tomatoes – any other tomato can be used here.
Cilantro – if you’re not a fan of cilantro, use parsley or basil instead.
Lime juice – use fresh or bottled lime juice. In a pinch, lemon juice will also work.
Yellow onion – red onion, white onion or sweet onions can be used if you don’t have yellow onions.
Corn kernels – use fresh or canned corn kernels.

How to make Chipotle chicken burrito bowls

Marinate the chicken.
Cook the rice.
Make the salsa, pico de gallo and guacamole.
BBQ or cook the chicken.
Stir fry the veggies.
Assemble your bowls and dig in!

Making it in the oven or on the BBQ

The chicken for this recipe is super versatile and can be made either on the BBQ or in the oven. I highly recommend the BBQ, because you’ll get that nice crispy finish.

Whether you’re making it on the BBQ or in the oven, the chicken will need to cook for about 20-25 minutes until the chicken reaches an internal temperature of 165° Fahrenheit. Make sure to flip halfway through.

Frequently Asked Questions

What's in a burrito bowl at Chipotle?

You get to choose your own toppings at Chipotle, but toppings typically include white or brown rice, black or pinto beans, fajita veggies, shredded cheese, salsa, lettuce, sour cream and guacamole. The best part of this recipe is you don’t have to pay extra for the guac! 😉

How many calories are in this recipe?

This recipe has 527 calories per serving. The Chipotle chicken burrito bowl with white rice, guacamole, roasted chili-corn salsa, fajita veggies and lettuce has 725 calories, so you’re saving about 200 calories by making your own version at home.

Are burrito bowls healthier than burritos?

Depending on the toppings, yes! Burrito bowls generally have less carbs and more veggies. That being said, make sure you don’t go overboard on the unhealthy toppings, or your burrito bowl can easily become super fattening and high in calories.

Storing and reheating

These burrito bowls will last in the fridge for up to 4 days, making them a great meal prep idea for lunch and dinner!

They taste great eaten cold, but if you want a hot meal, make sure you store the salsa, pico de gallo and guacamole separately from the chicken and rice. To reheat, sprinkle some water over top of the chicken and rice so they don’t dry out and microwave for 1-2 minutes. Add on your fresh toppings and dig in!

I recommend making your guacamole fresh, but you can put a thin layer of lemon or lime juice over top to prevent any air from getting in and turning the guac brown.

Freezing the chicken

If you have leftover chicken, freeze it! You can either freeze any extra chicken raw and marinated or cooked.

For cooked chicken: Keep frozen for up to 4 months. Thaw overnight and then microwave it or bake it in the oven until warmed.

For raw chicken: Freeze the marinated chicken in a freezer bag or an airtight container for up 4 months. When ready to enjoy, move from the freezer to the fridge overnight and then follow cooking instructions in the recipe card.

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I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.