This Chipotle burrito bowl copycat is an exact replica with cilantro-lime rice, chicken, beans, fajita veggies, guac, corn and tomato salsa!
Chipotle is usually my takeout of choice, but I also know I can make it even better at home. Half the fun is loading it up exactly how I like it… and yes, I always add extra guac.
Why you’ll love this recipe
- Just like Chipotle: The same delicious flavours you love, made even better with fresh, homemade ingredients.
- High-protein meal: Chicken, black beans, and fresh ingredients make this a satisfying, balanced dinner.
- Perfect for meal prep: Prep the components ahead of time and build fresh burrito bowls all week.
Ingredients and substitutions
Chicken marinade
- Chicken cutlets – Boneless, skinless chicken thighs work or try with steak or shrimp.
- Olive oil – Swap for avocado oil or another neutral cooking oil.
- Chipotles in adobo sauce – Use chipotle powder for a milder flavour, or add a pinch of cayenne if needed.
- Garlic – Fresh is best, but garlic powder works in a pinch.
- Soy sauce – Tamari or coconut aminos are great substitutes.
- Chili powder – Use taco seasoning or Mexican seasoning instead.
- Cumin – Ground coriander can be used, but cumin adds the classic Chipotle flavour.
Cilantro lime rice
- White rice – Brown rice, jasmine rice or long-grain rice all work well.
- Water – Use chicken broth for extra flavour.
- Butter – Swap for olive oil if preferred.
- Cilantro – Leave it out if you’re not a fan.
- Lime juice – Fresh lemon juice works in a pinch.
Fajita veggies
- Olive oil – Swap for avocado oil or another neutral cooking oil.
- Green pepper – Any colour bell pepper will work.
- Red onion – Yellow or white onion can be substituted.
Corn salsa
- Corn – Fresh, frozen or canned corn all work. (Use store-bought salsa to save time)
- Red onion – White onion or shallot can be used instead.
- Cilantro – Leave it out if preferred.
- Lime juice – Fresh lemon juice works too.
Tomato salsa
- Tomato – Roma or vine-ripened tomatoes work best. (Use store-bought salsa to save time)
- Red onion – White onion or shallot can be substituted.
- Cilantro – Leave it out if preferred.
- Lime juice – Fresh lemon juice can be used instead.
Guacamole
- Avocado – Use ripe avocados for the creamiest texture. (Use store-bought guac to save time)
- Lime juice – Lemon juice works in a pinch.
- Cilantro – Leave it out if preferred.
- Red onion – Shallot or white onion work too.
Toppings
- Black beans – Pinto beans are the closest substitute.
- Shredded cheddar cheese – Monterey Jack, Tex Mex blend or queso fresco all work well.
- Romaine lettuce – Iceberg or shredded cabbage are great alternatives.
How to make copycat chipotle burrito bowls
Step 1: Marinate
Mix the marinade ingredients together and marinate the chicken.
Step 2: Make the rice
Cook the rice in a rice cooker then finish with cilantro and lime.
Step 3: Prep toppings
Prep the salsas and guac and fajita toppings if using and set aside.
Step 4: Cook the chicken
Cook the chicken in a skillet until fully cooked through, then let rest and sauté the fajita toppings.
Step 5: Dice the chicken
Dice the chicken into bite sized pieces and gather all the toppings.
Step 6: Finish and serve
Build your burrito bowl with rice, chicken and toppings then enjoy!
Tips & Variations
These simple tips will help you build the ultimate homemade Chipotle burrito bowl:
- Prep ahead: Make the chicken, rice, veggies, salsas, and guacamole ahead of time, then store everything in airtight containers so it’s all ready to go for easy meals.
- Don’t overcook: Cook the chicken to an internal temperature of 165°F using a meat thermometer, then let it rest before slicing to keep it juicy.
- Homemade or store-bought: Homemade tomato salsa, corn salsa and guacamole add incredible fresh flavour, but store-bought versions are a great shortcut when you’re short on time.
- Switch up the protein: Try steak, shrimp, tofu, or pinto beans instead of chicken.
- Customize your bowl: Add your favourite toppings like sour cream, pickled red onions, jalapeños, hot sauce, or tortilla strips.
Frequently asked questions
What comes in a Chipotle burrito bowl?
A classic Chipotle burrito bowl is made with cilantro-lime rice, chipotle chicken, black beans, fajita veggies, corn salsa, tomato salsa, guacamole, cheese, and lettuce. This homemade version has all the same flavours, and you can easily customize it with your favourite toppings.
Are Chipotle burrito bowls healthy?
Chipotle burrito bowls are generally one of the healthier takeout options, especially when they’re loaded with lean protein and veggies. This homemade version is even better because you know exactly what’s going into it, and it’s packed with protein, fibre, and fresh ingredients for a balanced meal.
Can I make this burrito bowl vegetarian?
Absolutely! This burrito bowl is still hearty and filling without the chicken. Simply leave it out, add extra black or pinto beans, pile on more of your favourite toppings, or swap in a plant-based protein like tofu.
Storing and reheating
Meal prep: For easy meal prep, divide the rice, chicken, and fajita veggies into meal prep containers (especially if you want to reheat). Then when you’re ready to eat, top with the other toppings for a fresh burrito bowl.
Storing: Store each component separately in ingredient prep containers in the fridge for up to 4 days for best results. Then assemble your burrito bowl just before serving.
Reheating: Reheat the chicken, rice, and fajita veggies in the microwave or a skillet until warmed through if you’d like. Top with the fresh ingredients just before serving.
Freezing: Freeze the cooked chicken and rice in freezer-safe containers or silicone bags for up to 3 months. I don’t recommend freezing the fresh toppings, salsas, or guacamole.
Defrosting and reheating: Defrost the chicken or rice overnight in the fridge and reheat in the microwave or skillet.
More healthier Chipotle copycats
Copycat Chipotle Burrito Bowl
Equipment
- Glass bowls with lids to store all the ingredients
Ingredients
Chicken
- 4 chicken cutlets
- 1 tbsp olive oil
- 1 tbsp chipotles in adobo sauce minced
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
Rice
- 1 cup white rice
- 1.5 cups water
- 1 tsp butter
- 1/2 tsp salt
- 2 tbsp cilantro finely chopped
- 1 tbsp lime juice
Fajita veggies
- 1 tbsp olive oil
- 1 green pepper sliced
- 1/2 red onion sliced
Corn salsa
- 1 cup corn
- 1/4 cup red onion finely diced
- 1 tbsp cilantro finely chopped
- 1 lime juiced
- 1/4 tsp salt
Tomato salsa
- 1 tomato diced
- 2 tbsp red onion finely diced
- 1 tbsp cilantro finely chopped
- 1 lime juiced
- 1/4 tsp salt
Guacamole
- 1 avocado mashed
- 2 tsp lime juice
- 1 tbsp cilantro finely chopped
- 2 tbsp red onion finely diced
- 1/4 tsp salt
Toppings
- 1 cup black beans rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1 cup romaine lettuce chopped
Instructions
- Add all ingredients under the chicken heading to a bowl and mix together well. Let chicken marinate at least 15 minutes.
- Meanwhile, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until all liquid has absorbed.
- Now make the salsas. Mix all ingredients under the corn salsa heading together in a bowl then set aside.
- Mix all ingredients under the tomato salsa heading together in a bowl then set aside.
- Mix all ingredients under the guacamole heading together in a bowl then set aside.
- Once the salsas are made, cook the chicken. Heat a medium-sized skillet over medium-high heat then add chicken and marinade, cooking for 5 minutes per side until cooked through. Let chicken rest for 5-10 minutes then chop into bite-sized pieces.
- While chicken is cooking, heat olive oil in a large skillet over medium-high heat then add green pepper and red onion. Cook for 5 minutes, then remove from heat.
- Now it's time to build your bowls! Divide rice, chicken, fajita veggies, black beans, cheese, romaine lettuce, salsas and guacamole among 4 bowls. Serve and enjoy!
Comments & Reviews
Taylor Stinson says
This is so much better than Chipotle! Great copycat recipe!