This Chicken Burrito Bowl is a nutritious, delicious, and filling meal. It’s a healthier (and less expensive) Chipotle copycat. Plus, it’s just as tasty (if not more so!). Great for meal prep and easy lunches.
What’s in this Chicken Burrito Bowl Recipe?
This burrito bowl has it all! Wonderfully flavored chili chicken, a tangy salsa, creamy avocados, sweet corn, and much much more! Easy to whip up ahead of time, it’s hearty, and delicious while still feeling lovely and fresh.
- Chicken Breasts: Boneless, skinless chicken breasts are lean and healthy!
- Olive Oil: Helps the spices stick to the chicken, and helps the chicken cook without burning.
- Spices: Paprika, cumin, chili pepper, salt, and black pepper give this chicken a classic Mexican flavor.
- White Rice: The perfect base for our burrito bowls.
- Romaine Lettuce: Crisp, crunchy, and fresh!
- Corn: Adds a pop of sweetness.
- Black Beans: Adds extra protein and a slightly earthy flavor.
- Salsa: Cilantro, tomato, onion, white vinegar, lime juice, and salt combine to make the perfect fresh and zesty salsa!
- Avocado: Adds creaminess.
- Sour Cream: Adds creaminess and tanginess.
- Cheese: Cheddar cheese is the perfect topping for a burrito bowl.
Pro Tip: Save time by using rice packets which take 90 seconds to cook.
Variations on a Chipotle Chicken Burrito Bowl
- You can make the burrito bowls vegetarian by swapping the chicken for roasted veggies.
- You can also swap out the chicken for your favorite protein, such as beef, pork, or tofu.
- Make low-carb burrito bowls by replacing the rice with cauliflower rice.
- Turn these burrito bowls into a burrito by wrapping them in tortillas, or turn the filling into a wrap by wrapping it in spinach wraps (or your fav), or turn it into a salad by swapping the rice for lettuce.
A burrito bowl is all of your favorite burrito fillings minus the tortilla. Burrito bowls are typically served over rice, or if you’re looking to cut down on your carbs, you can serve your toppings on a bed of shredded romaine lettuce.
Yes, burrito bowls are naturally gluten-free!
Indeed! Brown rice gives you a solid dose of healthy carbs and fiber. You can also use quinoa, white rice, amaranth or couscous as an alternative grain.
Yes! Burrito bowls are a great source of healthy protein, carbs, and fats.
How to Store and Reheat
Burrito Bowls will last for 3 days in the refrigerator.
The cooked/warm components– chicken, rice, black beans– can be stored together and will allow you to heat them in the microwave without heating the fresh components.
I would suggest storing the fresh/cold components in separate containers: lettuce, tomatoes, salsa, etc. so they don’t make each other soggy and stay as fresh as possible.
Serving Suggestions
These burrito bowls are a complete meal all by themselves. But they do pair well with a side of chips and salsa or guacamole! I also wouldn’t say no to some nachos!
Chicken Burrito Bowl (Copycat Chipotle Chicken)
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground chili pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup dry white rice
- 2 cups chopped romaine lettuce
- 1 cup canned corn drained and rinsed
- 1 cup canned black beans drained and rinsed
- 1 avocado sliced
- ¼ cup sour cream
- ¼ cup freshly shredded cheddar cheese
For the Salsa
- 1 tablespoon chopped fresh cilantro
- ½ tomato chopped
- ½ onion chopped
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
For the Burrito Bowl
- Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.2 boneless, skinless chicken breasts
- Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.2 tablespoons extra virgin olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, ½ teaspoon ground chili pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Heat a nonstick pan over medium, add the chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.
- Cook the rice according to the box instructions.1 cup dry white rice
- In a large bowl, add the chopped lettuce, corn, beans, rice, and cooked chicken.2 cups chopped romaine lettuce, 1 cup canned corn, 1 cup canned black beans
- Make the salsa: Add all salsa ingredients to a bowl and mix well until combined.1 tablespoon chopped fresh cilantro, ½ tomato, ½ onion, 2 tablespoons white vinegar, 4 tablespoons lime juice, ⅛ teaspoon kosher salt
- Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the burrito bowls. Enjoy!1 avocado, ¼ cup sour cream, ¼ cup freshly shredded cheddar cheese
Notes
- If you like your salsa to be extra smooth you can pulse all the ingredients in a blender for 10-15 seconds
- Save time by using rice packets which take 90 seconds to cook.
- Make low-carb burrito bowls by replacing the rice with cauliflower rice.
- The ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favs.
Jill Gagner says
Made it tonight! Easy and delish
Becky Hardin says
So happy to hear you loved it, Jill!
Winston l says
Love this recipe simple and easy to make. Used it for meal prep for work
Becky Hardin says
I’m so glad to hear you love it, Winston!
Kaegin says
I only used the recipe for the chicken, but it was identical to chipotle chicken burrito bowls I’ve had before!
Becky Hardin says
So happy to hear you loved it, Kaegin!
jackie conafay says
Hi Becky, I would love to make this recipe but I’m diabetic, can you break down the 60 mg of carbs so that I an try to get it under 40? I do enjoy your recipes, thank you. jackie conafay
Becky Hardin says
Hi Jackie, the main sources of carbs per serving are rice (37g), corn (5g), beans (7g), and avocado (4g). The remaining 7g of carbs is spread out as less than 1g among the remaining ingredients. Hope this helps!