Chicken Burrito Bowls (Chipotle Chicken Copycat)

My whole family loves eating these flavor-packed burrito bowls filled with seasoned chicken breast, rice, and tons of other tasty ingredients. Inspired by the ever-popular Chipotle bowls, I found that making this copycat chicken burrito bowl recipe at home is just as easy, and even more delicious! It takes less than 30 minutes to throw them together, it’s totally customizable, and it’s great for meal prep or easy lunches.

I’m often tempted to run to Chipotle when I need a quick and healthy lunch, because there’s just something about that chicken that tastes so good! But then I started making my Mexican burrito bowls at home, with the most deliciously seasoned chicken breast, and now there’s no reason to go back. I love how versatile this recipe is, and I’m so happy that it’s actually a fresh and healthy dish.

What’s in this Chicken Burrito Bowl Recipe?

• Chicken: Boneless, skinless chicken breasts work best (and they’re the healthiest option). You can swap in thighs, shredded chicken, or a pre-made rotisserie chicken for convenience.
• Spices: A mix of paprika, cumin, chili pepper, salt and pepper makes the chicken taste just like it came from Chipotle!
• Rice: Use white rice, brown rice, cilantro lime rice, or any grain you prefer as the base of your chicken bowls. Use instant rice or microwave rice packets to speed up the cooking time.
• Bowl Ingredients: I use black beans, sweet corn, romaine lettuce, shredded cheddar cheese, and sour cream to fill out my burrito bowls. You can swap in your preferred ingredients to customize them to your liking.
• Salsa: I use fresh tomatoes, white onions, white vinegar, cilantro, and lime juice to make a homemade salsa. But you can grab a pre-made salsa you love to save time!

Customize Your Homemade Burrito Bowls

One of my favorite things about Chipotle is being able to completely customize my bowl, and it’s even easier to do that at home! Here are some ideas for your chicken rice bowls:

• White or brown rice is a solid dose of healthy carbs and fiber. You can also use quinoa, amaranth, or couscous as an alternative grain.
• Make low-carb chicken burrito bowls by replacing the rice with cauliflower rice.
• You can make these vegetarian by swapping the chicken for roasted veggies or tofu.
• You can also swap out the chicken for your favorite protein, such as beef or pork.
• Turn these copycat burrito bowls into Chipotle chicken burritos by wrapping the chicken, rice, and other ingredients in tortillas.
• Swap the rice for bowls of lettuce to make Chipotle-inspired salads instead.

How to Store and Reheat

These chicken burrito bowls are best assembled and served fresh, but the different ingredients can be made ahead and stored for easy chicken meal prep.

Store the copycat chipotle chicken in an airtight container, and keep it in the refrigerator for 3 days, or freeze for 3 months.

The cooked/warm components–chicken, rice, black beans, corn–can be stored together in the fridge for 3 days. This will make it quick and easy to reheat all at once.

The fresh/cold components–lettuce, tomatoes, salsa, avocado, etc.–are best stored separately from everything else so they don’t get soggy.

Notes and Tips

In the recipe card, I included my preferred ingredients and measurements for these copycat Chiptole chicken burrito bowls. But it’s really easy to swap things around and make your bowls exactly how you like them. Once you have the seasoned chicken cooked up, just add all of your favorite Mexican rice bowl ingredients.

How to Make Chicken Burrito Bowls Step by Step

Season the Chicken: Cut 2 boneless, skinless chicken breasts into bite-sized pieces, then add them to a medium-sized bowl. Next, add 2 tablespoons of extra virgin olive oil, 1 teaspoon of ground paprika, 1 teaspoon of ground cumin, ½ teaspoon of ground chili pepper, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Mix well until the chicken is well-coated with the spices and oil.

Cook the Chicken: Heat a pan over medium heat on the stovetop, and add the seasoned chicken. Cook for about 7-8 minutes per side until cooked all the way through, then set it aside.

Cook the Rice: Cook dry white rice according to package instructions.

Make the Salsa: Add 1 tablespoon of chopped fresh cilantro, ½ of a tomato (chopped), ½ onion (chopped), 2 tablespoons of white vinegar, 4 tablespoons of lime juice, and ⅛ teaspoon of kosher salt to a bowl. Toss well to combine all ingredients.

Assemble the Chicken Burrito Bowls: Evenly divide 2 cups of chopped romaine lettuce, 1 cup of corn, 1 cup of black beans, the cooked rice, and the cooked Chipotle chicken pieces into serving bowls. Then add the salsa, sliced avocado, sour cream, and shredded cheddar cheese on top of the burrito bowls. You can use your favorite ingredients and divide them as you like to create your preferred serving sizes.

More Mexican Chicken Recipes We Love

• Crockpot Salsa Chicken
• Chicken Tinga
• Chicken Mole
• Chicken Taquitos
• Sour Cream Chicken Enchiladas
• Chicken Tamale Pie