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!
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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.
5 Star Reviews
- “This is so delicious! Fast and easy to make. My whole family loved creating their own according to their likes! Very fresh and delicious ingredients that keep it healthy!!” – Michaelle T.
- “I made this last night and it was a BIG hit. I will definitely be making this again in the near future.” – La Grice
- “We are obsessed with this recipe and make it often!! Figured it was time to leave a review!” – Mia
Chicken Burrito Bowls Recipe
Ingredients
For the Chicken:
- 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
For the Burrito Bowls:
- 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 or Mexican crema
- 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 Chicken:
- 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 heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.
For the Burrito Bowls:
- Cook the rice according to package instructions.1 cup dry white rice
- To 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
- Evenly divide the chopped lettuce, corn, beans, rice, and cooked chicken into serving bowls.2 cups chopped romaine lettuce, 1 cup canned corn, 1 cup canned black beans
- Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the chicken burrito bowls. Enjoy!1 avocado, ¼ cup sour cream, ¼ cup freshly shredded cheddar cheese
Notes
- If you like your salsa extra smooth, you can pulse all the ingredients in a blender for 10-15 seconds.
- Save time by using rice packets, which only 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 add/swap any ingredients to customize these burrito bowls.
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.
Made it tonight! Easy and delish
So happy to hear you loved it, Jill!
This was great! So easy, filling, and fresh. Thanks!
Love this recipe simple and easy to make. Used it for meal prep for work
I’m so glad to hear you love it, Winston!
I only used the recipe for the chicken, but it was identical to chipotle chicken burrito bowls I’ve had before!
So happy to hear you loved it, Kaegin!
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
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!
You can also substitute black soy beans. They are 8 carbs per cup, 7g fibre for a net carb 1. They taste just as good.
I made this tonight and me and my two girls loved! Wish I would’ve made more. Next time I’ll try it with cauliflower rice.
We’re so happy to hear you loved this recipe, Niya!
Great recipe. Quick and easy!
Great recipe! I planned to make the chicken myself but we needed to eat quickly so I used a rotisserie chicken, which was super moist, and I was able to toss in the same spices listed in the recipe and cook for a couple of mins to burn off some of the moisture & infuse the flavor. The rest was prepared as listed and it was so good. We used the 90 second individual rice bowls (brown rice) take save time and it was so worth it. It came together in less than 10 minutes! This is now in rotation for dinner and I can’t wait to make it as suggested too.
What’s the white sauce in the picture of the completed meal? Looks tasty too. Thanks for a hit meal!
Hi Bri, the sauce is Mexican crema!
Just discovered this recipe and absolutely love it! Using fresh sweet corn and fresh homemade pico de gallo; added a little garlic powder and Lawry’seasoned salt to the rice. Family loves it and I love having them put it together the way they like it
Question what is the white sauce shown at the end
Hi Lisa, that is just sour cream!
Tried this for Sunday lunch for the family and it was a big hit! Everyone loved it and I’ll definitely make it again. So easy and delicious!