Description

Copycat Chipotle Mexican Grill Chicken Burrito Bowls

Easy High-Protein Meal Prep That’s Bold, Fresh & Better Than Takeout

Hey friend! If you’ve ever stood in line at Chipotle dreaming about the perfectly layered burrito bowl — only to be hungry again a few hours later — this recipe is your upgrade.

These homemade chicken burrito bowls are smoky, zesty, protein-packed, and completely customizable. You control the spice, the portions, and the toppings. They’re perfect for meal prep, weeknight dinners, or setting up a DIY bowl bar for friends and family.

Ingredients

Scale

For the Chipotle Chicken Marinade

1½ lbs boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
2 chipotle peppers in adobo, minced
1 tbsp adobo sauce
2 cloves garlic, minced
Juice of 1 lime
1 tsp cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp salt
½ tsp black pepper

For the Cilantro-Lime Rice

2 cups jasmine rice (uncooked)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt to taste

For Building the Bowls

1 cup black beans, drained & rinsed
1 cup corn (fresh, frozen, or lightly charred)
1 cup cherry tomatoes, halved
1 avocado, sliced
½ cup shredded lettuce

Optional toppings:

Greek yogurt or sour cream
Shredded cheese
Salsa
Pickled red onions
Extra lime wedges

Instructions

1️⃣ Marinate the Chicken

In a bowl, whisk together olive oil, chipotle peppers, adobo sauce, garlic, lime juice, and spices.

Coat chicken thoroughly and refrigerate at least 30 minutes (overnight is even better).

2️⃣ Cook the Rice

Rinse rice until water runs clear.

Cook according to package instructions. Once done, fluff with a fork, then stir in lime juice, cilantro, and salt.

3️⃣ Cook the Chicken

Heat a skillet or grill pan over medium-high heat.

Cook chicken 6–8 minutes per side until internal temperature reaches 165°F (74°C).

Rest 5–10 minutes, then slice against the grain.

4️⃣ Assemble the Bowls

Layer bowls with:

Cilantro-lime rice
Sliced chicken
Beans and corn
Tomatoes
Lettuce and avocado

Add optional toppings just before serving.

Notes

Store rice, chicken, and beans together.
Keep lettuce, avocado, and sauces separate until ready to eat.
Bowls stay fresh 3–4 days in airtight containers.
Double the chicken and freeze half for future meals.