If you’ve ever craved the vibrant, smoky flavors of your favorite Chipotle takeout but wanted to enjoy it right at home any day of the week, this Copycat Chipotle Burrito Bowl Recipe is about to become your new obsession. Bursting with tender chipotle-marinated chicken, zesty cilantro lime rice, fresh corn salsa, and creamy guacamole, this bowl captures every delicious layer of flavor in a way that’s both satisfying and super comforting. It’s the perfect meal to share with friends or whip up for a weeknight dinner that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients, each playing a crucial role in building that signature Chipotle flavor you love. From the smoky chipotle peppers and fresh lime juice to the bright cilantro and creamy avocado, every component brings color, taste, and texture to this copycat sensation.
- Boneless, skinless chicken breasts: The hearty, lean protein base that soaks up the marinade beautifully.
- Chipotle peppers in adobo sauce: Adds that distinctive smoky heat and deep flavor.
- Red onion: Finely diced for a touch of sharpness and sweetness in both chicken marinade and salsa.
- Garlic cloves: Minced for aromatic depth and warmth.
- Lime juice: Freshly squeezed to brighten flavors and tenderize the chicken and rice.
- Chili powder, cumin, and oregano: Classic southwestern spices that build a complex, savory profile.
- Brown sugar: Balances the smoky and spicy notes with a hint of sweetness.
- Salt and black pepper: Essential for seasoning throughout the dish.
- Avocado oil: Used for cooking and added richness without overpowering flavors.
- Long-grain white rice: Creates the perfect fluffy base for the cilantro lime rice.
- Cilantro: Freshly chopped to add that unmistakable herbaceous kick.
- Can of corn: Adds natural sweetness and texture to the corn salsa.
- Jalapeño: Provides just the right amount of heat in the salsa.
- Lemon juice: Enhances the corn salsa with a bright, citrusy zing.
- Paprika: Adds subtle smokiness and vibrant color to the salsa.
- Avocados: For creamy, luscious guacamole that perfectly balances the bowl.
- Diced tomatoes or pico de gallo: Brings fresh acidity and juiciness.
- Black beans: Adds protein and hearty texture, warmed and ready to go.
- Sour cream and shredded Monterey Jack cheese: Optional, but perfect for those creamy, cheesy indulgent bites.
- Romaine lettuce: Provides a crisp, refreshing contrast to the warm, savory components.
How to Make Copycat Chipotle Burrito Bowl Recipe
Step 1: Prepare and Marinate the Chicken
Begin by pounding your chicken breasts to an even thickness so they cook uniformly—this keeps the meat juicy and tender. Then, slice the chicken into manageable pieces. The marinade is where the magic starts: blending chipotle peppers in adobo sauce with red onion, garlic, lime juice, spices, and avocado oil creates an irresistibly smoky and flavorful coating. Massaging this marinade into the chicken ensures every bite is infused with bold, smoky depth. Letting it marinate for at least 30 minutes (or overnight if you have time) intensifies those flavors beautifully.
Step 2: Cook the Chicken to Perfection
Allow the marinated chicken to come to room temperature before searing for even cooking. Heat a cast-iron skillet with avocado oil and cook the chicken pieces until they’re beautifully charred on the outside and juicy inside, brushing with reserved marinade as you go. Using a meat thermometer ensures safety and optimal doneness, with the internal temperature reaching 165°F. Once cooked, rest the chicken briefly before cutting into bite-sized cubes for the perfect bowl-ready texture.
Step 3: Make the Cilantro Lime Rice
Nothing complements the smoky chicken like fluffy cilantro lime rice. Start by boiling water with rice, avocado oil, and salt, then simmering gently until tender and fluffy. Stir in fresh lime juice and chopped cilantro immediately after cooking to keep those bright, fresh notes intact. This rice is light yet packed with flavor, providing a soothing base for the spicier elements in the bowl.
Step 4: Prepare the Corn Salsa
The corn salsa offers a sweet, tangy, and slightly spicy counterpoint to the hearty chicken and rice. Combining drained corn with cilantro, red onion, jalapeño, lime and lemon juices, cumin, paprika, and seasoning creates a vibrant medley bursting with color and flavor. Toss it just until combined, and let it sit to allow the flavors to marry beautifully.
Step 5: Whip Up Fresh Guacamole
A creamy guacamole is non-negotiable in the perfect Copycat Chipotle Burrito Bowl Recipe. Mash ripe avocados with lime juice and cilantro, seasoning just right with salt and pepper. Keeping a few lumps gives your guac a delightfully rustic texture rather than a completely smooth spread. Cover and refrigerate so it’s fresh and ready to complement the other components at serving time.
Step 6: Assemble Your Burrito Bowls
Now for the fun part—layer your cilantro lime rice, chunky chipotle chicken, corn salsa, guacamole, black beans, and diced tomatoes or pico de gallo into bowls. Add shredded Monterey Jack cheese, a dollop of sour cream, and chopped romaine lettuce to elevate the dish with creamy, melty, and crunchy textures. The beauty of this Copycat Chipotle Burrito Bowl Recipe is how every element shines while harmonizing perfectly.
How to Serve Copycat Chipotle Burrito Bowl Recipe
Garnishes
Fresh garnishes like chopped cilantro, extra lime wedges, or even sliced jalapeños bring brightness and a little kick right at the end. A sprinkle of shredded cheese and a swirl of sour cream add richness that balances the smoky and spicy notes. These finishing touches turn a great bowl into an unforgettable meal.
Side Dishes
Serve this bowl alongside crunchy tortilla chips for scooping, a fresh green salad for contrast, or even a simple Mexican street corn (elote) if you’re feeling extra festive. These sides complement the Copycat Chipotle Burrito Bowl Recipe’s bold flavors without overpowering them.
Creative Ways to Present
For entertaining, assemble the burrito bowls buffet-style so everyone can customize with their preferred toppings and garnishes. Alternatively, layer ingredients in clear mason jars for a stunning visual that reveals all the vibrant colors and textures, perfect for meal prep or picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftover ingredients in separate airtight containers to maintain freshness and texture. Chicken, rice, beans, and salsas will keep well refrigerated for 3 to 4 days. Keeping components separate also lets you mix and match during reheating so nothing gets soggy.
Freezing
You can freeze cooked chicken and rice individually in freezer-safe containers or bags for up to 3 months. Avoid freezing guacamole and fresh salsas, as they tend to lose their texture when thawed. Defrost overnight in the fridge for best results before reheating.
Reheating
Warm chicken and rice gently in a skillet or microwave, adding a splash of water or broth to keep them moist. Beans can be heated similarly. Add fresh toppings like guacamole, lettuce, and cheese after reheating to preserve their vibrant textures and flavors. This way, every bowl tastes just as good as when freshly made.
FAQs
Can I use a different protein instead of chicken?
Absolutely! This Copycat Chipotle Burrito Bowl Recipe is incredibly versatile. You can swap chicken for steak, shrimp, or even tofu for a vegetarian twist. Just marinate and cook your protein accordingly to keep those bold, smoky flavors.
How spicy is this recipe?
This bowl carries a moderate level of heat thanks to the chipotle peppers and jalapeño, but it’s easy to adjust. Omit seeds from the jalapeño or reduce the amount of chipotle for a milder version, or add extra peppers if you like things fiery.
Can I make the rice ahead of time?
Yes, you can make the cilantro lime rice up to a day ahead. Just store it in an airtight container in the fridge. Reheat gently to keep it fluffy, and stir in any fresh lime juice and cilantro again before serving to revive the bright flavors.
Is there a gluten-free option?
This recipe is naturally gluten-free as long as you use gluten-free beans and verify the spices and canned ingredients are uncontaminated. Always double-check labels if you’re cooking for someone with sensitivities.
What’s the best way to get that smoky flavor?
The chipotle peppers in adobo are key to replicating that smoky depth classic to Chipotle’s dishes. Make sure to use both the peppers and some of the adobo sauce in your marinade. Searing the chicken to get a nice char also helps deepen the flavor.
Final Thoughts
This Copycat Chipotle Burrito Bowl Recipe has quickly become a go-to for anyone wanting to relive that iconic Chipotle taste at home without the hassle of dining out. It’s vibrant, flavorful, and highly customizable, making it perfect for family dinners, casual gatherings, or meal prep. Once you try this recipe, I’m confident it will become a beloved staple in your kitchen just like it has in mine. Grab your ingredients and get cooking—you won’t regret it!
Print
Copycat Chipotle Burrito Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
This Copycat Chipotle Burrito Bowl recipe recreates the beloved restaurant favorite at home with marinated chipotle chicken, flavorful cilantro lime rice, fresh corn salsa, and creamy guacamole. Packed with vibrant flavors and textures, it makes for a satisfying and customizable meal perfect for lunch or dinner.
Ingredients
Chipotle Chicken Marinade
- 1 ½ pounds boneless, skinless chicken breasts
- ¼ cup chipotle peppers in adobo sauce (about 2 peppers)
- ½ cup red onion (finely diced, divided)
- 2 garlic cloves (finely minced)
- 6 tablespoons + 2 teaspoons lime juice (from 4 large limes, divided)
- 1 teaspoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon packed brown sugar
- 3 ¼ teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- 5 tablespoons avocado oil (divided)
Cilantro Lime Rice
- 1 ¾ cup water
- 1 cup long-grain white rice (rinsed)
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 2 tablespoons lime juice
- ½ cup chopped cilantro
Corn Salsa
- 1 (15.25-ounce) can corn (drained)
- ¼ cup chopped cilantro
- ¼ cup red onion (finely diced)
- 1 jalapeño (seeded and finely diced)
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Guacamole
- 2 large avocados (peeled, pitted, quartered)
- 2 teaspoons lime juice
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional Toppings
- Diced tomatoes or pico de gallo
- 1 (15.5-ounce) can black beans (drained and rinsed)
- Sour cream
- Shredded Monterey Jack cheese
- Romaine lettuce (chopped)
Instructions
- Prepare the Chicken: Place chicken breasts in a gallon-sized Ziploc bag and pound to about ½-inch thickness. Remove from bag and slice into six 4-ounce pieces. This helps the chicken cook evenly and absorb the marinade flavors thoroughly.
- Make the Marinade: In a food processor or blender, combine chipotle peppers in adobo sauce, ¼ cup red onion, garlic, 2 tablespoons lime juice, chili powder, 1 teaspoon cumin, oregano, brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons avocado oil. Blend until smooth. Pour marinade over chicken in the bag, seal, and massage to coat the meat evenly. Refrigerate at least 30 minutes or overnight for maximum flavor.
- Rest the Chicken: When ready to cook, transfer chicken to a bowl and let it sit at room temperature for 10 minutes to ensure even cooking.
- Cook the Chicken: Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium heat. Add chicken pieces in a single layer. Cook for 7-8 minutes, brush with leftover marinade, flip, and cook another 5-8 minutes until internal temperature reaches 160°F. Remove from heat and tent with foil; the internal temperature will rise to 165°F as it rests.
- Slice the Chicken: Once cool enough to handle, cut the chicken into bite-sized cubes for serving.
- Prepare Cilantro Lime Rice: Bring water to a boil in a medium pot. Add rinsed rice, 1 tablespoon avocado oil, and 1 teaspoon salt. Return to boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender. Let sit uncovered for 5 minutes. Fluff with a fork and mix in remaining 1 tablespoon avocado oil, 2 tablespoons lime juice, and ½ cup cilantro. Set aside.
- Make Corn Salsa: In a large bowl, combine corn, ¼ cup cilantro, remaining ¼ cup red onion, diced jalapeño, 2 tablespoons lime juice, lemon juice, ½ teaspoon cumin, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss gently and set aside.
- Prepare Guacamole: In a bowl, mash avocados with 2 teaspoons lime juice until mostly smooth with some chunks. Stir in remaining 2 tablespoons cilantro, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cover with plastic wrap and refrigerate until serving.
- Assemble Burrito Bowls: Serve cilantro lime rice topped with diced chipotle chicken, corn salsa, guacamole, diced tomatoes or pico de gallo, black beans, shredded Monterey Jack cheese, sour cream, and chopped romaine lettuce as desired. Enjoy this flavorful and customizable meal!
Notes
- Marinate the chicken overnight for deeper flavor penetration.
- Use a food thermometer to ensure chicken is cooked safely to 165°F.
- Rinse rice thoroughly to remove excess starch and keep grains separate.
- Adjust jalapeño quantity to control the heat level in the corn salsa.
- For a lower fat version, omit cheese and sour cream or substitute with low-fat alternatives.
- Leftover burrito components can be stored separately in airtight containers in the refrigerator for up to 3 days.
