This homemade Chipotle Chicken Burrito Bowl copycat recipe with Cilantro Lime Rice is a delicious and healthier alternative to fast food and captures all the flavors of Chipotle’s signature dish.
Packed with marinated chicken, vibrant veggies, and zesty salsa, it’s a weekly family favorite that’s easy to prepare and tastes just like the one from Chipotle.
After moving to Philadelphia and discovering a Chipotle nearby, it became our go-to place for “fast food”. It’s so much healthier, tastier, and fresher than any other fast food place I can think of. Once you try it you seriously become hooked!
After eating like a million burrito bowls I decided to start making it at home. It soon became a family favorite and now I find myself making it every week. This Chipotle chicken burrito bowl recipe works well for any cut of meat you have. I love veggies so I add a whole bunch of just about everything. I used red, yellow, and orange-red bell peppers, tomato, red onion, romaine lettuce, black beans, corn, cilantro, and scallions, but you can add whatever veggies suit your tastes.
Why you’ll love this recipe
- Tastes Like Chipotle: Nails the yummy Chipotle Chicken Bowl flavor.
- Good for You: A healthier option than regular fast food.
- Make it Your Own: Change ingredients based on what you like.
- Prep Ahead: Prepare parts of the meal in advance for quick cooking.
- Filling and Tasty: A satisfying and hearty meal.
Ingredients Needed
- Boneless, Skinless Chicken Breasts: Main protein for the bowl.
- Lime: Adds a zesty kick to both the chicken marinade and rice.
- Olive Oil: Helps marinate and cook the chicken.
- Taco Seasoning: Gives the chicken a flavorful, Mexican-inspired taste.
- Long Grain Rice (preferably jasmine): The base of the dish, flavored with cilantro and lime for a fresh taste.
- Butter: Adds richness to the rice.
- Cilantro: Enhances the flavor of both the rice and the tomato salsa.
- Plum Tomatoes: Used in the fresh tomato salsa for a juicy texture.
- Red Onion: Adds a sharp and crunchy element to the salsa.
- Bell Peppers (various colors): Sliced and sautéed for a colorful and crunchy topping.
- Romaine Lettuce: Fresh greens for added texture and a hint of crunch.
- Black Beans: A protein and fiber-rich addition to the bowl.
- Corn: Sweet and slightly crunchy, contributing to the bowl’s texture.
- Sour Cream: To balance out the flavors.
How to make this Chipotle Chicken Burrito Bowl recipe
Wash the rice thoroughly under cold water and soak it for at least 5 minutes. Boil 3.5 cups of water, add the rice, and simmer on low heat until the rice is soft.
Melt 2 tablespoons of butter on the rice just before serving, and mix in minced cilantro and lime juice.
Combine boneless, skinless chicken breasts with olive oil, lime, and taco seasoning. Let the chicken marinate in the fridge for at least 15 minutes. Heat a grill and cook the marinated chicken for 5 minutes on each side.
In the same pan, sauté sliced bell peppers and onions until they are slightly softened.
In a bowl, mix together finely diced plum tomatoes, red onion, cilantro, lime juice, salt, and pepper to create a fresh tomato salsa.
Slice or dice the cooked chicken and assemble the bowl by layering rice, chicken, grilled veggies, tomato salsa, romaine lettuce, black beans, corn, and a dollop of sour cream.
Expert Tips
- Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes to enhance its flavor, but if possible, marinate it for up to 24 hours for a more robust taste.
- Even Chicken Thickness: Pound the chicken breasts to an even thickness. This ensures uniform cooking, preventing some parts from being undercooked while others are overcooked.
- Efficient Rice Washing: Wash the rice until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking.
- Prep Ahead for Convenience: Consider preparing a larger batch of marinated chicken, cooked rice, and diced salad components to keep in the fridge. This makes it convenient to assemble a quick, healthy meal whenever needed.
Storage Tips
Recently I started preparing a big batch of everything (marinated chicken, cooked rice, diced salad) and leaving it in the fridge. Whenever we are hungry I just throw some chicken on the grill and arrange it on some rice and top with the salad. It’s a great way for moms to prepare a healthier meal.
If you’ve prepared a batch of marinated chicken, cooked rice, or diced salad components for future use, store them separately in airtight containers. Eat within 3-4 days, reheating or assembling as needed.
What to serve with Chipotle Chicken Burrito Bowls
This is really a complete meal in a bowl! If you’re looking for more toppings, you can make a batch of Avocado and Tomato Salsa or Chunky Guacamole.
Recipe FAQs
How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes for good flavor. For a more intense taste, you can marinate it for up to 24 hours.
Can I use frozen chicken breasts?
Thaw frozen chicken breasts before marinating to ensure even flavor distribution. Allow them to reach room temperature before grilling.
Is it necessary to soak the rice?
Soaking rice helps in achieving a fluffier texture. Soaking for at least 5 minutes before boiling is recommended.
Looking for more Chicken Tex-Mex recipes?
- Chicken Tacos
- Easy Chicken Tortilla Soup
- Chicken Quesadillas
- Cilantro Lime Chicken Burrito Bowls
- One Bowl Chicken Burrito Bowls
Chipotle Chicken Burrito Bowls
Ingredients
For the Chicken Marinade
- 4 (about 6 oz each) Boneless Skinless Chicken Breasts, pounded down to even thickness
- 1/2 Lime, juiced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
For the Rice
- 2 cups long grain rice, preferably jasmine rice
- 3.5 cups water
- 2 tablespoons butter
- 2 teaspoons salt
- 1/2 lime
- 1 bunch cilantro
Tomato salsa
- 2-3 plum tomatoes, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons cilantro, finely minced
- 1 tablespoon lime juice
- salt and pepper, to taste
To Assemble
- 1 onion, sliced into strips
- 1 bell peppers, sliced into strips
- 1 cup romaine lettuce, chopped
- 1 cup black beans, canned
- 1 cup corn, canned
- 1/4 cup sour cream
Instructions
To Cook Rice
- Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. Boil 3.5 cups of water in a large saucepan, pour rice and cover immediately. Simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off. Just before serving, add the minced cilantro and lime juice and gently mix to combine.
To Make Chicken
- In a medium bow combine the chicken breasts, olive oil, lime and taco seasoning. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes to 24 hours.
- Heat a grill, griddle or pan over medium-high heat. Place chicken on the grill and cook for 5 minutes on each side; remove from heat and set aside. To the same pan, add the sliced bell peppers and onion. Sautee for 1-2 minutes or until slightly softened and charred.
Make Tomato Salsa
- In a medium bowl, combine the tomato, onion, cilantro, lime and a generous pinch of salt & pepper. Cover and place in the fridge until ready to serve.
To Assemble
- Slice or dice chicken breasts into bite-size pieces. Spoon the rice into serving bowls. Top with about 1/2 cup of chicken and some grilled onion and bell pepper. Top each bowl with tomato salsa, romaine lettuce, black beans, corn, and a dollop of sour cream.
Equipment
Notes
- Let the chicken marinate for at least 15 minutes; if you can, go for up to 24 hours for a tastier result.
- Make the chicken breasts an even thickness by pounding them. This helps avoid uneven cooking.
- Wash the rice until the water is clear to remove extra starch, preventing it from getting too sticky when cooked.
- Make extra marinated chicken, cooked rice, and salad components. Store them in the fridge for quick and healthy meals later on.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It depends on what type of rice you’re using. For most long grain white rice (as suggested in the recipe) they’re not far off.
My jasmine rice is 2 cups rice to 3 cups water.
Also, I’m not into using packaged anything including taco mix. (hence my 4 star review)
I make the marinade myself with Adobo, red onions, garlic, cilantro, etc. Its delicious.
So, I don’t cook the corn, black beans, and peppers? Just rinse the beans and serve?
Yes! You can cook them down if you’d like it’s up to you 🙂
Hi, I’m hosting a bridal shower for my future daughter-in-law. We decided on burrito bowls. I would like to prepare most in advance, especially the steak and chicken. If I grilled meat in advance, how would you suggest that I reheat without dteak and chicken becoming dried out? I would also need to keep it warmed up for a while.
Hi Laurie!
My suggestion would be to put them in a bit of chicken and beef stock under a Sterno heated pan with a cover. This will ensure that the meat will be juicy and tender for all the guests.
I do not use rice as all rice is now so full of arsenic but when I use to make rice I would bring the water to a boil and cover the pot and turn off the burner and after 10-15 minutes it was perfect. I make quinoa the same way–10-15 or so minutes and it is perfect and never have to worry about burning on the bottom.
This was so good and delicious! It was so easy to make!
Do you know if your supposed to cook the veggies too?
This was so good and we will definitely make again. It was really easy to make!
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Looks delicious, can’t wait to try the recipe!
Is is possible to do a meal prep with this recipe?
Yes, they will last up to 3 days in the fridge!
This was excellent, we will make it again.
Wow! That is the ultimate comfort food. I haven’t had chipotle chicken in a long time. I think I’ll be making this soon. My heart goes out to you. Thanks!
I made this with a few changes aNd even the kids was impressed
Hi. Making this soon and never made rice the way you do. Do you cover the rice while it is boiling for the 10 mins?
Thank you.
Yes, the rice should be covered.
I didn’t feel like going to the good ol Chipotle tonight for dinner for 2 Adults – so I went to the grocery store instead and bought all the main ingredients, plus avocado. Some differences were that I used ‘Ortega Taco Seasoning’ instead, since I have a big jar handy already. I bought thin sliced boneless skinless chicken breast halves and used 7 for this recipe. My chicken breasts sat in a double freezer bag in the fridge for a few hours before cooking. SO good. I diced them before serving.
I bought Organic Long Grain rice at Vons, the instructions are so easy. I am used to boiling water first, then inserting rice, then after cooked and cooling added the butter. One thing I noticed was it says ‘lemon’ in the rice instructions, and ‘lime’ in your post cooking/ serving instructions. Either way, I used both citruses. Yum. This was worth the wait, I bought more than needed so I’ll have some tomorrow and maybe even the next day. Truthfully, I scrolled down to the recipe itself first before reading your story insert. I was impressed by the recipe and instructions how easy it was. Then I scrolled up and read the story behind your dish. Anyway, Love this recipe, way better than Chipotle! Thanks for sharing!
I find myself in the same position as you all the time, Lani. Debating if I should go grab chipotle for the millionth time or make my own and honestly, homemade is always better and much more flavorful! I’m glad to hear you enjoyed the dish and thanks for all the tips 🙂