Chipotle’s Chicken Burrito Bowl with Cilantro Lime Rice

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice Ever since my husband started medical school, he’s been very cautious about us eating healthier. 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 once you seriously become hooked!

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

 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. When you are a food blogger and you make something even twice, you know it’s good! My husband usually opts in for the steak version and I usually go for the chicken. This recipe works well for any cut of meat you have.


Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

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. If your the type of person that doesn’t like veggies so much, you can play around with the combination to suit your taste. Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

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.

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

4.6 from 16 reviews
Prep time:
Cook time:
Total time:
Serves: 4


  • For the Chicken Marinate
  • 4 Boneless, Skinless Chicken Breasts Halves
  • ½ a Lime, juiced
  • ¼ cup olive oil
  • 1 packet taco spice mix
  • ½ teaspoon tomato paste (optional)

  • For the Rice
  • 2 cups long grain rice
  • 3.5 cups water
  • 2 tablespoons butter
  • 2 teaspoons salt
  • ½ lime
  • bunch of cilantro

  • For the Burrito Salad
  • ¾ cup sliced bell peppers (any color combo)
  • ½ cup diced tomatoes
  • ½ cup diced onions
  • ½ cup of canned corn
  • ½ cup of canned black beans
  • 1 cup chopped Romain lettuce
  • 2 scallions chopped
  • small bunch of cilantro chopped
  • ¼ cup sour cream


  1. 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 let 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, Cover and set aside.The cilantro and lime will be added later before serving.

  2. In a medium bowl Mix the halved chicken breast with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime into the mixture and mix. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes-3 days.
  3. Heat a grill, griddle or pan over medium-high heat, place chicken on grilled and cook for 5 minutes on each side. remove from heat and set aside.

  4. While the chicken is on the grill, chop all of the veggies and salad.
  5. After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime. Spoon the rice into bowls, top with salad mixture (beans, corn, bell peppers, tomatoes, onions, cilantro). Place chicken on top and top with 1 teaspoon of sour cream and chopped scallions.
  6. Enjoy cold or warm!

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice


  • Gina

    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.

  • Lani Sigel

    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!

    • Layla

      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 🙂

  • Maggie Unzueta

    This looks delicious and light. I’m all about light meals. Interesting that you wash and rinse your rice. I’ve never done that except for sushi rice. Does it do anything to the texture of the rice?

    • Layla

      It helps the rice cook fast if you soak it but other than that it removes all dirt and anything else from the rice. I never cooked un-washed rice and I do notice that it tastes “dirty” unwashed.

  • Stay healthy my friends

    Sorry but I think you are confusing fresh fast food with Healthy. Here is an excerpt about Chipotle;
    “Unfortunately, a new study in The New York Times found that the “typical” Chipotle order (a meat burrito with cheese, salsa, lettuce, sour cream, rice, and beans) has a little more than 1,000 calories, includes almost a full day’s worth of sodium, and 75 percent of your daily recommended amount of saturated fat.”

    Nutrition Facts: the Chicken Burrito Bowl (Brown Rice, Chicken, Tomatillo Salsa, Corn Salsa, Cheese) is slightly better with only
    Calories 540 Sodium 1,620 mg
    Total Fat 21 g
    But as you can see more than a days worth of salt.
    Also white rice is not the healthy choice. You should opt for at least brown if you have to have rice.
    So maybe you would like to rethink your version of healthy and not give false info to your readers. If you husband is in the medical profession he should know this and should have advised you accordingly.

    • Layla

      Yes, you are right, certain foods are packed with calories but you can still easily have a healthy meal at chipotle. If you’re trying to eat healthily, order brown rice, salad, salsa, meats and avoid the tortilla and chips! I hope that helps 🙂

    • Jeff

      STAY HEALTHY MY FRIENDS sounds like a real know-it-all that doesn’t know a thing… and maybe YOU should be better informed about the information YOU are sharing… and you make one silly mistake that calories without nutrition is an even playing field. Case and point: which would you assume is healthier? 3 apples or 1 McDonald’s cheeseburger? Well, it turns out an apple has about 95 calories, and the cheeseburger has 320, so by your logic it’s a wash and the apple farmers are spreading false information… Oy…
      P.S. I’m a nutritionist… and you’re wrong.

  • Cara

    I’ve made this recipe three times and I love it, but I always have trouble with the rice. I’m following your directions exactly, and after 30 mins it’s still a pot almost full of water! What am I doing wrong??

  • Claudia

    I’m so grateful for these recipe!!!!
    Every time we go to USA going to Chipotle is a must, even that we are from Mexico these kind of Tex-Mex combination is not popular on our country but we love it!
    I just made your recipe for my kids and husband and they think is delicious!!
    Thank you

  • damian

    If you supposedly care about your health you wouldn’t be eating meat and dairy. Healthiest group of people are vegan. Educate yourself. Steak and chicken isn’t healthy.

    • She Who Hunts

      stalk someone else, you are offending me with your veganism……I cry every time I think of those poor defenseless vegetables being heartlessly ripped from the ground and from unsuspecting plants. And just so you know, not everyone has the same nutrition requirements. I ended up in the ER with heart failure after following a “healthy” vegan diet……now, if you will excuse me, my steak is medium rare and ready to eat!

    • jlsf

      @damian: I respect everyone’s dietary choices and as someone who entertains personally and professionally, I pay a lot of attention to ingredients and labeling to ensure all preferences are met. That said, your definitive statement about veganism being healthier is not accurate. Read the “Omnivore’s Dilemma” for some facts on what our bodies were designed to consume. I would say the average American eats too much meat and processed food; and for the sustainability of the planet and our bodies, we would be well-served to eat a more plant-based diet, but everyone’s health needs are different and veganism does not create the healthiest outcome for all.

    • lechat

      @damian: I’ll believe that the day I see a vegan who has been following it for 20+ years without the help of supplements. If they aren’t a bag of bones that look 15 years older than they actually are then I’ll consider it.

    • jlsf

      That’s what I was thinking. It would be pretty dry without a dressing. I think it works without dressing at Chipotle because their proteins are in sauce when they are scooped out into the bowl.

  • Chantal


    Here in Holland we don’t have a Chipotle, but after seeing it in a video I started searching for a recipe. I combined some of your tips with another recipe, but this is just amazing! I love the combined taste of it all and it is so healthy with all veggies. I also homemade cornsalsa, some guac and I used greak yoghurt as topping. Yummie! I feel like this is a new favorite ! With love from Holland. Chantal

  • Kim

    Made this for dinner tonight for me and my grandson with homemade salsa & guac. It was amazing and my grandson says it is better then Chipotle. Thank you for the recipe.

  • Claire

    Does anyone know the recipe of chipotle medium sauce? For mild they give diced tomatoes and for medium a brown color sauce. What is it actually? I wanted to try making chipotle burrito at home. Someone help please


  • austin jensen

    im a chipolte die hard, but also i am a 20 year old college student on a budget! this gives me a way to stick to my iron man training diet eat amazing food and not break the bank and now i know how to cook amazing food for if i ever get a date thank you! thank you very much!

  • Maria LaMarche

    I’d like to serve this hot, but I worry about the peppers and onions being raw and too cold/crunchy for a hot rice/chicken dish. How would you suggest cooking these so it was primarily a HOT dish? Thank you!!

  • Kim

    Looks amazing! Question, when adding the rice to the boiling water do you add the water it was soaking in as well? Also, should the rice have a cover while simmering?

    Thanks for posting!

  • Robin

    This is a great recipe. I really enjoyed the taste, the variety of colors and I used brown long grain rice in it to make it a little more healthy. Do you happen to have the nutrition information for this recipe?

  • Lauren S.

    I made this for dinner tonight and it was absolutely delicious! It’s not only healthy but also easy to prepare/cook. This is definitely going into my personal recipe book archive! Not sure if this “Chipotle authenic”, but when I make this again I’ll probably add a bit of cheese on top of the rice as I’m assembling. Because as my husbands says, everything’s better with cheese. 🙂

  • deedeec

    I made this recipe tonight. It is FREAKIN’ AWESOME!!! I don’t eat “Chipotle’s” enough to judge whether it is authentic tasting to their recipe. However, it is absolutely fantastic. The marinade is amazing. I marinated for about 45 min in the fridge and then grilled the chicken. So flavorful! I will be making this again and again for my family. My boys couldn’t get enough of it. Thank you!

  • Megan

    We made this tonight and loved it–thanks for the recipe! Chipotle is my “thing” right now, and I want to go there ALL THE TIME. I’m so glad that now I can make it at home! 🙂

  • Kate

    This recipe looks absolutely delicious. The problem is I’m finding I’m having to look up translation for a lot of the ingredients being from the UK! For example I had never heard of cilantro but having looked it up I see it’s what we call coriander. Same for scallions, I’d never heard of this word before but now know they are what we call spring onions, and I’m not familiar with tacos so I’m not sure what’s in a taco spice mix although I think they might sell some in the supermarkets over here.

    I think the reasons for the differences is the Spanish influence in the US, whereas over here we often use the French word after the Norman invasion many many years ago. An interesting language lesson for me anyway!

    • Layla

      Thank you Kate, I understand how you feel! At times when I am in the middle east and go shopping they have different names for everything!

      Here in the states, Coriander is the dry (seeds) version of cilantro; I don’t know if by coriander you are referring to the green herb or the seed, but cilantro is the green herb. Scallions are the long green onions. Last but not least here is a homemade taco mix just in-case you can’t find it there.

      1 1/2 teaspoons ground cumin
      1 tablespoon chili powder
      1 teaspoon salt
      1 teaspoon black pepper
      1/2 teaspoon paprika
      1/2 teaspoon garlic powder
      1/4 teaspoon onion powder
      1/4 teaspoon crushed red pepper flakes
      1/4 teaspoon dried oregano

      Do let me know how it works out or if you need any additional information! 🙂

      • Mary Jo

        Great to see the taco seasoning recipe. How much of this would use for this chicken burrito bowl recipe? All of it for the four chicken breasts?

  • Caitlin @ teaspoon

    well this makes me drool! I seriously love mexican food and living in Switzerland, there is none in sight. You can’t even buy canned black beans! Just dry. I’ve been making my own tacos, but I forgot about the burrito bowl! pinning now for later 🙂

  • Melissa

    I don’t get to say this a lot but….I’m making this tonight! I pulled out chicken and I was trying to figure out what to make that a) wasn’t the same as last week and b)wouldn’t require a grocery shop! Thank you so much – this is healthy, delicious, beautiful…and will help keep me sane today! Happy Monday Layla!

  • Chris @ Shared Appetite

    yes yes yes! Love this. My wife and I love the burrito bowls at Chipotle also and it’s something we try to make a few times a month at home. We haven’t had it in awhile actually… thanks for reminding me! Now I know what to make for dinner this week!

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