Chipotle Burrito Bowl (copycat recipe)

This chipotle burrito bowl recipe brings together the best famous restaurant recipes you love into one delicious meal. Have a Chipotle night out without leaving home!

All of us in this house are chipotle lovers. It’s been our favorite takeout restaurant for ages and I’ve had a lot of fun replicating a growing list of their recipes at home. The famous chipotle chicken burrito bowl was my first motivation to create make-it-yourself versions of these recipes.

I’ve decided it’s time to put these recipes together to show you how you can make a seriously delicious copycat chipotle bowl in your own kitchen that rivals the takeout version.

Ingredients for the Chipotle Burrito Bowl

• Chipotle Chicken – My version of Chipotle’s Spicy Chicken was inspired by the restaurant’s ingredient list. The Marinated Boneless Skinless Chicken Breasts can be prepared either on the grill or on the stovetop because we need our burrito bowls come rain or shine!
• Cilantro Lime Rice – This is the first copycat Chipotle recipe I’ve published. It’s super easy to make at home.
• Easy Corn Salsa – Chipotle’s corn salsa is super easy to make with frozen corn. It only takes a few minutes to prepare and tastes very similar to the restaurant version.
• Fresh tomato salsa – I have included the recipe for this super fresh salsa in the recipe card below. It’s basically pico de gallo and gives the skins great flavor and color contrast.
• Chipotle Guacamole – I used Chipotle’s ingredient list to make this easy guacamole.
• For the rest – Canned black beans, chopped romaine lettuce, shredded Monterey Jack cheese and sour cream. I like to serve the bowls with lime wedges and tortilla chips on the side.

How to make a chipotle burrito bowl

Before assembling the bowls, prepare the recipes and get the other ingredients ready. I’ve put together some prep tips below.

Prepare the ingredients

1. Prepare the cilantro lime rice and cook the chipotle chicken. Let the chicken rest for 5 minutes, then cut into bite-sized pieces.
2. Mix together the Easy Corn Salsa, Fresh Tomato Salsa (see recipe card), and Chipotle Guacamole.
3. Drain the black beans and warm them up in a small saucepan.
4. Grate the cheese and chop the lettuce.

Assemble the burrito shells

1. base – Divide the rice and salad among the bowls to create a base for the other ingredients.
2. protein – Add the chipotle chicken and the reheated black beans.
3. salsa – A spoonful of Easy Corn Salsa and Fresh Tomato Salsa.
4. garnish – Add a dollop of sour cream and sprinkle with Monterey Jack cheese.

variations

Meat: Instead of chicken burrito bowls, try this recipe with Crispy Carnitas, Instant Pot Barbacoa, or my Shredded Mexican Beef. They also go great with the tender chicken cutlets from my Crock-Pot Chicken Tacos recipe.

Rice: For a healthier meal, you can substitute cooked whole grain brown rice. We also love them with my restaurant-style Mexican rice.

beans: I alternate between using black beans and pinto beans. If you love refried beans, these work too!

Cheese: Add some shredded cheddar cheese or crumbled cotija for a more authentic Mexican flavor.

Salsa: Easy Blender Salsa, Roasted Tomatillo Salsa, or Creamy Tomatillo Avocado Salsa are delicious options. Or substitute your favorite store-bought salsa.

Low carbohydrates: If you’re on a low-carb diet, skip rice and add more veggies. Sometimes I use a bagged mixed lettuce mix or whatever I grow in my vegetable garden!

Vegetables: Prepare easy fajita vegetables by sautéing thinly sliced ​​onions and peppers in a pan with a little olive oil until tender. Add a chopped jalapeño for some heat.

Make it a wrap: Toast some tortillas in a dry skillet and top with all the ingredients for a super filling wrap.

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Chipotle Burrito Bowl (copycat recipe)

instructions

Prepare the ingredients

• Prepare the individual recipes listed above according to the instructions. You can find the instructions for making fresh tomato salsa below.

• In a small saucepan, heat the black beans over LOW heat.

For the fresh tomato salsa

• In a small bowl, combine the tomatoes, onions, cilantro, and jalapeño peppers. Squeeze over the lemon and lime juice and season with salt. Stir gently. Cover and store in the refrigerator until ready to serve.

Assemble the shells

• Assemble the bowls by dividing the cilantro-lime rice, lettuce, chicken, and beans into four salad bowls. Top each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if you like.

Remarks

Make-ahead tips

• Chicken: The chicken can be marinated for up to 8 hours or even frozen in the marinade.
• salsa: The corn salsa and fresh tomato salsa can both be made up to a day in advance. Simply fill them in airtight containers and refrigerate until needed.
• rice: I suggest starting cooking the rice just before you cook the chicken. If you want to do it in advance. Spritz with a little water to refresh and rehydrate before gently warming in the microwave or on the stovetop.
• lettuce and cheese: Chop the lettuce and grate the cheese, place in ziplock plastic bags and refrigerate up to a day ahead.

Nourishment

Portion: 1 Bowl · Calories: 836 kcal · Carbohydrates: 84 G · Protein: 48 G · Fat: 38 G · Saturated Fatty Acids: 15 G · Polyunsaturated fat: 3 G · Monounsaturated fatty acids: 17 G · trans fats: 0.01 G · Cholesterol: 108 mg · Sodium: 1486 mg · Potassium: 1974 mg · Fiber: 20 G · Sugar: 7 G · Vitamin A: 6015 IU · Vitamin C: 65 mg · Calcium: 378 mg · Iron: 6 mg

Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.

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