Chipotle Burrito Bowl Recipe

Skip the line tonight and create something truly special right in your own kitchen. A homemade Chipotle bowl is more than just dinner, it’s a vibrant, hands-on feast you get to build exactly how you love it.

You’re about to bring together fluffy cilantro-lime rice, spicy marinated chicken, two kinds of fresh salsa, and creamy guacamole. It’s a celebration of textures and tastes that feels both indulgent and wonderfully fresh.

Why a Homemade Bowl Wins

Let’s be honest, the real joy of a burrito bowl is the total freedom it offers. At home, you’re in charge of every single component, from the spice level to the guacamole portion (and yes, there’s no extra charge for it here).

I’ve spent the last decade perfecting these copycat recipes, so every flavor is familiar yet somehow better. I’ve scaled everything down for four perfect bowls, doing all the math so you can just focus on the fun part: assembly and eating.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to a fantastic meal. Here’s what you’ll need to build these incredible bowls from the ground up.

• Chicken Thighs: Boneless, skinless thighs stay incredibly juicy during cooking, but you can use chicken breasts if you prefer.
• Basmati Rice: This long-grain rice cooks up light and separate, creating the perfect fluffy base for your bowl.
• Adobo Sauce: This smoky, tangy paste from a can of chipotle peppers is the secret soul of the chicken marinade.
• Ancho Chile Powder: It adds a deep, rich warmth without overwhelming heat, building a complex flavor profile.
• Canned Black Beans: A fantastic shortcut for busy nights, they provide hearty, protein-packed substance.
• Fresh Cilantro: Its bright, citrusy notes are essential in the rice, salsas, and guacamole for that authentic freshness.
• Ripe Avocados: Choose ones that yield gently to pressure for the creamiest, dreamiest guacamole.
• Fresh Tomatoes & Onions: They form the crisp, juicy backbone of your fresh tomato salsa, or pico de gallo.
• Frozen Corn & Poblano: Sweet corn and roasted poblano pepper create a salsa that’s both sweet and subtly smoky.
• Citrus Juices: Fresh lemon and lime juice are non-negotiable, they lift and brighten every single component.

How to make Chipotle Bowl?

The process is a joyful dance between a few simple cooks and a lot of fresh mixing. We’ll tackle each element one by one before the grand assembly.

Step 1- Marinate the Chicken

In a food processor, blend the red onion, garlic, adobo sauce, ancho powder, olive oil, cumin, and oregano into a smooth, fragrant paste. Place your chicken thighs in a bag, pour the marinade over them, and let them soak up all that flavor for at least 30 minutes, or even overnight.

When you’re ready, cook the chicken in a hot skillet with a bit of oil until it’s beautifully seared and cooked through. Let it rest for a moment before chopping it into hearty, bite-sized pieces.

Step 2- Cook the Cilantro-Lime Rice

Boil your basmati rice in plenty of salted water with a bay leaf until it’s tender, which takes about 10 to 12 minutes. Drain it well and give it a quick rinse with hot water to remove excess starch.

Immediately transfer the warm rice to a bowl and gently fold in the fresh cilantro, lime juice, and lemon juice. The heat helps the rice absorb all those bright, herby flavors perfectly.

Step 3- Prepare the Corn Salsa

Cook your frozen corn according to the package directions, then spread it out on a tray to cool down completely. This step keeps your salsa crisp and prevents it from getting soggy.

Toss the cooled corn with the diced roasted poblano, red onion, jalapeño, cilantro, and a good squeeze of both citrus juices. A pinch of salt will make all the sweet and smoky flavors pop.

Step 4- Chop the Tomato Salsa

Dice your tomatoes and red onion into nice, small pieces for the best texture. Finely chop the jalapeño and cilantro, remembering that the ribs and seeds of the pepper are where most of the heat lives.

Combine everything in a bowl with the lime juice and salt. Stir it gently, you want a chunky, fresh mixture that’s bursting with juice and color.

Step 5- Mash the Guacamole

Scoop the avocado flesh into a bowl and mash it with the lemon and lime juice until it reaches your preferred consistency, somewhere between smooth and chunky. The citrus adds flavor and keeps the avocados brilliantly green.

Now fold in the finely chopped red onion, jalapeño, and cilantro. Taste it, and add just enough salt to make every other ingredient sing.

Step 6- Assemble Your Masterpiece

Grab your biggest, most welcoming bowl. Start with a generous bed of the fluffy cilantro-lime rice as your foundation. Layer on the warm black beans and those spiced, juicy pieces of chicken.

Now, the fun part. Spoon over your salsas, add a giant dollop of guacamole, and finish with a shower of cheese. This is your creation, so build it with abandon.

Your Customization Station

The true beauty of this meal is that it’s a template, not a rulebook. Think of it as your personal menu for endless delicious combinations.

Swap the chicken for barbacoa, carnitas, or sofritas for a completely different experience. Prefer pinto beans? Use them. Want to turn it into a salad? Skip the rice, add lettuce, and drizzle with a chipotle-honey vinaigrette.

Tips

A few little insights can make your cooking session even smoother and more satisfying. Here are my favorite pointers.

• Don’t rush the chicken marinade. Even 30 minutes makes a difference, but overnight marinating truly transforms it.
• Rinsing the cooked rice is a pro move. It stops the cooking and removes stickiness, giving you that perfect, separate grain.
• Let the corn cool completely before making the salsa. This one tip is the guardian of that wonderful crunchy texture.
• Prep your salsas ahead of time. Their flavors actually improve as they sit and mingle in the fridge for a few hours.
• Use slightly under-ripe avocados for easier dicing if you prefer chunkier guacamole, but always use ripe ones for mashing.

Making It Ahead & Enjoying Leftovers

This meal is a fantastic friend to the prepare-ahead cook. You can marinate the chicken and chop all the salsa ingredients a full day in advance.

Store components separately in airtight containers. Leftovers make a spectacular next-day lunch, or can be piled onto tortilla chips for instant, epic nachos.

Print Recipe

Chipotle Burrito Bowl Recipe

Author: Kelsey Perez Cooking Method: Grilling Cuisine: Mexican Courses: Dinner, Lunch

Difficulty: medium Prep Time 30 mins Cook Time 25 mins Total Time 55 mins

Servings: 4 Estimated Cost: $ 20 Calories: 620

Best Season: Spring, Summer, Fall, Winter

Description

Tonight, stay in and build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Fluffy rice, black beans, tender chicken, sweet corn salsa, tomato salsa, and lots of guacamole. It’s great for lunch or dinner when you want fresh food fast.

ingredients

Servings

For the chicken

• ¹⁄₄ medium red onion (coarsely chopped)
• 2 cloves garlic
• 1 tablespoon adobo sauce ((from chipotle peppers in adobo))
• 1 tablespoon ancho chile powder
• 1 tablespoon olive oil (plus 1 tbsp for cooking)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs

For the rice

• 1 cup basmati rice
• 1 bay leaf
• salt
• 1 tablespoon fresh cilantro (minced)
• 1 tablespoon lemon juice
• 1 tablespoon lime juice

For the corn salsa

• 12 ounces frozen corn
• ¹⁄₄ cup red onion (finely chopped)
• 1 medium roasted poblano pepper (diced)
• 1 jalapeño pepper (stemmed, seeded, and finely chopped)
• 2 tablespoons fresh cilantro (minced)
• 1 ¹⁄₂ teaspoons lemon juice
• 1 ¹⁄₂ teaspoons lime juice
• salt

For the tomato salsa

• 1 pound tomatoes (cut into ¼-inch pieces)
• ¹⁄₄ cup red onion (finely chopped)
• ¹⁄₄ cup fresh cilantro (minced)
• 3 jalapeño peppers (seeded, stemmed, and finely chopped)
• 2 teaspoons lime juice
• salt

For the guacamole

• 2 large avocados (halved and pitted)
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• ¹⁄₄ cup red onion (finely chopped)
• 1-2 tablespoons fresh cilantro (minced)
• ¹⁄₂ jalapeño pepper (seeded, stemmed, and finely chopped)
• salt

For assembling the bowls

• 1 (15-ounce) can black beans (rinsed and drained)
• 2 cups shredded cheddar cheese

Instructions

To make the chicken

1. In a food processor, blend red onion, garlic, adobo sauce, ancho chile powder, 1 tbsp olive oil, cumin, oregano, ½ tsp salt, and ¼ tsp pepper until smooth. Add water to reach ½ cup total marinade volume.
2. Place chicken in a large resealable bag. Add marinade, seal, and massage to coat evenly. Refrigerate for at least 30 minutes or up to overnight.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until it reaches an internal temperature of 165°F (about 6–8 minutes per side). Transfer to a cutting board and chop into bite-sized pieces.

To make the rice

1. Bring 4 cups water to a boil in a pot. Add rice, bay leaf, and salt. Boil uncovered for 10–12 minutes until tender.
2. Drain rice in a fine-mesh strainer, rinse with hot water, then transfer to a bowl. Stir in cilantro, lemon juice, and lime juice. Season to taste with salt.

To make the corn salsa

1. Cook frozen corn according to package directions. Spread on a baking sheet to cool.
2. In a bowl, combine cooled corn, red onion, poblano pepper, jalapeño, cilantro, lemon juice, lime juice, and salt to taste.

To make the tomato salsa

1. In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, lime juice, and salt to taste.

To make the guacamole

1. In a bowl, mash avocados with lemon and lime juice until smooth. Stir in red onion, jalapeño, cilantro, and salt to taste.

To assemble the bowls

1. Divide rice, chicken, black beans, corn salsa, tomato salsa, guacamole, and shredded cheese evenly among 4 bowls.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 29 gg45%

Saturated Fat 9 gg45%

Trans Fat 0 gg

Cholesterol 135 mgmg45%

Sodium 890 mgmg38%

Potassium 1120 mgmg32%

Total Carbohydrate 52 gg18%

Dietary Fiber 11 gg44%

Sugars 6 gg

Protein 42 gg84%

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Calcium 20 mg

Iron 25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Adobo sauce: Drain from canned chipotles or use La Costeña adobo paste mixed with water (3:1 ratio).
• Oregano: Italian or Mexican oregano both work fine.
• Canned black beans: Shortcut option, but homemade Chipotle-style beans can be substituted.
• Make ahead: Marinate chicken overnight and prep salsas a day in advance for faster assembly.
• Leftovers: Store components separately; assemble fresh or repurpose into nachos.

Keywords: chipotle bowl, burrito bowl, chipotle copycat, chicken burrito bowl, healthy mexican bowl