Name: Copycat Chipotle Burrito Bowl Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: Mexican-inspired
Ingredients: 1/2 red onion, coarsely chopped; 2 cloves garlic; 1 chipotle chile in adobo, plus 2 tbsp. adobo sauce; 3 tbsp. vegetable oil; Juice of 1 lime; 1 tsp. dried oregano; 1/2 tsp. ground cumin; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 lb. boneless, skinless chicken breasts; 1 tbsp. unsalted butter; 1 cup basmati rice, rinsed and drained; 1/2 tsp. kosher salt; Juice of 2 limes, divided; 2 cups water; 1 tbsp. chopped fresh cilantro; 2 tbsp. neutral oil (such as vegetable or canola oil); 1 medium yellow onion, chopped; 3 cloves garlic, finely chopped; 2 (15.5-oz.) cans black beans, undrained; 1 cup water; 1 tsp. chipotle chile powder; 1 tsp. ground cumin; 1 bay leaf; Kosher salt and freshly ground black pepper, to taste; 24 oz. frozen corn, cooked; 1 medium red onion, chopped; 1 small jalapeño, stemmed, seeded, finely chopped; 1/4 cup fresh cilantro, chopped; 1 tbsp. fresh lemon juice

Jump to Recipe

If you are craving a vibrant meal bursting with layers of bold flavors, then this Copycat Chipotle Burrito Bowl is exactly what you need. Combining smoky, spicy chipotle chicken with tangy cilantro-lime rice, tender black beans, and a fresh corn salsa, this bowl brings all the festive goodness of the beloved Chipotle classic right into your kitchen. Packed with vibrant colors and satisfying textures, it’s perfect for a weeknight dinner, meal prep, or impressing friends with a homemade Mexican-inspired feast that tastes just as incredible as the restaurant version.

Copycat Chipotle Burrito Bowl Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in building the authentic taste, texture, and color of your Copycat Chipotle Burrito Bowl. From the fragrant spices to fresh herbs and creamy accents, everything works in harmony to create a bowl that’s far from ordinary.

Red onion: Adds sharpness and crunch, perfect for the marinade and corn salsa.
Garlic cloves: Deepens savory notes in both chicken and beans.
Chipotle chile in adobo and sauce: Gives that signature smoky heat central to the dish.
Vegetable oil: Used for marinating and cooking, ensuring juicy chicken and tender beans.
Lime juice: Brightens flavors and balances spices—a must for the chicken and rice.
Dried oregano and ground cumin: Classic Mexican spices that add warmth and depth.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the other ingredients.
Boneless, skinless chicken breasts: Lean protein that absorbs the marinade beautifully.
Unsalted butter: Gives the rice a silky texture and rich mouthfeel.
Basmati rice: Fluffy and fragrant, it soaks up the citrus and butter perfectly.
Chopped fresh cilantro: Adds a fresh, herby pop to rice, beans, and salsa.
Neutral oil: Needed for sautéing onions and garlic in the black beans.
Yellow onion: Provides sweetness and body for the beans.
Black beans, undrained: A creamy, hearty base essential to the bowl’s substance.
Chipotle chile powder: Boosts smoky flavor in beans, complementing the chicken.
Bay leaf: Infuses a subtle earthiness when simmering beans.
Frozen corn: Quick to prepare and adds a sweet crunch in the salsa.
Jalapeño: Offers a gentle kick in the corn salsa.
Fresh lemon and lime juices: Punchy acidity for the salsa.
Guacamole, pico de gallo, sour cream, fresh cilantro, lime wedges: Perfect toppings that add creaminess, freshness, and zesty finish to your bowl.

How to Make Copycat Chipotle Burrito Bowl

Step 1: Prepare the Chipotle Chicken Marinade

Start by blending the red onion, garlic, chipotle chile in adobo, adobo sauce, vegetable oil, lime juice, oregano, and cumin until you get a smooth, smoky marinade bursting with flavor. Season generously with kosher salt and freshly ground black pepper to bring that savory edge. This marinade will penetrate the chicken thighs, ensuring they cook up juicy and full of smoky heat.

Step 2: Marinate and Grill the Chicken

Place the chicken breasts in a large resealable bag and pour in the marinade, rubbing each piece until fully coated. Refrigerate for at least two hours or, even better, overnight to deepen the flavors. When ready, heat your grill to high and cook the chicken about eight minutes per side until an instant-read thermometer hits 165°F. Let the chicken rest before slicing it into bite-sized cubes.

Step 3: Cook the Cilantro-Lime Basmati Rice

Over low heat, melt butter in a large saucepan and stir in rinsed basmati rice, kosher salt, and the juice of one lime, letting the rice get coated in that citrusy butter goodness. Add water, bring to a boil, then cover and simmer on low heat for 22 to 25 minutes. Once tender, fold in chopped fresh cilantro and drizzle with remaining lime juice for a bright, fragrant base for your bowl.

Step 4: Simmer the Seasoned Black Beans

Heat neutral oil in a skillet and sauté yellow onion until golden and soft. Add finely chopped garlic and cook until fragrant. Stir in black beans along with some of their liquid, plus water, chipotle chile powder, ground cumin, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer, stirring occasionally for about 15 to 20 minutes until thickened. Finish with a pinch of salt and pepper to taste.

Step 5: Make the Fresh Corn Salsa

In a bowl, combine cooked frozen corn, chopped red onion, finely chopped jalapeño, cilantro, and the juices of lemon and lime. The salsa offers a refreshing, slightly spicy crunch that perfectly offsets the smoky chicken and creamy beans.

Step 6: Assemble Your Copycat Chipotle Burrito Bowl

Divide the cilantro-lime rice between bowls, top with the sliced chipotle chicken, spoonfuls of black beans, and corn salsa. Add dollops of guacamole, pico de gallo, and sour cream, sprinkle with fresh cilantro, and serve with lime wedges on the side for an extra tangy kick. This bowl delivers a fantastic balance of smoky, spicy, tangy, and fresh flavors in every bite.

How to Serve Copycat Chipotle Burrito Bowl

Garnishes

Bright, fresh garnishes make all the difference. A sprinkle of chopped cilantro adds herbal brightness, while a wedge of lime invites a spritz of zestiness that wakes up your palate. Creamy guacamole or sour cream brings cooling richness that contrasts the smoky chipotle chicken, and a handful of pico de gallo injects freshness and sweet tomato notes.

Side Dishes

This bowl is a complete meal but pairing it with a simple side like warm tortilla chips or a crisp green salad brings additional texture and color. You could also serve it alongside a light Mexican street corn salad or a refreshing cucumber and radish salad to enhance the meal’s vibrant flavors.

Creative Ways to Present

For a fun twist, serve this Copycat Chipotle Burrito Bowl as a build-your-own bar for friends and family, laying out all the components and toppings buffet-style. Alternatively, let the rice and beans cool and form them into patties to pan-fry and serve under the chicken for a textured contrast. You can even swap the chicken for grilled shrimp or steak to mix things up!

Make Ahead and Storage

Storing Leftovers

Store each component separately in airtight containers to maintain freshness and texture. Chicken, rice, beans, and corn salsa will last in the fridge for up to four days, allowing you to enjoy this vibrant bowl all week without losing any flavor or quality.

Freezing

You can freeze cooked chicken and black beans, but it’s best to avoid freezing the corn salsa and fresh garnishes as they become watery upon defrosting. Freeze the chicken and beans in freezer-safe containers for up to three months, labeling with the date for easy meal prep.

Reheating

Reheat chicken and beans gently in a skillet or microwave until hot, adding a splash of water if beans look dry. Warm the rice covered to retain moisture. Add fresh garnishes just before serving to keep that fresh, vibrant crunch and flavor intact.

FAQs

Can I make the Copycat Chipotle Burrito Bowl vegetarian?

Absolutely! Simply skip the chicken and add extra beans, grilled vegetables, or tofu marinated with chipotle spices for a delicious vegetarian twist that still captures the bowl’s signature flavors.

What kind of rice is best for this burrito bowl?

Basmati rice is recommended because of its fragrant aroma and fluffy texture, which complements the citrus and spices beautifully. However, you can substitute with long-grain white rice or medium-grain rice if you prefer.

How spicy is the Copycat Chipotle Burrito Bowl?

The heat level is moderate thanks to the chipotle chiles and jalapeño. If you prefer it milder, reduce the amount of chipotle or omit the jalapeño. For spicier versions, add more chipotle or a pinch of cayenne pepper.

Can I cook the chicken on the stovetop instead of the grill?

Yes! Simply cook the marinated chicken breasts in a hot skillet over medium-high heat for about 6 to 8 minutes per side until cooked through. This method still sears beautifully and keeps the chicken juicy.

Is this recipe suitable for meal prep?

Definitely. The components hold up well when stored separately and can be quickly assembled for a wholesome, flavorful meal throughout the week. Just keep the wet ingredients like salsa and toppings separate until serving.

Final Thoughts

You really owe it to yourself to try making this Copycat Chipotle Burrito Bowl at home. It’s a wonderful way to enjoy all the smoky, tangy, fresh, and spicy flavors we love about Chipotle without waiting in line. Plus, you get the joy of customizing every ingredient exactly how you like it—whether you’re feeding a crowd or indulging solo. Once you try it, I promise you’ll want to make this vibrant bowl again and again! Happy cooking and savor every bite.

Copycat Chipotle Burrito Bowl Recipe

★★★★★

4.7 from 9 reviews

Author: Ethan
Total Time: 2 hours 70 minutes (including marinating time, 2 hours minimum)
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

This Copycat Chipotle Burrito Bowl is a flavorful and satisfying dish featuring smoky chipotle-marinated grilled chicken, cilantro-lime basmati rice, seasoned black beans, and fresh corn salsa. Topped with guacamole, pico de gallo, sour cream, and fresh cilantro, this bowl perfectly recreates the popular Chipotle experience at home, combining smoky, tangy, and fresh flavors in every bite.

Instructions

Make the Chipotle Chicken Marinade: In a food processor, combine the red onion, garlic, chipotle chile, adobo sauce, vegetable oil, juice of 1 lime, dried oregano, and ground cumin. Blend until smooth. Season the marinade with kosher salt and freshly ground black pepper to taste.
Marinate the Chicken: Transfer the marinade to a large resealable plastic bag. Add the chicken breasts, ensuring they are fully coated with the marinade. Seal the bag and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Grill the Chicken: Prepare a grill for high heat and heat it for about 5 minutes. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken until fully cooked and an instant-read thermometer reads 165°F, about 8 minutes per side. Transfer the chicken to a cutting board and set aside to rest.
Prepare Cilantro-Lime Rice: In a large saucepan over low heat, melt the butter. Add the rinsed basmati rice, 1/2 tsp kosher salt, and juice of 1 lime. Stir to coat the rice with butter and lime juice, cooking for about 1 minute. Add 2 cups of water and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender, approximately 22 to 25 minutes. Remove from heat and gently fold in chopped fresh cilantro and the remaining lime juice.
Cook the Black Beans: In a large skillet over medium heat, heat the neutral oil. Add the chopped yellow onion and cook, stirring occasionally, until slightly tender and golden, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant. Stir in the black beans with some of their liquid, 1 cup water, chipotle chile powder, ground cumin, and the bay leaf. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the beans thicken, about 15 to 20 minutes. Season with kosher salt and freshly ground black pepper to taste. Discard the bay leaf before serving.
Make the Corn Salsa: In a bowl, combine cooked corn, chopped red onion, finely chopped jalapeño, chopped fresh cilantro, fresh lemon juice, and fresh lime juice. Mix well and set aside to allow flavors to meld.
Assemble the Burrito Bowls: Slice the grilled chicken into bite-sized cubes. Divide the cilantro-lime rice evenly among serving bowls. Top each bowl with the sliced chicken, seasoned black beans, and corn salsa. Add dollops of guacamole, pico de gallo, and sour cream on top. Garnish with additional fresh cilantro and serve with lime wedges on the side for squeezing.

Notes

Marinate chicken overnight for deeper flavor and juicier texture.
Use fresh lime juice for the best citrus flavor in the rice and salsa.
Adjust the amount of chipotle chile and jalapeño according to your preferred spice level.
Basmati rice is recommended for its fluffy texture, but you can substitute with long-grain rice.
Frozen corn can be substituted with fresh corn kernels when in season for a fresher taste.
If you prefer a vegetarian version, substitute grilled chicken with grilled tofu or extra beans.
Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Grilling, Simmering, Sautéing
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl (approx. 1/4 recipe)
Calories: 580 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 63 g
Fiber: 11 g
Protein: 38 g
Cholesterol: 85 mg

Keywords: chipotle burrito bowl, copycat chipotle recipe, grilled chipotle chicken, cilantro-lime rice, black beans, corn salsa, homemade burrito bowl