Skip the line and make your favorite Chipotle Burrito Bowl at home! This easy recipe is packed with juicy copycat Chipotle chicken, cilantro lime rice, fresh corn salsa, creamy guacamole, and black beans—all the bold flavors you love, made right in your own kitchen.
My guess is that you’re here because you love Chipotle Burrito Bowls as much as I do.
Blame it on the fact that I’ve lived in Texas my entire life, or perhaps the 4-year time I spent in San Antonio, but this girl loves her Mexican food!
While Chipotle’s food IS incredible, I think we can make it just a WEE bit better than the restaurant when we make it at home with a few simple tweaks to each component of the burrito bowl.
Yup! We’re tackling ALL of it here, from the cilantro lime rice and copycat Chipotle chicken to that irresistible Chipotle Corn Salsa recipe and even their signature guacamole—and if you’d like to get fancy you can even make their fajita veggies!
Once you try out this homemade version you just might never go back 🙂
Ingredients You’ll Need
Please see the recipe card below for a full list of ingredients and amounts.
- Chicken. To make authentic Chipotle chicken, you need chipotle chiles in adobo sauce, a red onion, garlic, lime juice, chili powder, cumin, dried oregano, brown sugar, salt and pepper, oil, and chicken breasts.
- Rice. For the Cilantro Lime Rice, it’s best if you use long-grain white rice with some lime juice, and fresh cilantro.
- Corn salsa. It’s so easy to throw together this Corn Salsa. It calls for basic ingredients like fresh, frozen, or canned corn, cilantro, red onion, jalapeño, lemon and lime juice, and cumin.
- Guacamole. To whip up a simple homemade guacamole, you need ripe avocados, lime juice, and cilantro.
- Tomatoes. Diced tomatoes with the seeds removed are the perfect fresh topping for these burrito bowls. Any variety of tomato can work.
- Black beans. You can buy a can at your local grocery store, or make your own Instant Pot Black Beans. It’s so quick and easy.
- Sour cream. Totally optional, just like any of the toppings. But it adds an irresistible creaminess you don’t want to miss.
- Shredded cheese. Choose your favorite type of cheese. You can buy pre-shredded to save time or shred your own at home.
For the exact measurements and detailed instructions, please see the recipe card below.
How to Make Chipotle Burrito Bowls at Home
Please see the recipe card below for specific ingredient amounts and full detailed instructions.
Step 1: Make the Chipotle Chicken
Blend chipotle peppers in adobo, onion, garlic, lime juice, spices, sugar, salt, pepper, and oil in a food processor until smooth. Pound the chicken to an even thickness, then marinate for 30 minutes or up to 24 hours.
Step 2: Cook the chicken in a skillet over medium heat for 7-8 minutes per side (breasts) or 9-10 minutes (thighs), brushing with extra marinade.
Step 3: Cook the Cilantro Lime Rice
Rinse the rice to remove excess starch. Boil water, add oil, salt, and rice, then simmer covered for 20-25 minutes. Fluff with a fork and stir in lime juice, cilantro, and oil until combined.
Step 4: Make the Chipotle Corn Salsa
In a large bowl, combine corn, cilantro, red onion, jalapeño, lime and lemon juice, and seasonings. Stir well to mix everything evenly.
Step 5: Prepare the Guacamole
Mash ripe avocados in a bowl, season with salt and lime juice, and mix in diced tomatoes and onions if desired. Stir until creamy. (And if you’re not sure how, here are instructions on how to cut an avocado.)
Step 6: Assemble the Burrito Bowls
Layer cilantro lime rice in bowls, then top with chipotle chicken, corn salsa, and guacamole. Add your favorite toppings like roasted tomato salsa, pico de gallo, Chipotle fajita veggies, hot sauce (if desired), black beans, cheese, shredded lettuce, and sour cream.
Can I make Chipotle Burrito Bowls ahead of time?
Yes! Prepare all the components in advance, store them separately in airtight containers, and assemble when ready to eat. It’s perfect for meal prep and stays fresh for up to 4 days in the fridge.
How can I make these Chipotle Bowls less spicy?
To make Chipotle Bowls less spicy, reduce the amount of chipotle peppers in adobo sauce or remove the seeds before blending the marinade. Adding more cooling toppings like sour cream, guacamole, and shredded cheese helps balance out the heat if you’ve already prepared your bowl components.
email this recipe!
Enter your email and we’ll send it directly to you.
Prevent your screen from going dark
-
For the Chipotle Chicken: Place chicken in a gallon-sized Ziploc bag and pound to about ½-inch thick using a meat mallet or rolling pin. Remove from the plastic bag and transfer to a cutting board. Slice chicken into six 4-ounce pieces.
1 ½ pounds boneless, skinless chicken breasts
-
Add chipotle peppers and adobo sauce to a food processor or blender along with ¼ cup of the red onion, 2 garlic cloves, 2 tablespoons of the lime juice, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon brown sugar, 1 ½ teaspoons salt, ½ teaspoon black pepper, and 2 tablespoons of the avocado oil. Blend for 15 seconds, scrape down the sides and blend for 15 more seconds, or until smooth. Pour the mixture over the chicken, seal the bag, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.
¼ cup chipotle peppers in adobo sauce, 2 garlic cloves, 1 teaspoon chili powder, 1 ½ teaspoons cumin, 1 teaspoon dried oregano, 1 teaspoon packed brown sugar
-
When ready to cook, transfer the chicken to a bowl, being careful to reserve any leftover marinade in the plastic bag. Allow the chicken to rest at room temperature for 10 minutes.
-
Add 1 tablespoon avocado oil to a large cast-iron skillet over medium heat. Once heated, add the chicken in a single layer. Cook for 7-8 minutes, brush generously with any leftover marinade, flip, and continue cooking for another 5-8 minutes, or until the internal temperature reaches 160°F.
-
Remove the chicken from the skillet, place on a clean plate, and tent with aluminum foil, where it will continue to cook. Ensure it has reached an internal temperature of 165°F. Then, when cool enough to handle, cut it into bite-sized cubes.
-
For the Cilantro Lime Rice: Add water to a medium-sized pot and bring to a boil. Once boiling, add rice, 1 tablespoon of the avocado oil, and1 teaspoon salt. Bring the ingredients back to a boil and then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender. Allow to sit, uncovered, for 5 minutes.
1 ¾ cup water, 1 cup long-grain white rice
-
Fluff the rice with a fork and mix in the remaining 1 tablespoon avocado oil, 2 tablespoons lime juice, and ½ cup cilantro. Set aside until ready to serve.
-
For the Corn Salsa: Add the corn, ¼ cup cilantro, the remaining ¼ cup red onion, 1 diced jalapeño, 2 tablespoons of the lime juice, 1 tablespoon lemon juice, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper to a large bowl. Toss until just combined and set aside until ready to serve.
1 (15.25-ounce) can corn, 1 jalapeño, 1 tablespoon lemon juice, ½ teaspoon paprika
-
For the Guacamole: Add the avocados and the remaining 2 teaspoons lime juice to a large bowl. Mash with a large fork or potato masher until mostly smooth with a few lumps remaining. Mix in the remaining 2 tablespoons cilantro, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cover tightly with plastic wrap and refrigerate until ready to serve.
2 large avocados
-
To Assemble the Burrito Bowls: Serve cilantro lime rice with chipotle chicken, corn salsa, guacamole, diced tomatoes or pico de gallo, beans, cheese, sour cream, and lettuce, if desired.
Diced tomatoes, 1 (15.5-ounce) can black beans, Sour cream, Shredded Monterey Jack cheese, Romaine lettuce
- Meal Prep Instructions: Prep all components ahead and store them separately in airtight containers for up to 4 days. Assemble when ready to eat for fresh, flavorful bowls.
- Decrease the Spice: Reduce chipotle peppers or remove seeds to make the bowls less spicy. Add cooling toppings like sour cream, guacamole, or cheese to balance the heat.
- Increase the Heat: Add extra chipotle peppers in adobo sauce or include some of the seeds when blending the marinade. You can also mix in diced jalapeños, sprinkle red pepper flakes, or drizzle your bowl with hot sauce like Chipotle’s signature hot salsa for an extra fiery kick!
- Marinate for Flavor: Let the chicken marinate for at least 30 minutes (or overnight) for juicy, flavorful results.
- Fresh Guac Tip: Make guacamole just before serving for the best flavor and color. If prepping ahead, press plastic wrap directly onto the surface to prevent browning.
- Use Fresh Lime Juice: Skip the bottled lime juice—freshly squeezed adds bright, zesty flavor to the cilantro lime rice.
Calories: 759kcal, Carbohydrates: 79g, Protein: 44g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 19g, Trans Fat: 0.02g, Cholesterol: 87mg, Sodium: 1805mg, Potassium: 1511mg, Fiber: 17g, Sugar: 6g, Vitamin A: 771IU, Vitamin C: 21mg, Calcium: 79mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
