Copycat Chipotle Chicken Bowl
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This Copycat Chipotle Chicken Bowl is just as good (or better) than the real thing. Packed full of Southwest flavors and it’s super easy to make.
I love going out to restaurants, but honestly, I like it even better when I can recreate my favorite dishes at home. I know that sometimes the copycat recipes miss the mark, but this Chipotle copycat hits the nail on the head. And it’s budget-friendly compared to eating out.
One reason people love Chipotle is that it’s considered healthy “fast food”. You have to admit, healthy options at most fast food places are limited, or not healthy at all. So Chipotle really has the upper hand in this department.
You can customize this burrito bowl any way you would like. We’ve included a variety of ingredients and toppings but don’t feel limited. Pile on whatever you prefer! And don’t forget to add the BEST Southwest Dressing to make it complete.
What’s in a Chipotle Chicken Bowl?
Chicken – we are going to marinate the chicken breast in a mixture of oil, lime juice, chili and garlic powder, cumin, paprika, onion powder, salt, pepper, and cayenne pepper. If you don’t want a spicy kick, feel free to leave off the cayenne.
Rice – you can use brown or white rice.
Lettuce – choose your favorite. Most prefer iceberg but if you want a more nutritious option go with a blend of romaine, a spring mix or even spinach.
Assorted Veggies
- Black beans
- Corn
- Red onion
- Pico de Gallo -use store-bought or make your own
Optional Ingredients but Oh So Good!
We are listing some optional toppings. They add so much flavor and really make this chicken bowl a loaded meal.
- Tomatoes
- Bell peppers
- Salsa
- Cheddar Cheese
- Sour Cream
- Cilantro
- Lime wedges
This is my favorite Southwest Dressing and it’s delicious on this bowl.
Preparing the Chicken for the Burrito Bowl
If you’ve ever had chicken that didn’t have much flavor, it probably wasn’t marinated. Don’t skip this step because it makes a world of difference in infusing your chicken with flavor.
For starters, you are going to combine the marinade ingredients in your favorite mixing bowl and whisk.
Place in the fridge for about 20 minutes. You can always marinate for longer if you have time, but I wouldn’t recommend going past an hour or two. The texture tends to change if marinated longer than that.
After marinating, you’ll add some oil to a skillet and heat. Place the chicken in the pan and cook until the internal temperature reaches 165 degrees F.
For a flavor boost, add the bell peppers to the skillet and cook with the chicken versus adding them to the bowl raw.
Tips for Making, Storing, and Meal Prepping
- Use the recipe as a guide. Customize with your favorite toppings in the quantities you prefer.
- Substitute cauliflower rice for a low carb option.
- Use microwavable ready rice to save time.
- Top with my Fiesta Salad for a fun option.
- You can also grill the chicken instead of cooking it in a skillet.
- To meal prep the protein, cook a double or triple batch of chicken to stash in the freezer for future meals.
- For weekend meal prepping, cook the chicken and prep the toppings over the weekend for easy, healthy meals all week. Store ingredients separately to maintain the best quality.
- Keeps for 3-5 days in the refrigerator.
More of my Favorite Chicken Recipes:
- Instant Pot Chicken Thighs and Rice
- Chicken Cobb Salad {with Homemade Vinaigrette}
- Italian Grilled Chicken
- Italian Chicken Potato Green Bean Bake
- Easy Chicken Spaghetti {Weeknight Version}
- Best Chicken Spaghetti Recipe
- How To Make Easy Meal Prep Chicken
- 15 Easy Recipes to Make with Canned Chicken
**Pin the Copycat Chipotle Chicken Bowl Recipe for Later**
Chipotle Chicken Bowl
Equipment
Ingredients
CHICKEN & MARINADE
- 1 pound chicken breasts, boneless, skinless
- 3 tablespoons olive or avocado oil
- 2 teaspoons fresh lime juice
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
BOWL
- 1 cup white or brown rice, cooked
- 2 cups lettuce, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn
- ½ cup red onion
- 1 cup Pico de Gallo
- 1 avocado, sliced
OPTIONAL TOPPINGS
- Bell peppers, (** see notes)
- Tomatoes
- Salsa
- Cheddar cheese, shredded
- Sour cream
- Cilantro
- Lime wedges
Instructions
CHICKEN
- In a medium bowl, whisk together olive oil, lime juice and seasonings.
- Add chicken and turn to coat. Marinate for 20 minutes in refrigerator.
- Add a drizzle of olive oil to a heavy skillet and heat to medium. Add chicken and cook over medium heat for 10-15 minutes, turning several times. Chicken is done when internal temperature reaches 165 degrees F.
- Remove chicken to cutting board and allow to rest.
- Slice or dice chicken after it has cooled.
BOWL
- While the chicken is cooking, cook the rice according to package directions.
- Clean and cut vegetables; drain and rinse black beans.
- Assemble burrito bowls with toppings of your choice.
Notes
- Cook the peppers with the chicken for an extra flavor boost.
- Top with my go-to creamy Southwest Dressing.
- Use microwavable ready rice to save time.
- Substitute with cauliflower rice for a low carb option.
- Store leftovers in the refrigerator for 3-5 days.
- Use the recipe as a guide. Customize with your favorite toppings in the quantities you prefer.
- This is an easy meal prepping option. Cook the chicken and prep the toppings over the weekend for easy, healthy meals all week. Store ingredients separately in the refrigerator, to maintain the best quality.
- Optional ingredients are not included in nutritional calculations.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
