Make your own Chipotle-inspired chicken burrito bowls at home! These bowls are packed with juicy, flavorful chicken, cilantro lime rice, fresh pico de gallo, creamy guacamole, corn salsa, black beans, and all your favorite toppings. Everything is made from scratch, so you know exactly what goes into your meal and can customize it however you like.
- Why You’ll Love This Recipe
- Chipotle Chicken Burrito Bowls Ingredients
- How to make Chipotle Chicken Burrito Bowls?
- Frequently asked questions
- Tips and Tricks
- How to make guacamole
- How to make pico de gallo
- How to make corn salsa
- How to make cilantro lime rice Ingredients
- How to prep ahead and store
- More recipes to try
Why You’ll Love This Recipe
- Fresh and delicious: Every bite is packed with fresh ingredients, bold flavors, and delicious textures.
- Easy to customize: Choose your favorite toppings, adjust the spice level, and make each bowl your own.
- Perfect for meal prep: Prepare all the ingredients ahead of time and assemble your bowls throughout the week.
- Great for the whole family: Set everything out buffet-style so everyone can build their own bowl or wrap.
- Versatile: Make it with chicken, beef, or a vegetarian protein option, depending on what you prefer.
- Better homemade: You can control the ingredients, seasoning, and portions while enjoying your favorite restaurant-style meal at home.
Chipotle Chicken Burrito Bowls Ingredients
This recipe includes several simple components that come together to make the perfect burrito bowl. You can prepare everything at once or make a few components ahead of time.
1. chipotle chicken
- Boneless chicken thighs or chicken breast: Both work well. Chicken thighs are extra juicy, while chicken breast is a leaner option.
- Chipotle sauce: Adds a smoky, spicy flavor to the marinade.
- Salt and black pepper: Bring out the flavor of the chicken.
- Garlic powder and onion powder: Add savory flavor throughout the chicken.
- Paprika: Gives the chicken a beautiful color and a rich, smoky taste.
- Fresh cilantro: Adds freshness to the marinade.
- Olive oil: Helps coat the chicken and keeps it juicy while cooking.
- Lemon or lime juice: Adds brightness and balances the smoky seasoning.
2.Pico de gallo
- Tomatoes: Fresh tomatoes create the juicy base of this salsa.
- Red or white onion: Adds a little crunch and sharpness.
- Cilantro or parsley: Brings freshness to the mixture.
- Jalapeño or chili flakes: Adds a little heat. Adjust according to your taste.
- Garlic: Gives the salsa extra flavor.
- Lemon or lime juice: Adds a fresh, tangy taste.
- Olive oil: Adds richness and helps bring the ingredients together.
- Salt: Enhances all the fresh flavors.
3. guacamole
- Ripe avocados: The star ingredient, giving the guacamole its creamy texture.
- Tomato: Adds freshness and a little texture.
- Onion: Provides a mild crunch and flavor.
- Cilantro or parsley: Adds a fresh herbal taste.
- Lemon juice: Keeps the guacamole bright and adds a delicious tang.
- Olive oil: Makes the mixture extra smooth and rich.
- Garlic: Adds a savory flavor.
- Jalapeño or chili flakes: Gives the guacamole a little kick.
- Salt: Brings all the flavors together.
4. corn salsa
- Corn: Canned or frozen corn works perfectly and adds natural sweetness.
- Red onion: Adds crunch and a sharp flavor.
- Fresh cilantro: Gives the salsa a refreshing taste.
- Jalapeño: Adds a little spice.
- Lemon or lime juice: Brightens the sweet corn.
- Salt and black pepper: Season the salsa.
- Cumin: Adds a warm, earthy flavor.
- Paprika: Gives the corn a mild smoky taste.
5. Black beans
- Black beans: Canned black beans make this component quick and easy.
- Water: Creates a little cooking liquid for the beans.
- Chipotle sauce: Adds smoky flavor.
- Salt and black pepper: Season the beans.
- Cumin: Adds warmth and depth.
- Lemon or lime juice: Finishes the beans with a little acidity.
6. Cilantro lime rice
- Jasmine or basmati rice: Both make a delicious, fluffy base for your bowl.
- Water: Cooks the rice until tender.
- Olive oil: Helps keep the rice moist and flavorful.
- Salt: Seasons the rice.
- Fresh cilantro: Adds freshness and color.
- Lemon or lime juice: Gives the rice its signature bright, citrusy flavor.
7. Creamy chipotle sauce
- Mayonnaise: Creates a rich, creamy base.
- Sour cream or yogurt: Adds a cool, tangy flavor and balances the spice.
- Chipotle sauce: Gives the dressing its smoky, spicy taste.
- Lemon juice: Adds freshness.
- Garlic: Adds a savory kick.
- Honey: Balances the smoky and tangy flavors.
- Salt and black pepper: Season the sauce.
- Fresh cilantro (optional): Adds extra freshness.
8. Toppings and extras
- Chopped lettuce: Adds a fresh crunch.
- Shredded marble cheese: Adds a creamy, cheesy finish.
- Tortilla chips: Perfect for adding crunch or scooping up the toppings.
- Salsa: Serve your favorite salsa for extra flavor.
- Sour cream: Adds a cool, creamy contrast to the seasoned chicken.
- lime slice
How to make Chipotle Chicken Burrito Bowls?
1. Marinate the chicken. Mix the chicken with chipotle sauce, seasonings, cilantro, olive oil, and lemon or lime juice. Cover and refrigerate while preparing the other ingredients.
2. Prepare the fresh toppings. Mix the ingredients for the pico de gallo, guacamole, and corn salsa in separate bowls. Cover and refrigerate.
3. Cook the rice. Rinse the rice, then add it to a pot with olive oil, salt, and hot water. Bring to a boil, cover, and cook over low heat until tender. Rest for 5–10 minutes, fluff with a fork, and mix in cilantro and lemon or lime juice.
4. Cook the black beans. Simmer the rinsed beans with water, chipotle sauce, cumin, salt, and black pepper for 8–10 minutes. Stir in lemon or lime juice before removing from the heat.
5. Make the chipotle sauce. Mix all the sauce ingredients until smooth, then refrigerate until serving. You can also use salsa and sour cream instead.
6. Cook the chicken. Grill, pan-fry, air-fry, or bake the marinated chicken until it reaches an internal temperature of 165°F (74°C). Let it rest briefly, then cut into bite-sized pieces. Grilling is my favorite because it adds delicious smoky flavor!
7. Assemble the bowls. Divide the cilantro lime rice between bowls and add the chicken, black beans, pico de gallo, guacamole, corn salsa, and lettuce. Finish with cheese, chipotle sauce, salsa, sour cream, and tortilla chips.
Serve everything family-style so everyone can build their own bowl or wrap.
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes! Both work well. Chicken thighs are juicier, while chicken breast is a leaner option.
Can I make these bowls ahead of time?
Absolutely! Prepare the components in advance and assemble the bowls when you’re ready to eat. They’re perfect for meal prep!
Can I make them vegetarian?
Yes! Skip the chicken and add extra black beans, grilled vegetables, or your favorite plant-based protein.
Can I make burrito wraps instead?
Of course! Add your favorite fillings to a large tortilla, fold in the sides, and roll tightly.
Can I use canned or frozen corn?
Yes! Drain canned corn well or thaw and drain frozen corn before making the salsa.
Do I have to use chipotle sauce?
No! You can substitute it with chili powder and paprika for a different flavor. Feel free to adjust the seasonings to your taste and make the recipe your own.
Can I use beef instead of chicken?
Absolutely! You can use grilled steak, pulled beef, or ground beef cooked with taco seasoning. All three are delicious options for burrito bowls.
Do I have to make all the sides from scratch?
Not at all! Make whichever sides you like and save time by using store-bought guacamole, salsa, rice, or other toppings. Customize the bowls to your preference!
Tips and Tricks
- Marinate the chicken: If you have time, let the chicken marinate for a few hours for extra flavor and juicy results.
- Don’t overcook the chicken: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) while staying juicy.
- Customize the seasoning: Adjust the chipotle sauce, chili powder, and paprika to your preferred flavor and spice level.
- Prep ahead: Make the rice, beans, salsas, and sauce ahead of time to make assembling the bowls easier.
- Save time with store-bought ingredients: You don’t have to make everything from scratch! Use store-bought salsa, guacamole, or other toppings if you’re short on time.
- Keep everything separate: Store the chicken, rice, beans, and fresh toppings in separate containers to keep everything fresh for meal prep.
- Make it your own: Use chicken, steak, ground beef, or a vegetarian protein, and add whichever toppings your family enjoys.
- Serve it family-style: Arrange everything in separate bowls and let everyone build their own burrito bowl or wrap.
- Don’t forget the crunch: Add tortilla chips just before serving for extra texture and flavor.
- Adjust the portions: Prepare only the sides you enjoy, and make more of your family’s favorites to avoid unnecessary leftovers.
How to make guacamole
Ingredients
- 4 ripe avocados
- 1 small tomato, diced very small
- 1 small onion, diced very small
- ¼ cup chopped cilantro, parsley, or a mix of both
- Juice of 1 large lemon
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp chili flakes or 1 small jalapeño, finely chopped
- Salt to taste
Instructions
- Mash the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until creamy, leaving a little texture if you prefer.
- Add the vegetables: Add the finely diced tomato, onion, and chopped cilantro or parsley.
- Season: Add the minced garlic, chili flakes or jalapeño, lemon juice, olive oil, and salt.
- Mix: Gently mix everything together until well combined.
- Taste and adjust: Taste the guacamole and add more salt, lemon juice, or jalapeño if needed.
How to make pico de gallo
Ingredients
- 4 tomatoes, diced very small
- 1 small red or white onion, diced very small
- ¼ cup chopped cilantro, parsley, or a mix of both
- 1 tsp crushed chili flakes or 1 small jalapeño, finely chopped
- 1 clove garlic, minced
- Juice of 1 lemon or lime
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prepare the vegetables: Dice the tomatoes and onion very small and add them to a bowl.
- Add the herbs: Add the chopped cilantro, parsley, or a mix of both.
- Add the flavour: Stir in the minced garlic, chili flakes or finely chopped jalapeño, lemon or lime juice, and olive oil.
- Season: Add salt to taste and gently mix everything together.
- Let it sit: Let the pico de gallo sit for a few minutes before serving so the flavours can come together.
- Serve: Enjoy fresh with your steak tacos, tortilla chips, or as a topping for your favourite dishes.
How to make corn salsa
Ingredients
- 2 cups corn (2 cans, drained, or frozen corn, thawed)
- 1 small red onion, finely diced
- ¼ cup chopped fresh cilantro
- 1 small jalapeño, finely chopped
- Juice of 1 small lime or lemon
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp paprika
Instructions
- Drain the canned corn well, or thaw and drain the frozen corn.
- Add the corn, diced red onion, cilantro, and jalapeño to a bowl.
- Add the lemon or lime juice, salt, black pepper, cumin, and paprika.
- Mix everything well, taste, and adjust the seasoning as needed.
- Refrigerate until ready to serve.
How to make cilantro lime rice
Ingredients
- 2 cups jasmine or basmati rice
- 2½ cups water
- 2 tbsp olive oil
- 1 tsp salt
- ¼ cup chopped fresh cilantro
- Juice of 1 small lime or lemon
Instructions
1. Rinse the rice under cold water until the water runs clearer. If needed, soak according to the package instructions, then drain.
2. Add the rice, olive oil, salt, and hot water to a pot. Bring to a boil, then cover and reduce the heat to low.
3. Cook for about 12–15 minutes, or according to the rice package instructions, until the water is absorbed and the rice is tender.
4. Remove from the heat and let the rice rest, covered, for 5–10 minutes.
5. Fluff with a fork, then mix in the chopped cilantro and lime or lemon juice.
6. Serve warm with your Chipotle chicken burrito bowls!
How to prep ahead and store
Meal Prep: You can prepare most of the burrito bowl ingredients ahead of time to make mealtime easier. Marinate the chicken, cook the rice and black beans, and prepare the corn salsa, pico de gallo, and chipotle sauce. Store everything separately in airtight containers in the refrigerator until ready to serve. For the best flavor and freshness, prepare the guacamole closer to serving time.
Chicken: Store cooked chicken in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly before serving.
Cilantro Lime Rice: Refrigerate promptly in a shallow, airtight container and use within 3–4 days. Reheat until steaming hot.
Black Beans: Store in an airtight container in the refrigerator for 3–4 days.
Pico de Gallo and Corn Salsa: Store separately in airtight containers in the refrigerator for up to 3–4 days. Drain any excess liquid before serving if needed.
Guacamole: For the best taste and color, make it fresh. If preparing ahead, add extra lemon or lime juice, press plastic wrap directly against the surface, and refrigerate.
Chipotle Sauce: Store in a sealed container in the refrigerator for 3–4 days.
Lettuce and Other Toppings: Store chopped lettuce separately in an airtight container lined with paper towel to help absorb excess moisture. Keep cheese, tortilla chips, salsa, and sour cream separate until serving.
Assembling Meal Prep Bowls: Divide the rice, chicken, and black beans into meal prep containers. Keep fresh toppings and sauces separate when possible, then assemble your bowls when you’re ready to eat.
Food Safety Tip: Refrigerate cooked ingredients within two hours of cooking. Keep your refrigerator at 40°F (4°C) or below, and reheat leftovers to 165°F (74°C).
More recipes to try
Chipotle chicken burrito bowls
Ingredients
For the Chicken
- 1 kg boneless chicken thighs or breast
- ¼ cup chipotle sauce
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp paprika
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- Juice of 1 small lemon or lime
For the Pico de Gallo
- 4 tomatoes finely diced
- 1 small onion finely diced
- ¼ cup chopped cilantro or parsley
- 1 small jalapeño or 1 tsp chili flakes
- 1 garlic clove minced
- Juice of 1 lemon or lime
- 2 tbsp olive oil
- Salt to taste
For the Guacamole
- 4 ripe avocados
- 1 small tomato finely diced
- 1 small onion finely diced
- ¼ cup chopped cilantro or parsley
- Juice of 1 large lemon
- 2 tbsp olive oil
- 1 garlic clove minced
- 1 small jalapeño or 1 tsp chili flakes
- Salt to taste
For the Corn Salsa
- 2 cups corn 2 cans, drained, or frozen
- 1 small red onion finely diced
- ¼ cup chopped cilantro
- 1 small jalapeño finely chopped
- Juice of 1 small lemon or lime
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp paprika
For the Black Beans
- 1 can black beans rinsed and drained
- 1 cup water
- 1 tbsp chipotle sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- 1 tbsp lemon or lime juice
For the Cilantro Lime Rice
- 2 cups jasmine or basmati rice
- 2½ cups water
- 2 tbsp olive oil
- 1 tsp salt
- ¼ cup chopped cilantro
- Juice of 1 small lemon or lime
For the Chipotle Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream or yogurt
- 1 tbsp chipotle sauce
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1 tsp honey
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped cilantro optional
Topping
- Chopped lettuce
- Shredded marble cheese
- Tortilla chips
- Salsa and sour cream
Instructions
- Marinate the chicken: Mix the chicken with all the marinade ingredients. Cover and refrigerate while preparing the other components.
- Make the pico de gallo: Mix all the ingredients in a bowl. Cover and refrigerate.
- Make the guacamole: Mash the avocados, then mix with the remaining ingredients. Cover and refrigerate.
- Make the corn salsa: Combine the corn, onion, cilantro, jalapeño, lemon or lime juice, and seasonings. Mix well.
- Cook the rice: Rinse and drain the rice. Add to a pot with olive oil, salt, and hot water. Bring to a boil, cover, and cook over low heat until tender. Rest for 5–10 minutes, then fluff with a fork and mix in the cilantro and lemon or lime juice.
- Cook the black beans: Simmer the beans with water, chipotle sauce, salt, pepper, and cumin for 8–10 minutes. Stir in lemon or lime juice.
- Make the chipotle sauce: Mix all the sauce ingredients until smooth. Refrigerate until serving. You can use salsa and sour cream instead.
- Cook the chicken: Grill, pan-fry, air-fry, or bake until the chicken reaches an internal temperature of 165°F (74°C). Let rest, then cut into bite-sized pieces.
- Assemble: Add rice to each bowl, followed by chicken, black beans, pico de gallo, guacamole, corn salsa, and lettuce. Finish with cheese, chipotle sauce, salsa, sour cream, and tortilla chips.
Notes
- You can use chicken thighs or chicken breast. Thighs are juicier, while breast is a leaner option.
- Adjust the chipotle sauce, jalapeño, and seasonings to your taste. You can substitute chili powder and paprika for the chipotle sauce in the chicken marinade.
- Save time by using store-bought salsa, guacamole, or other toppings.
- You don’t have to make every side. Choose your favorite toppings and customize your bowl.
- Swap the chicken for grilled steak, pulled beef, or ground beef cooked with taco seasoning.
- Serve as burrito bowls or wrap everything in large tortillas.
- For meal prep, store the chicken, rice, beans, fresh toppings, and sauces separately in airtight containers in the refrigerator.