Copycat Chipotle Chicken Burrito Bowls
Love grabbing Chipotle when you need something quick? Well, I’ve got you covered for this at-home version that’s even tastier and saves you some money from buying it out! These Copycat Chipotle Chicken Burrito Bowls are perfect to make at home and also make for an easy meal to meal prep for the week too.
One of my favorite easy meals to grab out when I’m in a pinch is Chipotle. Does it get any better than rice, beans, delicious chicken and topped with a creamy sauce!? I’ve been making different versions of these at-home Chipotle Chicken Burrito Bowls and I’m convinced they taste better than the original. Plus, there are lots of ways to switch them up so you never get sick of it! It will easily become a new meal to have on a weekly basis and one to meal prep too 😉
There are a few reasons why I love these bowls and have them on my dinner rotation. First, cooking chicken thighs for these are so delicious and add a lot of flavor. Second, I love grabbing some of the frozen ingredients from Trader Joe’s like the roasted corn and jasmine rice that I used here. Finding ways to make this even simpler to make is a great way to simplify the meal and another reason this quickly becomes a go-to meal! Lastly, instead of a bunch of salsas on top, I love the creamy sauce I used here made with just mayo, hot sauce, lime, cumin and chili powder.
What you need to make Copycat Chipotle Chicken Burrito Bowls:
- Chicken Thighs
- Chipotle Peppers
- Olive Oil
- Lime
- Garlic cloves
- Jasmine Rice
- Cilantro
- Bell Peppers
- Yellow onion
- Black Beans
- Roasted Corn
- Sea Salt
- Black Pepper
- Cumin
- Oregano
What you need for the creamy sauce:
- Mayo
- Hot Sauce
- Lime
- Cumin
- Chili Powder
How to make these bowls:
- Start by preparing the chipotle marinade for the chicken thighs.
- In a blender, add chipotle peppers, lime juice, garlic cloves, olive oil, cumin, oregano, sea salt and water. Mix to combine.
- Place in a bag to marinade with chicken for 3 hrs.
- Cook your chicken on a cast iron skillet until it reaches an internal temperature of 165 degrees. Let it sit for a few minutes.
- Prepare your cilantro lime rice by combining jasmine rice, cilantro and lime. Mix together.
- Mix together sauce ingredients by combining mayo, cumin, lime, chili powder and hot sauce or sriracha.
- Chop up peppers and onion. In a heated skillet, add to saute until fork tender.
- Drain and rinse black beans.
- Heat up roasted corn according to package. I like to use the frozen corn from Trader Joe’s but you can use any that you like here!
- Assemble bowls with cilantro lime rice, sauteed onion and peppers, black beans, corn and chipotle chicken.
- Top with creamy sauce!
- Enjoy!
How to store your leftover burrito bowls:
It’s best to store any leftover ingredients in a sealed container in the fridge. I like using these for easy storage! If you’re looking for good meal prep containers, these are great to take with you for an on the go lunch!
If you want to switch these up, try doing this:
- Drizzle your favorite sauce on top!
- Switch brown rice for cilantro lime rice or try cauliflower rice.
- Add in pickled onions, fresh tomato or lettuce!
If you like this recipe, you may also like these recipes on One Balanced Life:
FAQs
It’s best to make the chicken, cilantro lime rice, pickled onions and creamy sauce as meal prep. Once you have those prepped, you can easily assemble these bowls during the week.
Pickled onions add the best flavor to everything, but especially to this burger bowl! Start by chopping up the red onion in half and then into some thin “C” slices. Set aside to make the brine. Take 6oz of water and set to a boil on the stove. Put in 1 tbsp salt with 1 tbsp white sugar into the mason jar with red onion. Pour in the boiled water and then fill the rest of the jar with white vinegar. Place lid on mason jar and give it a spin to let onions soak it up. Store in the fridge for the week!
Yes! You can use any of your favorite sauces. Or try my jalapeño sauce which would be delicious on these.
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Copycat Chipotle Chicken Burrito Bowls
These Copycat Chipotle Chicken Burrito Bowls are perfect to make for an easy weeknight dinner and packed with flavor! Great to add into your meal prep routine too.
Ingredients
- 1.5lb chicken thighs
- 1/2 cup chipotles in adobo sauce
- 1 lime, juiced
- 2 garlic cloves
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- for the cilantro lime rice:
- 2 cups jasmine rice
- 2 tbsp cilantro
- 1 lime, juiced
- for the sauteed peppers:
- 1 green pepper
- 1 red pepper
- 1/2 cup yellow onion
- 1/2 tsp sea salt
- 1 tbsp olive oil
- for toppings:
- 1/2 cup black beans
- 1/2 cup roasted corn
- for the creamy sauce:
- 1/4 cup mayo
- 2 tsp hot sauce
- 1/4 tsp cumin
- 1/4 lime, juiced
- 1/2 tsp chili powder
Instructions
- Start by preparing the chipotle marinade for the chicken thighs.
- In a blender, add chipotle peppers, lime juice, garlic cloves, olive oil, cumin, oregano, sea salt and water. Blend to combine.
- Place in a bag to marinade with chicken for 3 hrs.
- Cook your chicken on a cast iron skillet until it reaches an internal temperature of 165 degrees. Let it sit for a few minutes before cutting into it.
- Prepare your cilantro lime rice by combining jasmine rice, cilantro and lime. Mix together.
- Mix together sauce ingredients by combining mayo, cumin, lime, chili powder and hot sauce.
- Chop up peppers and onion. In a heated skillet, add to saute with 1 tbsp olive oil and sea salt.
- Drain and rinse black beans.
- Heat up roasted corn according to package. I like to use the frozen corn from Trader Joe's but you can use any that you like here!
- Assemble bowls with cilantro lime rice, sauteed onion and peppers, black beans, corn and chipotle chicken.
- Top with creamy sauce!
- Enjoy!
Notes
Chicken will make enough for more than 2 bowls.
Split up topping ingredients in half.
I like to use frozen jasmine rice from Trader Joe's to keep it simpler!
This looks delicious…. I was told that grape seed oil is an inflammatory oil not to eat it. Can avocado or olive oil be substituted? Also can avocado oil mayo be substituted? I don’t eat regular mayo mad with soybean oil. Thanks!
Yes! You just want a high heat cooking oil for the cast iron so avocado oil would be the best sub! Also avocado oil mayo is great! I use that all the time 🙂