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 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!? 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! Hello, new meal to have on a weekly basis 😉

There are a few reasons why I love these bowls. 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! 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
  • Soy Sauce
  • Grapeseed Oil
  • Black Beans
  • Tomatoes
  • Jasmine Rice
  • Cilantro
  • Lime
  • Pickled onions
  • Roasted corn

What you need for the creamy sauce:

  • Mayo
  • Hot Sauce
  • Lime
  • Cumin
  • Chili Powder

How to make these bowls:

  1. Start by marinating your chicken in the soy sauce and grapeseed oil. Let it marinate for at least an hour.
  2. Cook your chicken on a cast iron skillet until it reaches an internal temperature of 165 degrees. Let it sit for a few minutes.
  3. Prepare your cilantro lime rice by combining jasmine rice, cilantro and lime. Mix together.
  4. Mix together sauce ingredients by combining mayo, cumin, lime, chili powder and hot sauce or sriracha.
  5. Chop up ingredients like tomatoes and romaine lettuce.
  6. Drain and rinse black beans.
  7. 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!
  8. Assemble bowls with romaine lettuce, cilantro lime rice, pickled onions, black beans, tomatoes and chicken.
  9. Top with creamy sauce!
  10. Enjoy!

How to store your leftover burrito bowls:

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.

If you want to switch these up, try doing this:

  • Drizzle your favorite sauce on top!
  • Switch brown rice for cilantro lime rice or leave off the rice!
  • Add in sautéed peppers and onion.
Copycat Chipotle Chicken Burrito Bowls

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FAQs

How do I make pickled onions?

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!

What is the best way to meal prep these?

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.

Is there another sauce I can use?

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

Copycat Chipotle Chicken Burrito Bowls

Yield:
Makes 2

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
1 hour

Total Time:
1 hour 20 minutes

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

  • 1lb chicken thighs
  • 1 tbsp grapeseed oil
  • 1/2 cup soy sauce
  • 2 cups jasmine rice
  • 2 tbsp cilantro
  • 1 lime, juiced
  • 1 cup romaine lettuce
  • 1/2 cup black beans
  • 1/2 cup pickled onions
  • 1/2 cup roasted corn
  • 1/2 cup tomatoes
  • 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

  1. Start by marinating your chicken in the soy sauce and grapeseed oil. Let it marinate for at least an hour.
  2. 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.
  3. Prepare your cilantro lime rice by combining jasmine rice, cilantro and lime. Mix together.
  4. Prepare sauce by combining mayo, cumin, 1/4 lime, chili powder and hot sauce or sriracha.
  5. Chop up ingredients like tomatoes and romaine lettuce.
  6. Drain and rinse black beans.
  7. 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!
  8. Assemble bowls with romaine lettuce, cilantro lime rice, pickled onions, black beans, tomatoes and chicken.
  9. Top with creamy sauce!
  10. 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!

until next time…