In undergrad, one of the most impactful events to grip my tiny college town was the opening of Chipotle. Every bite of this homemade chicken Chipotle Bowl takes me back to those glorious moments in a strip mall four miles from campus.
In anticipation of opening day, students camped out on the sidewalk overnight, the true enthusiasts wrapping themselves in aluminum foil to match the chainโs signature burrito packaging.
Since that moment when I sunk my teeth into my very first Chipotle chicken burritoโor rather since that moment when I took a really big bite of the top third because THEY ARE SO BIGโIโve been a Chipotle believer.
Now that I’m older and wiser, however, I much prefer the burrito bowl.
Traditionally rice, pinto or black beans, your protein of choice, and additional toppings like salsa, tomatoes, cheese, and sour cream come in a bowl at Chipotle. Avocado is extraโanother compelling reason to make your own!
Think of a burrito bowl as a burrito without the tortilla. But better.
Why I Love this Chipotle Bowl Recipe
Only a person with a mouth wide enough to swallow a bowling ball could bite all the way through a Chipotle burrito, so most of us are left nibbling separate bits of cold sour cream and hot beans.
The burrito bowl? By mixing together the ingredients, you get a little bit of the good stuff in every bite.
This tasty Chipotle bowl is the way to go!
As an additional bonus, this recipe is excellent for healthy meal prep. See below for tips.
5 Star Review
“I am seriously obsessedddddd with these bowls! These could easily put Chipotle outta business. Awesome!”
-Sarah
A Healthy Fast Food Favorite You Can Make at Home
While Chipotle is one of the better fast food options out there, to call a bowl from Chipotle โhealthyโ can be a stretch, especially when you factor in all of the toppings. (With all the fixings, a Chipotle bowl can run over 800 calories.)
This homemade burrito bowl, however, delivers a total nutritional package thatโs slimmer on calories without sacrificing an ounce of flavor.
Itโs also cost effective.
A Chipotle bowl costs between $8 and $10, depending upon the protein you choose. Factor in extra toppings (like avocado) and multiply if you are feeding a family, and it adds up quickly.
Making your Chipotle bowl at home offers a far more friendly price point per serving.
How to Make a Copycat Chipotle Bowl
This better-for-you version of the fast food favorite is a filling, super scrumptious, all-in-one meal.
It’s also a dream for meal prep. You can assemble all of the components in advance, portion them into containers, then reheat for nutritious meals on demand.
The Ingredients
- Quinoa. The base of our wholesome chicken burrito bowl. My healthy spin on Chipotleโs signature cilantro lime rice. Quinoa offers far more fiber and protein than white rice.
- Chicken Breast. A delicious lean protein choice for these burrito bowls. It’s seasoned and grilled to perfection.
- Lime. Lime juice adds flavor and acidity to both the quinoa and the chicken. I also used the lime zest on the chicken breasts.
- Red Onion. Crisp and lively for a burrito bowl.
- Cilantro. Added to our quinoa to mimic the beloved Chipotle cilantro lime rice.
- Black Beans. Black beans help make this bowl ultra satisfying and give it distinct southwest flair.
- Corn. Sweet, juicy corn is a must-have in our burrito bowls. Either canned, fresh, or frozen corn will work great.
- Cherry Tomatoes. Add a burst of sweetness to every bite.
- Jalapeรฑo. For a touch of heat.
- The Dressing. A mixture of olive oil, lime juice, chili powder, cumin, cayenne, salt, and pepper, the dressing for these bowls is bright, light, and full warm spice.
- Avocado. Because at home, we do not get charged extra. Pile it on!
The Directions
- Pound the chicken breasts.
- Rub the oil, spices, lime zest, and juice on the chicken. Let it rest.
- Cook the quinoa, then fluff it with a fork.
- Whisk the dressing ingredients together.
- Toss the dressing with the quinoa and cilantro.
- Grill the chicken over medium-high heat.
- Dice the chicken, then add it to the quinoa with the red onion.
- Stir the beans, corn, tomatoes, and jalapeรฑo into the mixture. Serve with desired toppings. DIG IN!
Recipe Adaptations
- Chicken and Rice Burrito Bowl. If you prefer using rice in your burrito bowl, swap in either white or brown rice for the quinoa in this recipe.
- Chipotle Steak Burrito Bowl Recipe. Swap the chicken for diced pieces of cooked steak.
- Chipotle Vegetarian Bowl Recipe. Omit the chicken, or add in pieces of cooked and crumbled tofu.
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Grill the chicken, cook the quinoa, chop the jalapeรฑo, tomatoes, and red onion, and whisk the dressing ingredients together up to 1 day in advance. Refrigerate each item in a separate airtight storage container until you’re ready to combine.
Leftover Ideas
Turn leftovers into a true burrito by wrapping them in a tortilla. This burrito bowl would also be tasty served over a bed of lettuce for a hearty salad.
What to Serve with a Burrito Bowl
Recommended Tools to Make this Recipe
- Grill Pan. Perfect for grilling the chicken breasts indoors.
- Instant Read Thermometer. No more guessing when your chicken is done.
- Citrus Juicer. My go-to tool for juicing lemons and limes.
The Best Grill Pan
A grill pan is wonderful for times when it’s too cold or rainy to grill outdoors. This one is heavy-duty and oven-safe.
All of the Chipotle burrito bowl goodness for a fraction of the calories, no upcharge for avocado, and we didnโt even need to stand in line.
Iโm so excited, I could wrap myself in foil!
Chipotle Bowl
Ingredients
For the Burrito Bowls:
- 2 boneless skinless chicken breasts about 1 pound
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lime zest and juice
- 1 small red onion diced
- 1 cup quinoa
- 1/2 cup chopped fresh cilantro plus additional for serving
- 1 can black beans (14 ounces) rinsed and drained
- 1 can corn (14 ounces) drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
- 2 cups halved cherry tomatoes about 1 pint
- 1 jalapeรฑo seeded and diced
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lime juice plus additional for serving
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper use less or omit if sensitive to spice
- 1/4 teaspoon black pepper
For Serving (optional):
- Diced avocado or guacamole
- Shredded cheese
- Non-fat plain Greek yogurt or sour cream
- Salsa
Instructions
- Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
- Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
- Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
- Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
- To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
- Drizzle over the warm quinoa, then add cilantro, and toss to combine.
- Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165 degrees, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
- Cut into bite-sized pieces and add to the bowl with the quinoa.
- Drain the red onion, then add to the bowl with the quinoa.
- Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.
Nutrition
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How did you KNOW that I have been having a SERIOUS Chipotle craving lately!? I remember moving to the states and trying the magical place that is Chipotle for the first time. It’s up there with my wedding day in favorite life moments.
This bowl? It is life. Pinning!
I feel like I’m the only one who doesn’t love Chipotle… but maybe it’s because we had a different Mexican fast food place near school that we were all obsessed with (no one ever went to Chipotle!). This bowl looks so much better, though, and way more up my alley!
Chipotle at home sounds like absolute PERFECTION! My husband isn’t the biggest Chipotle fan (I know.. I KNOW! Who is this man?) so this sure beats venturing to Chipotle, far more than I care to mention, all by my lonesome.
Love the idea of using quinoa instead of the rice, and high-fives for no guac up-charge!!!
Erin, this is GENIUS!!!!! And Bob’s Red Mill knows the way to my heart. YUM!
I’m a sucker for Chipotle. ย It’s even better when you can recreate a dish like this at home.
YOU ARE MY HERO! I also love Chipotle, and well… basically anything at all related to Mexican food. ย I will definitely be doing this. Pinned!
So obsessed with burrito bowls. I’ve actually NEVER had Chipotle before. It sounds like I need to get there asap! Or not because…this salad. <3
With three different Mexican joints within a block of our office itโs definitely a lunch favorite. Quinoa is a great sub for rice – have you tried any other grains?
I did not try red quinoa yet but maybe soon. This Chipotle bowl looks delicious!
Oh yummy!! I would love this!! I love the chipotle restaurant toย
I am seriously obsessedddddd with these bowls! These could easily put Chipotle outta business. Scary awesome! :Dย
Love this bowl and loooove the addition of quinoa :)
The first thing I ever had from chipotle was a chicken burrito. I loooooooved it and had many more after that one. But now I’m in love with the burrito bowls. I usually get a veggie burrito bowl. SO good. Now I’m craving chipotle! Great copycat recipe, Erin. I love that you used quinoa instead of rice!
Good eye Mary Lou! It is, but you could use any kind of cheese you enjoy. Cheddar, queso fresco, and even pepper jack would all be delicious.
I give a full five star rating! I’m starting my journey of healthy eating. My husband was a little nervous about trying quinoa, but he ended up loving it! Thank-you SO much for posting this!
Brenna, I’m thrilled to hear that this was a hit with you both! Thanks so much for trying the recipe and letting me know how it came out for you.
I love the addition of quinoa in this bowl instead of rice! Same texture/idea, but getting health benefits. This looks yummy!
I hope you love it Katie! It’s one of our favorites.
We’ve made this a dozen or more times. It’s so good!
WOOHOO Ashley! I’m so glad the recipe is a winner for you! Thanks so much for taking the time to leave this awesome review.
Can this be a meal prep recipe?
Hi Allyson, yes, I think you can prep the ingredients ahead of time, store them separately, and reheat/assemble to eat!
Hey there, my favorite part of the burrito bowl is the cilantro lime rice. I notice your recipe doesnโt list cilantro in the dressing. Is that on purpose? Are you only using cilantro in the whole bowl?
Hi Heather! Thank you for pointing this out! I’ve updated the recipe directions to mention stirring in some chopped cilantro with the cooked quinoa. Then, you can also top the finished bowl with more cilantro. I hope you love the recipe!
The recipe says to serve warm. But after all the canned, cold items, how do you serve it warm? Thanks.
Hi Sharon! If you find that the dish is too cool after mixing all the ingredients together, you could gently warm it up in the microwave. I hope you enjoy it!
This looks delicious! I’m planning on making it this weekend! Could this be prepared in a casserole dish and heated the next day? Trying to make all my meals over the weekend for easy reheating during the week. Thanks!
Hi Elizabeth! I haven’t prepped it that way myself, but I think you could try it. I hope you enjoy the recipe!
Loved this! Made as is and it was PERFECT! Very flavorful.
I’m so happy that you enjoyed it, Meghan! Thank you for sharing this kind review!
This recipe is so delicious and easy! The dressing makes the recipe. I wish I wouldโve doubled it for lunches!
I’m so happy that you enjoyed it, Rachel! Thank you for sharing this kind review!
I made this week and loved it! I think next time I will add more chicken. The only change I made this week was to use some easy pickled onions. I chopped the onions, placed them in a jar, then boiled a 50/50 water and white vinegar mixture and poured it into the jar. Wait 2hrs until they’re vibrant pink and put on top of the bowl. It added an amazing tanginess!
I’m so happy that you enjoyed it, Evan! Thank you for sharing this kind review!
Was delicious ! Definitely will make this again
Great to hear you enjoyed it JC! Thank you for this kind review!
Looks great. What is a serving size??
Hi Kerry! The serving size is 1/6 of the recipe! Hope you enjoy it!