Enjoy a Chipotle chicken bowl at home!
We’ve never seen a prettier burrito bowl! It’s colorful, hearty, and a copycat of the beloved Chipotle bowl. You can skip the takeout and make it at home!
Alex Daynes shares the recipe.
Find more recipes from Alex on Instagram, @thealexdaynes, or at alexdaynes.com. Find the full recipe, with all of Alex’s notes, here.
Chipotle Chicken Bowl
If you’ve never been to Chipotle, let us paint you a better picture of what you’re missing out on. Chipotle is known for their fresh, never frozen ingredients, flavorful proteins, burrito bowls, and tasty toppings.
Alex is an advocate for cooking more at home. One burrito bowl, from Chipotle, costs about $12, and that’s not including your side of chips and guac or a cup of Diet Coke. To buy all of the ingredients and make it yourself, Alex says it only costs around $30 to make 8 bowls. That’s enough Chipotle to keep you full all week! Save a little money, make more burrito bowls, and meal prep them for lunches throughout the week.
INGREDIENTS
Chipotle Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 7.7 oz can chipotle adobo sauce *see note
- 2 garlic cloves
- 2 teaspoons cumin
- 1 teaspoons dried oregano
- 1/4 cup olive oil
- 1 lime, juiced
- 1 teaspoon salt & pepper
Cilantro Lime Rice
- 2 cups basmati rice
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1 cup cilantro, chopped
- 1-2 lemons, juiced
- 1-2 limes, juiced
Mild Salsa
- 4 roma tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeno, diced
- 2 limes, juiced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
Guacamole
- 2 ripe avocados
- 1 lime, juiced
- 2 Tablespoons chopped cilantro
- 1/4 cup diced red onion
- 1/2 jalapeno, diced
- 1/2 teaspoon salt
Corn Salsa
- 1 can sweet white corn
- 1/2 cup red onion, diced
- 2 jalapeno peppers, diced
- 1/4 cup cilantro, chopped
- 1 lemon, juiced
- 1 lime, juiced
- 1 teaspoon salt
Other Toppings
- black or pinto beans
- mozzarella cheese
- sour cream
- romaine lettuce
METHOD
Chipotle Chicken
- Add the chicken, chipotle adobo sauce, garlic, cumin, oregano, oil, and lime juice to a gallon-sized ziplock bag. Marinate for 1 hour before cooking the chicken.
- Smoke, grill, or pan-sear until the internal temperature reaches 165 degrees.
Cilantro Lime Rice
- Add the basmati rice, water, salt, and bay leaf to the Instant Pot.
- Pressure cook for 10 minutes.
- Quickly release the pressure, then add the cilantro, lemon, and lime juice while the rice is still hot to allow it to absorb while it cools.
Mild Salsa
- Add all the ingredients to a bowl and mix well.
- Refrigerate until ready to serve
Guacamole
- Mash the avocado.
- Add the remaining ingredients to a bowl and mix well.
Corn Salsa
- Add all the ingredients to a bowl and mix well.
- Refrigerate until ready to serve
Build Your Own Bowl
- Using the recipes and toppings above, build your burrito bowl to your liking and enjoy!
*If you can’t find the canned chipotle adobo sauce, you can use 2-3 chipotle peppers in adobo sauce with 2 tablespoons of sauce from the can. Prepare the marinade in a blender or food processor before adding the chicken.
*For even easier guacamole, mash the avocado, then add a scoop or two of the prepared mild salsa and mix well.
Ever since she was a little girl, Alex has always loved to cook! This quickly turned the kitchen into her happy place. Alex’s core belief is that life is better when it tastes better. She’s an advocate for simple and easy recipes that anyone can nail at home. Alex’s kitchen is a space where love and creativity combine. While her heart belongs to desserts, her website is home to all sorts of delicious recipes. It’s a blog to bookmark!
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