I’m a total Chipotle burrito bowl lover. I could pretty much eat one every single day of the week and feel satisfied. Mark and I often make these at home because they amazing for meal prep and super affordable! If you think about it, one burrito bowl at Chipotle costs anywhere from $8 to $10. 4 burrito bowls costs almost $40. This recipe serves 4, but the ingredients cost much less when you make them at home.
Chipotle Chicken Burrito Bowl Equation
- Chicken
- Fajita veggies
- Cilantro lime brown rice
- Beans
- Toppings!
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Copycat Chipotle Chicken Burrito Bowl
Ingredients
Chicken
- 16 oz. chicken breasts
- salt and pepper to taste
- 1/2 lime juiced
Cilantro Lime Brown Rice
- 1 cup long grain brown rice option to sub white rice, but note the different liquid ratio
- 2 cups water
- 1/2 lime juiced
- 1/4 cup fresh cilantro chopped
- 1/8 teaspoon salt
Fajita Veggies
- 1 large red pepper sliced
- 1 large green pepper sliced
- 1/2 large yellow onion sliced
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon paprika
- salt and pepper to taste
Beans
- 1 15 oz. can pinto beans rinsed (option to sub black beans)
- 1/8 teaspoon salt
- pepper to taste
Toppings
- Cheese
- Guacamole
- Pico de gallo
Instructions
For the Chicken
- Preheat oven to 375ºF and line a baking sheet with tin foil and spray with cooking spray.
- Place chicken breast on bakings sheet and season with salt and pepper, to taste.
- Bake at 375ºF for 20-25 minutes. Once the chicken is cooked squeeze on some fresh lime juice. Dice into chunks.
Cilantro Lime Brown Rice
- Place rice and water into a medium pot and bring to a boil. Once boiling, cover and turn heat to low. Let simmer for 30-40 minutes or until all water has absorbed.
- Once rice is cooked, squeeze on some fresh lime juice, and season with fresh cilantro and salt. Mix.
Fajita Veggies
- Place olive oil in a large sauce pan and heat to medium/high. Add in peppers and onion and saute for 7-10 minutes or until onions are translucent.
- Season with minced garlic, chili powder, cumin, paprika, salt, and pepper.
Beans
- Place beans, salt, and pepper into a small pot and turn to medium/high heat.
- Cook for 5 minutes or until beans are warm.
Copycat Chipotle Chicken Burrito Bowls
- Assemble chicken burrito bowls by separating the chicken, rice, beans, and fajita veggies into 4 servings. Then, top with your favorite toppings such as cheese, guacamole, and pico de gallo!
- If using as leftovers, option to separate everything out into meal prep containers. Will stay good for up to 4 days.
Thank you for making easy recipes for those of us that are busy!!!!! I’m a mom with 2 under 2 trying to lose the baby weight. My nutritionist has me tracking my macros and this site has been a godsend. 🙂
It wasn’t like chipotle I may have done something wrong. It was pretty bland.
I love veggie bowls at Chipotle! I could eat them everyday, too. When I lived on the west coast, my closest Chipotle was a few hours away. I was constantly on the lookout for any reason at all to make the drive!
I love this! I am a huge fan of chipotle but lets be honest as a college student I am very cautious with my budget 🙂 This will be great for lunches once I’m back on campus!!
Hehe 🙂 I used to make something similar to this in college! LOVE.
Looks so flavorful and simple! My kinda meal 🙂
I could probably eat an avocado, chicken, spinach, and cheese panini every day. Yumyum.
OMG, love my burrito bowls. This looks awesome.
I love Chipotle’s Chicken Burrito Bowl but what I’m really impressed with is your Cilantro Lime Brown Rice! Yum!
LOVE IT! I make it all the time 🙂
I could probably eat some form of tacos/fajitas every day!
stellar presentation!! i, too, always use greek yogurt as sour cream in my homemade burrito bowls.
happy friday 🙂
Another perfect recipe Lee! You officially just saved me from spending my entire paycheck at Chipotle!
I could probably eat oatmeal every single day…oh wait, I do 😉