Copycat Chipotle Chicken Bowl

Skip the long Chipotle line and make your own burrito bowl at home that tastes just as good, if not better. Juicy, perfectly seasoned chicken thighs get grilled until charred and served over fluffy cilantro lime rice with all the classic toppings. This homemade version costs a fraction of the price, feeds the whole family, and lets you pile on as much guacamole as you want without the extra charge.

Why You will Love This Recipe

Tastes exactly like the real Chipotle bowl for half the price

Juicy, perfectly seasoned chicken with a smoky char

Fluffy cilantro lime rice that is absolutely addictive

Completely customizable with your favorite toppings

Great for meal prep and stores well for up to 4 days

Recipe Details

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

For the Chicken

1.5 pounds boneless skinless chicken thighs

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon oregano

Juice of 1 lime

Salt and black pepper to taste

For the Cilantro Lime Rice

2 cups long grain white rice

2 tablespoons butter

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Salt to taste

For the Bowl

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup pico de gallo or fresh salsa

1 cup shredded romaine lettuce

1/2 cup sour cream

1 ripe avocado or prepared guacamole

Shredded cheese (optional)

Instructions

In a large bowl, combine the chicken thighs with olive oil, chili powder, cumin, garlic powder, smoked paprika, oregano, lime juice, salt, and pepper. Toss to coat evenly. Let marinate for at least 15 minutes or up to overnight in the refrigerator for best results.

Cook the rice according to package directions. When done, fluff with a fork and stir in butter, lime juice, chopped cilantro, and a pinch of salt. Cover and set aside.

Heat a grill pan or cast iron skillet over medium-high heat. Cook the chicken thighs for 5 to 6 minutes per side until charred on the outside and cooked through to an internal temperature of 165 degrees. Let rest for 5 minutes, then slice or dice into bite-sized pieces.

Warm the black beans in a small saucepan over medium heat with a pinch of cumin and salt. Heat the corn in a dry skillet until slightly charred.

Assemble the bowls by dividing the cilantro lime rice among four bowls. Top each with chicken, black beans, corn, pico de gallo, lettuce, sour cream, and guacamole. Serve immediately.

Kelvin Tips

Chicken thighs are the key here. They stay juicier than chicken breasts and have more flavor when grilled. Do not substitute with breasts unless you absolutely have to.

For the best cilantro lime rice, add the lime juice and cilantro right after cooking while the rice is still hot. The steam helps the flavors absorb into every grain.

Make a big batch of the chicken and rice on Sunday for easy weekday meal prep. Store components separately and assemble fresh bowls each day.

If you want that authentic Chipotle corn salsa, toss charred corn with diced jalapeno, red onion, cilantro, and lime juice.

Nutrition Facts (per serving)

Calories: 620

Protein: 42g

Fat: 22g

Carbohydrates: 65g

Fiber: 8g

Sodium: 580mg