Chipotle Chicken Burrito Bowl Recipe (Easy Copycat)

Why You’ll Love This Chicken Burrito Bowl

• Enjoy all the flavors of your favorite Chipotle burrito bowl right at home.
• Customize each bowl with your favorite toppings and the amounts everyone likes best.
• No marinating required. Simply season the chicken and cook it.
• Use homemade or store-bought ingredients to make this recipe as easy as possible.

Ingredients

Ingredient Notes

• Chicken: Just like Chipotle, we use boneless, skinless chicken thighs. Boneless, skinless chicken breasts work just as well.
• Rice: I use my homemade cilantro lime rice, but plain white or brown rice works too. There are also plenty of ready-made and instant rice options available.
• Beans: Plain black beans or my seasoned black beans are both great choices. You can also use canned pinto beans.
• Lettuce: We like romaine lettuce, and I buy it pre-chopped to make this recipe even easier.
• Cheese: Use any shredded cheese you have on hand. We like Monterey Jack, Pepper Jack, cheddar, or a Mexican cheese blend.
• Toppings: Top each bowl with store-bought or homemade guacamole, your favorite salsa, and Mexican crema or sour cream.

Storage & Meal Prep

• Refrigerator: Store the chicken, rice, beans, and toppings in separate airtight containers for up to 4 days. Assemble the bowls just before serving for the best texture.
• Meal Prep: Divide the chicken, rice, and beans between meal prep containers. Store the lettuce, cheese, salsa, guacamole, and crema separately, then add them just before serving.
• Freezer: The cooked chicken freezes well for up to 3 months. Rice and beans can also be frozen, but lettuce, guacamole, salsa, cheese, and crema are best added fresh.
• Reheating: Microwave the chicken, rice, and beans until heated through, then add the cold toppings before serving.

Note: Homemade guacamole is best enjoyed within a day or two. If you’re meal prepping several days in advance, store-bought guacamole usually stays fresh longer.