Chipotle Chicken Burrito Bowl Recipe

Closeup overhead shot of a Chipotle Chicken Burrito Bowl where the rice, chicken, black beans, shredded cheese, lettuce, salsa, guacamole and crema are visible.

5 from 3 votes

This easy Chipotle Chicken Burrito Bowl recipe is made with seasoned grilled chicken, cilantro lime rice, black beans, lettuce, cheese, salsa, guacamole, and Mexican crema. It's a simple copycat recipe that's perfect for an easy lunch, dinner, or meal prep.

Prep Time20

Cook Time6

Total Time26

Course: Main Course

Cuisine: Mexican, Tex Mex

Keyword: burrito bowl

Servings: bowls

Calories: 887kcal

Author: Mindy Boyd

Ingredients

For the chicken:

4 boneless skinless chicken thighs about 1 pound
2 tablespoons avocado, olive or canola oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon black pepper

For the bowls:

2 cups cilantro lime rice
1 can black beans warmed (15.25 ounces)
2 cups chopped Romaine lettuce
1 cup grated cheese
guacamole
salsa
Mexican crema or sour cream

Instructions

Prep the chicken: Trim any large pieces of fat from the chicken.
4 boneless skinless chicken thighs
Season the chicken: Add the oil and spices to a large bowl. Add the chicken thighs and toss to coat evenly.
2 tablespoons avocado, olive or canola oil, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, ½ teaspoon black pepper
Cook the chicken: Preheat the grill to 425°F. Grill the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F. Let rest for 10 minutes before slicing.
Assemble the bowls: Divide the rice, black beans, chicken, lettuce, salsa, and cheese evenly among 4 bowls.
2 cups cilantro lime rice, 1 can black beans, 2 cups chopped Romaine lettuce, 1 cup grated cheese
Serve: Top with guacamole and Mexican crema or sour cream, if desired.
guacamole, salsa, Mexican crema or sour cream

Notes

The chicken can be cooked on an outdoor grill, indoor grill, or grill pan. It can also be air fried at 380°F for 5–7 minutes, or cooked in a skillet over medium heat until it reaches an internal temperature of 165°F with an instant-read thermometer.

Nutritional information is approximate and includes ¼ cup each of guacamole, salsa, and Mexican crema per bowl. Actual values will vary depending on the ingredients, toppings, and brands used.

Nutrition