Homemade Chipotle Chicken Burrito Bowls

These homemade chipotle chicken burrito bowls are just as good as takeout, but made in the comfort of your own kitchen. Totally customizable and so dang good.

I love a good burrito bowl but why are they so dang expensive?! And I figured since I almost always have rice and beans in my pantry I might as well put them to good use.

These homemade bowls are so good and you can adjust however you want based on your preferences. Here’s everything I use for mine!

What You’ll Need

• Chicken breast: Could use thighs or tenderloins as well.
• Olive oil
• Taco seasoning: I use my easy homemade taco seasoning. Can sub a taco seasoning packet.
• Cilantro lime rice: I have a separate recipe for this. So quick and easy.
• Black beans
• Frozen corn
• Red onion
• Jalapeno
• Cilantro
• Limes
• Green bell pepper
• Romaine lettuce
• Salsa, greek yogurt/sour cream, avocado, Southwest sauce: Optional, for topping.

How To Make Them

1. Marinate the chicken: Trim any weird pieces off your chicken breasts and slice them in half horizontally (so there are two thinner pieces), then place in a gallon ziploc bag. Add in olive oil, lime juice, taco seasoning and a few tablespoons of water to help spread everything around. Seal the bag and place in the fridge to marinate while you prep the rest.
2. Cook the rice: Get the easy cilantro lime rice cooking.
3. Make the corn salsa: While the rice is cooking, make the corn salsa by adding thawed corn, chopped red onion, diced and seeded jalapeño, chopped cilantro, chopped bell pepper and lime juice to a mixing bowl. Season with a generous pinch of salt to taste and stir everything together.
4. Grill the chicken: Use a grill or hot frying pan to cook the chicken for about 4 minutes per side (until internal temp reaches 165 F. Remove from heat and let rest.
5. Assemble bowls: Build your burrito bowl with rice, beans (rinsed and drained from the can), chicken, lettuce and corn salsa. On top of that, I like to add avocado, plain greek yogurt (tastes like sour cream), salsa, and a little Southwest sauce.

Tips

• Customize toppings: You can add cheese, pickled onions, guacamole, extra limes, whatever you want on these. Make it yours!
• More spice: Leave some jalapeño seeds in the corn salsa for an extra kick.

To Store

I like to store everything in separate containers in the fridge up to 4 days. When I’m ready to eat, I reheat the warm things (chicken, rice, beans) and add the fresh toppings last.

You’ll Also Love

• Easy burrito bowls
• High protein Southwest quinoa salad

Lastly, be sure to leave a comment and review down below if you try these homemade Chipotle chicken burrito bowls! Love you guys. 💖

Homemade Chipotle Chicken Burrito Bowls

5 from 1 vote

These homemade chipotle chicken burrito bowls are just as good as takeout, but made in the comfort of your own kitchen. Totally customizable and so dang good.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 552kcal

Ingredients

Chipotle Chicken

• 1.5 lbs chicken breast (24 oz)
• 1 tbsp olive oil (15 g)
• 2 tbsp taco seasoning
• juice from 1 lime
• 2-3 tbsp water to thin

Corn Salsa

• 1 lb frozen corn thawed
• 1/4 cup red onion (48 g) chopped
• 1 large jalapeño (45 g) seeded, finely chopped
• 1 medium green bell pepper (119 g) chopped
• small handful cilantro chopped
• juice from 1 lime
• 1/2 tsp salt to taste

Bowls

• 1 batch cilantro lime rice
• 1 15 oz can black beans rinsed, drained
• 4 cups romaine lettuce (188 g) chopped
• avocado, salsa, plain greek yogurt or sour cream for topping
• Southwest sauce for topping

Instructions

• Trim any weird pieces off of the chicken breasts and cut each into two thinner halves. Place in a gallon ziploc bag and add olive oil, taco seasoning, lime juice and water. Mix to coat all the chicken, then seal and marinate in the fridge while you prep the rest.
• Make the cilantro lime rice (recipe linked above). Add all corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.
• Add all corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.
• Cook marinated chicken on a grill or hot frying pan for about 4 minutes on each side, until internal temperature reaches 165 F. Remove from heat and let rest.
• Build the base of the bowls by adding rice, beans, chopped chicken, corn salsa and lettuce. Add any extras you want on top – I like to do some avocado, salsa, plain greek yogurt, and Southwest sauce. Enjoy!

Notes

• Chicken: Cutting chicken into two thinner halves helps it cook faster and distributes more seasoning for extra flavor. Can add an extra pinch of salt to the marinade.
• Nutrition: Nutrition includes 3/4 cup rice, 1/4 of the can of beans, 1/4 of the chicken, 1 cup of lettuce, and 1/4 cup corn salsa. This is to give you flexibility with other toppings (for tracking purposes). 
• Pickled onions are also really delicious in these bowls.

Nutrition

Serving: 1bowl | Calories: 552kcal | Carbohydrates: 67.4g | Protein: 50.4g | Fat: 8.7g | Fiber: 12g