These burrito bowls are perfect for meal prep, easy weeknight dinners, or healthy lunches. They’re naturally gluten-free, packed with protein, and can be easily customized with your choice of grains, toppings, and sauces. With smoky, spicy chicken as the star, every bite is satisfying and full of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Chipotle peppers in adobo sauce
Garlic
Lime juice
Olive oil
Ground cumin
Smoked paprika
Salt
Cooked rice (white, brown, or cilantro-lime)
Black beans or pinto beans
Corn kernels (fresh, canned, or frozen)
Diced tomatoes or pico de gallo
Diced avocado or guacamole
Shredded lettuce
Sour cream or Greek yogurt
Shredded cheese
Fresh cilantro (optional for garnish)
Directions
In a blender or food processor, combine chipotle peppers, garlic, lime juice, olive oil, cumin, paprika, and salt to make a marinade.
Pour the marinade over the chicken and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat a grill or skillet over medium-high heat and cook the marinated chicken for 5–7 minutes per side, until fully cooked and slightly charred.
Let the chicken rest for a few minutes, then slice or dice it.
Assemble your burrito bowl by layering rice, beans, corn, tomatoes, avocado, lettuce, and cheese.
Top with the chipotle chicken, then add a dollop of sour cream or Greek yogurt and sprinkle with fresh cilantro.
Serve immediately or store for later.
Servings and timing
This recipe serves 4. Prep time: 15 minutes Marinate time: 30 minutes to 4 hours Cook time: 15 minutes Total time: approximately 1 hour Servings: 4
Variations
Vegetarian Option: Substitute the chicken with grilled vegetables or tofu for a meat-free version.
Low-Carb: Use cauliflower rice instead of traditional rice.
Extra Spicy: Add more chipotle peppers or a dash of hot sauce.
Taco Bowl Style: Add crushed tortilla chips or serve in a tortilla shell bowl.
Breakfast Burrito Bowl: Top with a fried or scrambled egg and skip the beans.
Storage/Reheating
Store all burrito bowl components separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the rice, beans, and chicken in the microwave or on the stovetop until heated through. Keep fresh toppings like lettuce, avocado, and sour cream separate and add them after reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breasts work well too. Just be careful not to overcook them, as they can dry out faster than thighs.
Is this recipe good for meal prep?
Absolutely. Prepare all components in advance and assemble when ready to eat. It stores well for several days.
Can I grill the chicken instead of pan-cooking?
Yes, grilling adds extra flavor and is a great option for summer meals.
What can I use instead of chipotle peppers?
If you can’t find chipotle peppers, use a smoky hot sauce or chili powder mixed with a bit of tomato paste.
Can I make it dairy-free?
Yes, skip the cheese and sour cream or use dairy-free alternatives.
What type of rice is best for burrito bowls?
White rice, brown rice, or cilantro-lime rice all work well. You can also use quinoa for a twist.
How spicy are chipotle peppers?
Chipotle peppers in adobo are moderately spicy with a smoky flavor. You can adjust the amount to control the heat level.
Can I freeze the cooked chicken?
Yes, cooked chipotle chicken can be frozen for up to 2 months. Thaw and reheat before serving.
How do I keep avocado from browning?
Add a squeeze of lime juice and store in an airtight container with plastic wrap pressed directly onto the surface.
What toppings go well with burrito bowls?
Try salsa, pickled onions, jalapeños, or hot sauce for extra flavor.
Conclusion
Chipotle chicken burrito bowls are a delicious, balanced meal that’s easy to customize and perfect for feeding the whole family or prepping ahead for the week. With bold, smoky chicken and endless topping options, this is a satisfying dish you’ll come back to again and again.
Chipotle chicken burrito bowls are a bold, customizable meal featuring smoky, spicy grilled chicken served over rice with beans, vegetables, and your favorite toppings. Inspired by the popular fast-casual dish, this homemade version is perfect for meal prep or weeknight dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Grilling
Cuisine:Mexican-American
Diet:Gluten Free
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
2 chipotle peppers in adobo sauce
2 cloves garlic
2 tbsp lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
2 cups cooked rice (white, brown, or cilantro-lime)
1 cup black beans or pinto beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup diced tomatoes or pico de gallo
1 avocado, diced or 1/2 cup guacamole
1 cup shredded lettuce
1/2 cup sour cream or Greek yogurt
1/2 cup shredded cheese
Fresh cilantro (optional, for garnish)
Instructions
In a blender or food processor, combine chipotle peppers, garlic, lime juice, olive oil, cumin, paprika, and salt to create a marinade.
Pour the marinade over the chicken in a bowl or zip-top bag. Refrigerate for at least 30 minutes or up to 4 hours.
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for 5–7 minutes per side until fully cooked and slightly charred.
Remove the chicken from heat and let it rest for a few minutes. Then slice or dice it.
Assemble the burrito bowls by layering rice, beans, corn, tomatoes, avocado, lettuce, and cheese.
Top with the sliced chipotle chicken, then add a dollop of sour cream or Greek yogurt.
Garnish with fresh cilantro, if desired, and serve immediately.
Notes
Use cauliflower rice for a low-carb version.Grill the chicken for enhanced smoky flavor.Keep fresh toppings separate if prepping for later.For extra heat, add more chipotle or a splash of hot sauce.Mix and match toppings like salsa, pickled onions, or jalapeños.
