Chipotle Chicken Bowls (Copycat Recipe)
These copycat Chipotle Chicken Bowls are truly one of my favorite recipes right now. They’re made in under 30 minutes, completely perfect for meal prep, full of healthy ingredients, and taste SO amazing. I’m obsessed!
Every layer of these Chipotle Chicken Bowls gets seasoned in its special way, giving that restaurant amount of flavor without a lot of work! The marinated and cast-iron cooked chicken is true perfection. Add that to fluffy cilantro lime rice, garlic spiced black beans, and slightly charred vegetables, and I cannot get enough. I love to top them with sliced avocado, a little plain Greek yogurt (or sour cream), and a squeeze of lime juice.
You’ll Also Love: Low-Carb Mexican Meal Prep Bowls
Ingredients
Chicken Marinade
- Chipotle Peppers in Adobo – The adobo sauce is SPICY, so adjust the amount if you like things a little more mild. I love to freeze what’s left in the can in an airtight container. You can use it in the future, straight from the freezer!
- Plain Greek Yogurt – The yogurt helps the marinade cling to the chicken and gives it a lightly creamy texture.
- Honey – A little sweetness helps balance the spice and lime juice.
- Lime Juice
- Salt and Cumin
- Water – Added to thin out the marinade so it covers the chicken nicely.
- Chicken Breasts – They use chicken thighs at the restaurant, but I prefer chicken breasts. Feel free to use your preference!
Cilantro Lime Rice
- Cooked Rice – Any long-grain rice will work. Save time by using pre-prepared rice!
- Fresh Lime Juice
- Chopped Fresh Cilantro
- Salt
Vegetables
- Bell Peppers – Or your favorite veggies – zucchini, corn, radishes, and jalapenos would all be delicious options.
- Onions – I prefer yellow onions in this recipe, but red or white would work too!
- Salt/Pepper
- Avocado Oil – or olive oil.
Black Beans
- Canned Black Beans – Don’t drain or rinse them, they’ll simmer in the liquid from the can.
- Cumin
- Garlic
- Oregano
How to Make Chipotle Chicken Bowls
These Chipotle Chicken Bowls come together in just 30 minutes, making them a great weeknight meal! Here’s how to make this recipe:
1. Make the Marinade
Using a blender or food processor, blend the ingredients until smooth and cover the chicken cubes. Let it marinate for about 10-15 minutes while you prep everything else.
2. Simmer the Beans & Mix the Rice
Season the beans and simmer them on the stove. Add the ingredients to the rice, and stir well.
3. Cook the Chicken
Cook the chicken in a cast iron skillet until it’s cooked through and has come charring. Remove the chicken to a plate.
4. Cook the Vegetables
Add a little more oil and the fajita veggies to the pan and cook until their soft.
5. Assemble the Bowls
Add the cilantro lime rice, veggies, chicken, and black beans to your bowl and top with fresh sliced avocado, plain Greek yogurt, and a squeeze of fresh lime juice. Serve and enjoy!
RELATED: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Substitutions & Add-Ins
I love getting to customize my bowl at the popular chain restaurant, so here are some ideas of ways you can switch things up at home!
Proteins – Chicken thighs, cubed lean pork chops, steak, and shrimp would all work with this marinade recipe! Adjust cooking times based on the protein of your choice.
Vegetables РSwap out the bell peppers for your favorite vegetables. Zucchini, corn, radishes, & jalape̱os would all make delicious options!
Toppings – There are endless possibilities with the things you can add. Guacamole, sour cream, cheese, salsa, tortilla strips, fresh chopped cilantro, pico de Gallo, and/or nutritional yeast would all be yummy topping ideas.
Lower Carb – Substitute the rice with either cauliflower rice, or use a bed of fresh chopped lettuce for the bowl instead of rice altogether.
Storing
All of the ingredients for these Copycat Chipotle Chicken Burrito Bowls can be stored together in an airtight container. Store in the fridge for 3-5 days, or freeze for up to 1-2 months. These also make a great meal prep option. Just add a little water when reheating the bowls for added moisture and top with your favorite things!
More Bowl Recipes You’ll Love
- Greek Chicken Rice Bowls
- Honey Sesame Chicken Meal Prep Bowls
- Mahi-Mahi Fish Taco Bowls
- Hot Honey Salmon Bowls
- Harissa Veggie Bowls
Love the recipe? Rate it below and sign up for my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) course!
Chipotle Chicken Bowls (Copycat Recipe)
Equipment
Ingredients
Chicken Marinade
- 2 pounds chicken breasts (cubed)
- 1/4 cup chipotle peppers in adobo
- 1/2 cup plain Greek yogurt
- 1 Tablespoon honey
- 2 teaspoons lime juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 Tablespoons water
Black Beans
- 2 15-ounce cans black beans
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
Cilantro Lime Rice
- 2 cups cooked rice
- 1 teaspoon salt
- 2 Tablespoons lime juice
- 1/2 cup chopped fresh cilantro
Vegetables
- 3 medium bell peppers (cut into strips)
- 1 large onion (thinly sliced)
- 1 Tablespoon avocado oil
- salt/pepper (to taste)
Instructions
- In a blender, combine all of the marinade ingredients and blend them until they are smooth.
- Pour the marinade over the cubed chicken and stir gently until all pieces are well coated. Marinate for 10-15 minutes while you prep the rest of the ingredients.
- In a saucepan, combine the beans and seasoning, then stir. Do not drain or rinse the black beans. Simmer the beans over low heat for about 10 minutes while you cook the remaining elements.
- Add the salt, chopped cilantro, and lime juice to the warm cooked rice and stir. Taste and adjust the salt as desired.
- Heat a cast iron skillet to medium-high heat and add 1 Tablespoon of avocado oil.
- Add the marinated chicken to the pan.
- Cook the chicken for 5-6 minutes per side, until it is firm and cooked through. Charred bits are a good thing!
- Remove the chicken to a plate, add 1 more Tablespoon of oil, the veggies, and salt/pepper to the skillet. Stir them well to coat them in the oil.
- After 1-2 minutes, lower the skillet temperature to medium and continue cooking until the veggies are soft.
- Assemble the bowls, topping with Greek yogurt, fresh avocado, and a squeeze of lime. Serve and enjoy!
Kati says:
My husband has eagerly asked for this for his lunches next week! Can I ask a silly question – in step 6, does that mean to add the chicken to the skillet from step 5, or to the saucepan with the beans? I just want to make sure I get this recipe as perfect as I can. Thanks so much!
Christine McMichael replied:
Yes, it would be a separate pan (not the saucepan with the beans) for the marinated chicken from step 5. I hope you enjoy the recipe! 🙂
Moop Brown says:
This chicken bowl recipe looks so hearty, colorful and flavorful. Thank you for sharing!
Lori | The Kitchen Whisperer says:
Such a great and easy recipe! Perfect for meal prep too! This beat out Chipotle for sure! Definitely a keeper!
Carrie Robinson says:
Why have I never thought to make this at home before?? Great idea! 🙂 Adding this to my weekly dinner plan next week.
Erin says:
This was incredible! I’ll be making it again soon. My son asked for the chicken again tomorrow. I want more, too!
Jar Of Lemons replied:
Thanks, Erin! I’m glad you and your son enjoyed it. 🙂
Molly Kumar says:
These are so yummy and colorful. Looks absolutely delicious and the marinade is so flavorful.
Amy says:
My husband and I loved these chicken bowls for lunch yesterday. I’m a big fan of rice in bowls and the cilantro version was so delicious.
Jar Of Lemons replied:
Thanks Amy! I’m glad you and your husband enjoyed this recipe!
Kim says:
I just made these today for meal prep for the coming week and it is delicious! The chicken tastes great and I love how versatile it is.
Jar Of Lemons replied:
Thanks, Kim I’m glad this recipe worked for you!
Lauren says:
These chicken bowls were so good! I do love that we could all kind of customize them the way we wanted – no complaints at dinner!
Jar Of Lemons replied:
So glad you enjoyed this recipe, Lauren!
Marta says:
I can’t wait to try these chicken bowls recipe out. I HATE going to Chipotle because I always feel like I’m begging for them to give me a decent amount of food. LOL!
Gloria says:
Who needs takeout when you can make meals like this right at home. Made with ingredients you like. Budget-friendly too.