When it comes to a hearty and delicious lunch or dinner time meal, these Chicken Burrito Bowls deliver. With so many different flavors and easy customizable, this is the perfect recipe for anyone.

I’m a huge fan of Chipotle, always have been and we go there anytime we had the chance. But how about making one of your favorite recipes at home?

These Chicken Burrito Bowls are a fun copycat recipe that is super flavorful and absolutely irresistible, one of my favorite spring and summer meals when we bust out the grill.

Although we enjoy this anytime of the year, there really is always a good time to make these Copycat Chicken Burrito Bowls.

With a little bit of heat and easily customizable, you can really make these however you like. With various different toppings, the possibilities are endless.

These are great for lunch or dinner, kids and adults since you can really do with it whatever you like. Since its warming up you will want to bust out that grill and mae these Chicken Burrito Bowls ASAP!

Some of my other favorite chicken recipes that we have on our site include: Chicken Caesar Wraps, Beer Can Chicken and Chicken Gyros.

WHY THIS RECIPE WORKS:

Easily customizable, these are great for anyone.
You can easily leave the spice out of this recipe.
This makes a larger batch to serve a family.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):

Boneless skinless chicken thighs
Chipotle peppers in adobo sauce
Garlic
Olive oil
Adobo sauce
Honey
Lime juice
Cumin
Garlic powder
Onion powder
Salt
Water
Red onion
Green bell pepper
Red bell pepper
Yellow bell pepper
Olive oil
Dried oregano
Black pepper
Long grain white rice
Unsalted butter
Cilantro
Lime zest
Black beans
Monterey Jack cheese
Pico de Gallo, to serve
Sour cream, to serve
Guacamole, to serve

HOW TO MAKE CHICKEN BURRITO BOWLS, STEP BY STEP:

Trim any excess fat off of the chicken thighs and place them into a large bowl, set aside.
In a small food processor or blender add the chipotle in adobo, garlic, olive oil, adobo sauce, honey, lime juice, cumin, garlic powder, onion powder, salt, and a splash of water. Blend until smooth ingredients are smooth. Pour the marinade over the chicken thighs and toss to coat well. Cover with plastic wrap and place in the refrigerator for at least 1 hour or up to 4 hours to marinate.
While the chicken is marinating make the fajita veggies. Preheat the oven to 375 degrees F. Place the red onion and bell peppers onto a sheet pan, add the olive oil, salt, oregano, and pepper, and toss until the vegetables are coated well in the oil and seasonings.
Place the sheet pan in the oven and bake for 30-40 minutes tossing them every 10 minutes so they don’t burn. Cook until your desired brownness.
Next, to make the rice add the water to a medium-sized stock pot and bring it to a boil. Add the rice and stir to distribute, cover, and turn the heat down to low. Cook for roughly 20 minutes until rice is tender then take off the heat and let sit for 5 minutes.
Add the butter, chopped cilantro, lime juice, lime zest, salt, and pepper.
Fluff up the rice with a fork mixing in the ingredients as you do. Place the top back on to keep warm.
To make the chicken, preheat your grill to medium heat. Grill the chicken thighs for 7-10 minutes per side or until internal temperature reaches 165 degrees F (we like to use a internal thermometer to check the temperature).
To assemble, dice the cooked chicken into bite-sized pieces. Then warm the black beans in the microwave.
To each bowl, add ¼ of the rice, and top with desired amount of the chicken, fajita veggies, Monterey Jack cheese, black beans, pice de Gallo, sour cream, and guacamole. Garnish with fresh cilantro if desired and serve.

I DON’T LIKE SPICE, WHAT CAN I DO?

Since this does include adobe peppers in adobo sauce and extra adobo sauce it gets a little on the spicier side. No worries, if you are not a fan of spice you can swap the adobe peppers out with jarred roasted red peppers.

WHAT ARE SOME OTHER TOPPINGS I CAN USE?

The best thing about these Chicken Burrito Bowls is that you can customize them to your liking, some of our other favorite toppings inclue:

Queso
Pinto beans
Salsa
Lettuce
Tortilla chips or strips
Corn

DO I HAVE TO MAKE BURRITO BOWLS OUT OF THESE?

No! You can make this as a salad by swapping out the rice for lettuce. You can also use the chicken with the marinade and serve the chicken as is with your favorite sides.

These can also obviously be made into actual burritos as well if you would like to add that extra layer of the tortillas.

WHAT CHEESE IS BEST?

We personally like Monterey Jack with this recipe, but you can use any of your favorite shredded cheese that you think would pair well with this.

HOW TO STORE:

This can be stored in the refrigerator separated preferably (all the ingredients in their own containers) where they will keep for up to 3 days.

To reheat, assemble and microwave and then top with your toppings. We do not recommend freezing this recipe.

TIPS AND TRICKS:

The rice is great on it’s own as a side dish.
We do not recommend freezing this recipe.
If you do not like spice, you can swap out the adobo peppers with jarred roasted red peppers.
Use any toppings that you like, see above for some ideas.
These are great as a salad (without the rice and lettuce added), burritos, or the chicken with the marinade as a main dish.
Use your favorite cheese.

Love a good copycat recipe that you can easily make in your home and serves a crowd? Then these Chicken Burrito Bowls are exactly what you need.

If you like this recipe you might also like:

If you’ve tried these CHICKEN BURRITO BOWLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Chicken Burrito Bowls (Chipotle Copycat)