DIY Chipotle Burrito Bowl

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If you’ve been a big fan of the Chipotle Burrito Bowl for as long as you can remember, here’s how to make it at home!

DIY Chipotle Burrito Bowl from (@whatsgabycookin)

We’ve always been big fans of Chipotle in my family. We would stop at various locations in junior tennis days between matches! That continued through college, where I ate at Chipotle on a regular basis because it was a fast option, and there was guacamole. These days, I still want all the goodness of a Chipotle Burrito Bowl, but I’d rather make it at home! So I’m whipping up my version of a DIY Chipotle Burrito Bowl so we can all enjoy these little bowls of heaven on a regular basis. I know you’ll also love that these bowls are ready and on the table in 30 minutes, so that means they are the perfect meal for a busy weeknight, and you can always count on them being a crowdpleaser.

Let’s talk about the chicken in this recipe, which is bananas. It’s THAT good. The secret to how it’s so flavorful is the marinade. I recommend letting the chicken marinate for at least an hour, but you can also prep the chicken the night before or the morning of when you plan on cooking it by placing the chicken with all the marinade ingredients in a zip top bag and letting it marinate in the fridge until you’re ready to cook it. Seriously don’t skip this step. It makes a world of difference. Then when you’re ready to cook it, throw it on the grill or on a cast iron skillet to get a nice sear on it. After it’s finished cooking, let it rest for 10 minutes to lock in the juices before cutting it up into small bite sized pieces.

DIY Chipotle Burrito Bowl from (@whatsgabycookin)

Next up is the rice. This is the base of our bowl, so we’re adding a little bit of pizazz to some basmati rice with a garnish of cilantro and a squeeze of fresh lime juice to take it to the next level. This cilantro lime rice is the key to building all the flavor and where all the magic happens. I promise once you try it, you’ll never go back to plain rice.

DIY Chipotle Burrito Bowl from (@whatsgabycookin)

For toppings, we’ve got all our favorites on deck pinto beans, charred corn, guac, pico, and shredded cheese, but feel free to throw in whatever you’ve got on hand into the mix. And just a suggestion, you might want to make a double batch of guac because can you ever have too much guac?

Everything combined into one big bowl makes the perfect quick and easy meal during the week for lunch or dinner.

And if you’re cooking for a group that has different dietary restrictions or for picky eaters, these bowls are going to be your best friend. You can serve the chicken, rice, and all toppings separately and let everyone assemble their bowls with whatever they like. They are truly the perfect family meal that allows everyone to recreate their go-to chipotle burrito bowl order from home!

Stuck in a dinner rut? Looking for new delicious dinner ideas?  Check out my roundup of 50+ easy dinner ideas here.

DIY Chipotle Burrito Bowl from (@whatsgabycookin)

DIY Chipotle Burrito Bowl

4.9 from 7 votes
One of your fav fast casual meals, made from the comfort of your own home!
Prep Time 1 hr 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Southwestern, American, Mexican, Tex Mex
Servings 4 people


For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Rice

  • 1 teaspoon vegetable oil
  • 1 cup white basmati rice
  • 2 cups water
  • 1 lime
  • 2 tablespoons freshly chopped cilantro
  • kosher salt to taste

For the toppings

  • 1 cup pinto beans warmed
  • 1 cup frozen charred corn warmed
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1/2 – 3/4 cup finely shredded monterey jack cheese


For the Chicken

  • Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
  • Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  • Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.

For the Rice

  • In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
  • Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
  • Add in the cilantro and fluff rice with a fork.

To assemble

  • Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.

 Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. Another must try as soon as possible, even if I have to leave the chicken out as I’ve given up meat for Lent!

  2. this was to DIE for. such easy steps to follow and almost no EFFORT needed. made a lil bowl myself tonight. Thought it was just SO fun. A++ recipe. Keep on doing you, gaby.

  3. Okay im going to try this like right now, And I will tell you guys how much I love it I do believe this will be a completely awesome meal !

  4. Made this for my two teen boys (who are addicted to Chipolte) and they LOVED it! Bravo and thanks, will make this often.

  5. This recipe was great & easy to follow, I substituted a few of the ingredients and still came out with a delicious meal that my guests & I enjoyed. Thanks for posting!

  6. Hi. Stupid question here.
    “2 chipotle peppers in adobo, finely chopped”
    Does this mean two cans of Chipotle peppers in adobo sauce?
    I’m struggling with the measurement as my marinade is coming out more of a meal.

    1. Each can of chipotle peppers has about a dozen or so peppers in it – so the measurement just means 2 individual peppers. You’ll have some leftover so you can pop them in a container and keep them in the fridge.

    2. Thanks Gaby!!!!!!!! Now I can make my own chipotle without going to the place and buying it. This is really helpful, even my family likes it

  7. what is the name of the green sauce that is good but spicey and hot? ill by it at the store. what does it say on the jar.? not the salsa with the tomatoes in the jar. the one that looks sorta greenish.
    thank you.

  8. Yum!!! I just made this for lunch and it turned out GREAT! Thank you for sharing this awesome recipe xox

  9. I moved to Okinawa about four months ago and have been dreaming (literally) of Chipotle burritos. Apparently one of the things you crave most during pregnancy has something you can’t get, but thanks to you I can!!! Thank you so much! (From me AND the baby lol)

  10. This is my favorite meal to cook at home. While I was pregnant I craved chipolte and it got expensive, so I googled a copy cat recipe… This is 10 x better!!! I highly recommend this recipe!!!

  11. Do you have an estimated calorie count for one serving of this? Thanks for the delicious recipe!!

    1. You can always adjust this homemade recipe to be more healthy and have less calories! Just track everything and divide it into equal parts. You can use myfitnesspal for example. 🙂

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