Chipotle Chicken Burrito Bowl Copycat Recipe

This Chipotle Chicken Burrito Bowl Copycat Recipe is way better than Chipotle’s version, far healthier and tons less expensive if you are feeding a family!

Chipotle chicken burrito copycat recipe

We love Chipotle burrito bowls, so I tried my hand at making a copycat version using fresh chicken. The chicken in my version is a bit spicier (but can be adjusted). Another tweak is that we always top our bowls with the Chuy’s jalapeño dip. It literally takes these bowls over the top.

Making the chicken and onions is super easy. Just season both with extra virgin olive oil and the Tex-Mex mixture, and bake until chicken registers at least 165 degrees on thermometer. Allow to cool, then cut into small pieces to be used immediately or stored in the fridge until ready to assemble the bowls.

The chicken is the easy part, but to make the full blown bowls like we do, you’ll also want to make cilantro lime rice and this Chuy’s Inspired Jalapeño Ranch Dip. You can use regular rice, but the cilantro lime is so much better. The recipe that I use is super easy and can be found here.

If you want to make burritos with the ingredients, just wrap everything in a large flour tortilla. You could even pile everything is an edible taco bowl. The dip keeps for two weeks in the fridge, so you can make these more than once using the same dip. The rice keeps two days in the fridge, so I always make a large amount.

If you try these, I’d love to hear back from you! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Chicken Rice Taco Bowls

My copycat version of Chipotle burrito bowls!

15 min

45 min

1 hr

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  • 5-6 chicken breasts, pounded to uniform thickness
  • 2 large onions, quartered
  • 2 TB extra virgin olive oil
  • 2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp cayenne pepper
  • shredded cheddar or
  • Chuy's Inspired Jalapeno Ranch Dip (link to recipe in blog)
  • diced tomatoes
  • cilantro rice (link to recipe in blog)


  • Preheat oven to 400 degrees.
  • Line baking sheet with foil sprayed with Pam.
  • Lay breasts on baking sheet along with onion quarters.
  • Drizzle chicken and onion with EVOO.
  • Blend all seasonings well; sprinkle on chicken & onion.
  • Cover with foil; bake for 25 minutes.
  • Uncover; bake until chicken registers 165 degrees on thermometer.
  • Cut chicken into think strips, coating well in pan juices.
  • Layer in a bowl the following:
  • cilantro rice (or tortilla chips if preferred)
  • cheeses
  • sliced jalapeños
  • tomatoes
  • Drizzle with Chuy's Jalapeño Dip (link to recipe in the post)