Grilled Chicken Burrito Bowl Chipotle Style

A Homemade Take on a Fast-Casual Favorite

This bowl is a love letter to the Chipotle experience, but with the added bonus of being homemade, customizable, and even more flavorful. The chicken is marinated in a smoky chipotle-lime blend that infuses it with deep flavor before it ever hits the grill. The rice is brightened with fresh lime juice and chopped cilantro, while the toppings—crisp romaine, juicy tomatoes, sweet corn, and creamy sour cream—bring freshness and balance. It’s a dish that feels indulgent but is packed with whole ingredients and bold flavor.

Perfect for Meal Prep, Gatherings, or Weeknight Wins

This grilled chicken bowl is a meal prep dream. You can make all the components ahead of time and assemble when ready—ideal for busy weeks, casual dinners, or feeding a crowd. Set up a DIY bowl bar and let everyone build their own, just like at the restaurant. It’s also a great way to use up leftover grilled chicken or roasted veggies. Whether you’re hosting a summer cookout or just want a satisfying lunch that doesn’t skimp on flavor, this bowl delivers.

Easy to Make, Easy to Adapt

Despite its layered look, this bowl is surprisingly simple to make. The marinade comes together in minutes, and the rest is just chopping, grilling, and assembling. You can swap the chicken for steak, tofu, shrimp, or even roasted cauliflower for a plant-based version. Want to go low-carb? Skip the rice and double up on greens. Craving extra heat? Add jalapeños or a smoky chipotle crema. The beauty of this bowl is that it’s endlessly adaptable to your taste and dietary needs.

Grilled Chicken Burrito Bowl Chipotle Style

Recipe

 

Ingredients:

For the chicken:

  • 1½ lbs boneless, skinless chicken thighs or breasts

  • 2 tbsp olive oil

  • 2 chipotle peppers in adobo sauce

  • 1 tbsp adobo sauce (from the can)

  • 2 garlic cloves

  • Juice of 1 lime

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp dried oregano

  • 1 tsp salt

For the cilantro-lime rice:

  • 1 cup long-grain white rice

  • 2 cups water

  • 1 tbsp butter or olive oil

  • Juice of 1 lime

  • ¼ cup chopped fresh cilantro

  • ½ tsp salt

For the toppings:

  • 1 cup canned black beans, rinsed and drained

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup chopped romaine lettuce

  • 1 avocado, sliced

  • 1 cup pico de gallo or chopped tomatoes

  • ¼ cup sour cream or Greek yogurt

  • Lime wedges, for serving

  • Optional: shredded cheese, pickled jalapeños, hot sauce

Instructions

  1. Marinate the chicken: In a blender or food processor, combine olive oil, chipotle peppers, adobo sauce, garlic, lime juice, cumin, paprika, oregano, and salt. Blend until smooth. Pour over chicken in a bowl or zip-top bag. Marinate for at least 30 minutes, preferably 2–4 hours.

  2. Cook the rice: Rinse rice under cold water until the water runs clear. In a saucepan, bring water to a boil. Add rice, butter, and salt. Cover and reduce heat to low. Cook for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.

  3. Grill the chicken: Preheat grill or grill pan to medium-high. Remove chicken from marinade and grill for 5–6 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice or chop.

  4. Warm the beans and corn: Heat black beans and corn in a skillet or microwave until warm. Season with a pinch of salt and lime juice if desired.

  5. Assemble the bowls: Divide rice among four bowls. Top with grilled chicken, beans, corn, lettuce, avocado, pico de gallo, and sour cream. Garnish with lime wedges and any extras you love.

Nutrition Facts (per bowl)

  • Calories: 510

  • Protein: 35g

  • Fat: 22g

  • Carbohydrates: 42g

  • Fiber: 7g

  • Sugar: 4g

  • Sodium: 580mg