Chipotle Bowl Recipe

Honestly can’t believe how long I wasted money at Chipotle when making a chipotle bowl recipe at home is THIS easy. After like my 5th $15 bowl last month, I finally decided enough was enough and started experimenting.

My first homemade chipotle bowl was decent but the rice was kinda bland. Few tweaks later and now I’m actually preferring my version! The secret? Getting that chicken marinade just right and not skimping on the lime in the rice. Plus when you make your own copycat chipotle bowl, you can load up on all the good stuff without paying extra (looking at you, guac).

Recipe Snapshot

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: 675 per serving
• Difficulty Level: BEGINNER

Why This Homemade Chipotle Bowl Recipe Is Gonna Be Your New Fave

Listen, I’m all about convenience but sometimes takeout just hits different when you make it yourself. This healthy chipotle bowl has seriously become our Sunday dinner tradition – and then we fight over the leftovers for Monday lunch!

The first time I made this, I totally messed up and used way too much chipotle pepper. My husband was practically breathing fire lol. But now I’ve got the balance just right – enough kick to taste authentic but not so much that you’re chugging water.

One thing I love about this easy chipotle bowl recipe is how flexible it is. Kids don’t want spicy chicken? Make some plain. Don’t like beans? Skip ’em. Want extra cheese? Go wild! At the actual restaurant they give you those tiny portions but at home you can customize everything exactly how you want.

And between us, it’s pretty darn healthy too. Lean protein, tons of veggies, good carbs – it’s basically the perfect meal. My friend who’s super into macros and fitness stuff is obsessed with my chicken chipotle bowl and asks for the recipe like every other week.

What You’ll Need For This Copycat Chipotle Bowl

For the cilantro-lime rice:

• 1½ cups basmati rice (any long grain works but this is what I use)
• 2½ cups water
• 1 bay leaf (optional but adds nice flavor)
• 2 tbsp butter
• ¾ tsp salt
• Juice from 2-3 limes (don’t be stingy here!)
• ⅓ cup fresh cilantro, chopped
• 2 tsp rice vinegar (secret ingredient that makes a difference)

For the chipotle chicken:

• 2 lbs boneless chicken thighs (could use breast but thighs are wayy better here)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2-3 chipotle peppers in adobo, finely chopped
• 1 tbsp adobo sauce (from the can)
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• Juice from 1 lime

For the fajita veggies:

• 2 bell peppers (mix of colors), sliced
• 1 large red onion, sliced
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For assembly:

• 1 can black beans, drained & rinsed
• 1 cup corn (frozen or fresh)
• 1 cup romaine lettuce, chopped
• 1 cup Monterey jack cheese, shredded
• 1 cup pico de gallo (store-bought works fine)
• 2 avocados, sliced or mashed
• ½ cup sour cream
• Lime wedges & extra cilantro for serving

I usually just grab stuff from my regular grocery store, but I’ve noticed the produce at Sprouts tends to be fresher. Also pro-tip: I always buy extra chipotle peppers in adobo and freeze the leftovers in an ice cube tray – one cube equals about 1 pepper. Total game changer!

How To Make The Best Chipotle Bowl Recipe Ever

For that perfect cilantro-lime rice:

1. First, RINSE YOUR RICE! Seriously, this step matters so much. Rinse until water runs clear-ish.
2. Add rice, water, bay leaf, butter and salt to a pot with a tight-fitting lid.
3. Bring to a boil, then immediately turn heat to low and cover.
4. Cook exactly 15 mins (set a timer!), then remove from heat.
5. Here’s the important part – don’t touch it! Leave covered for another 10 mins.
6. Remove bay leaf, fluff with a fork, then add lime juice, chopped cilantro and rice vinegar.
7. Stir gently and taste – add more lime if needed. Rice should be tangy!

I used to always rush the rice and it would end up all sticky and mushy. The key is letting it rest covered after cooking – makes SUCH a difference.

For that amazing chipotle chicken:

1. In a bowl, mix olive oil, minced garlic, chopped chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, chili powder, salt and lime juice.
2. Add chicken and toss to coat completely. If you have time, let it marinate 30 mins or even overnight in the fridge (makes it even better but not necessary if you’re in a rush).
3. Heat a large skillet or grill pan over medium-high heat.
4. Cook chicken about 6-7 mins per side until nicely charred and internal temp hits 165°F.
5. Let it rest for 5 mins (don’t skip this!), then dice into chunks.

One time I was in a hurry and skipped the resting step – chicken ended up dry and all the juices ran out when I cut it. Learn from my mistakes people!

For the fajita veggies:

1. In the same pan you cooked the chicken (hello, flavor!), add a touch more oil if needed.
2. Toss in sliced peppers and onions, season with salt and pepper.
3. Cook on high heat for about 6-8 mins, stirring occasionally. You want some charred spots but not mushy veggies.

For the beans and corn:

1. Heat black beans in a small pot with a pinch of cumin and garlic powder.
2. For corn, I either quickly sauté frozen corn in a small pan with a touch of butter and salt, or use fresh corn in summer.

Bowl assembly time:

1. Start with a base of that amazing cilantro-lime rice
2. Add black beans on one side
3. Add chipotle chicken (be generous!)
4. Add fajita veggies
5. Sprinkle corn
6. Add a handful of romaine lettuce
7. Sprinkle cheese (while everything’s still warm so it gets a little melty)
8. Top with pico de gallo
9. Add avocado or guac
10. Dollop of sour cream
11. Sprinkle with extra cilantro and a big squeeze of lime

The best part of making this at home is you can arrange it all pretty for pics (gotta do it for the gram!) or just throw it all in there and mix it up. No judgment!

Different Ways To Make Your Chipotle Bowl Recipe

So my husband is big on protein and makes an awesome chipotle steak bowl recipe using flank steak marinated in similar spices. Just cook it medium-rare and slice it thin against the grain.

My vegetarian sister skips the meat completely and does a double portion of beans, plus she adds roasted sweet potatoes which is actually pretty genius. You could also do a chipotle beef bowl with ground beef if that’s more your style.

If you’re doing meal prep, here’s what I’ve learned: DON’T pre-assemble with all the cold toppings. One time I made 4 days worth of bowls and by day 2 everything was a soggy mess. Now I keep components separate:

• Rice and beans together in one container
• Chicken in another
• Veggies in a third
• Cold toppings get added right before eating

Everything keeps about 4 days in the fridge. The rice might get a little dry but a quick zap in the microwave with a sprinkle of water fixes it right up.

Oh and if you’re into Mexican flavors, you might also love my Fajitas de Pollo recipe – works great for meal prep too!

Final Thoughts on My Favorite Chipotle Bowl Recipe

So there you have it – the chipotle bowl recipe that’s saved me literally hundreds of dollars this year and actually tastes better than the real thing! I made these for a dinner party last month and my friend legit thought I’d just bought Chipotle and plated it fancy lol.

The best part is once you get the basics down, you can switch it up however you want. Sometimes I’ll do a half-and-half rice situation with cauliflower rice when I’m trying to be extra healthy, or I’ll make a big batch of just the chicken to use in other meals throughout the week.

Would love to hear if you try this recipe! Drop a comment below with your favorite chipotle bowl combo or any tweaks you made to the recipe. And seriously, once you make it at home, you’ll never look at that $15 takeout the same way again!

Questions People Ask About Chipotle Bowl Recipe

What is usually in a chipotle bowl?

So a typical chipotle bowl starts with white or brown rice, then black or pinto beans, a protein (chicken, steak, barbacoa, carnitas, or sofritas for vegetarians), and then all the toppings. At the restaurant, they’ll add fajita veggies, different salsas, sour cream, cheese, lettuce, and guac (for extra $$ of course). When I make my chipotle bowl recipe at home, I pretty much follow this formula but am wayyyy more generous with the good stuff!

What ingredients are in a chipotle bowl?

The main ingredients for any good chipotle bowl recipe are cilantro-lime rice, beans, seasoned protein, and toppings. The chicken is marinated with chipotle peppers in adobo sauce which gives it that smoky, spicy flavor that’s super distinctive. Honestly I think the marinade is the most important part – get that right and you’re golden! Also don’t skimp on the lime in the rice, that tanginess is crucial.

What is the Chipotle bowl made of?

If you’re asking about the actual container lol, the restaurant uses compostable bowls! But for the food itself, a chipotle bowl is essentially a deconstructed burrito in a bowl instead of wrapped in a tortilla. It’s built on rice, with beans, protein and all your favorite toppings. I think making a homemade chipotle bowl is actually BETTER than the restaurant version because you can control exactly what goes in and how much of each ingredient.

What cheese do they put on chipotle bowls?

Chipotle uses a white shredded Monterey Jack cheese. It’s got a mild, slightly tangy flavor that melts nicely. I’ve also used pepper jack when I want a little extra kick in my copycat chipotle bowl. Pre-shredded cheese works fine but if you have time, shredding your own melts better (they put stuff on pre-shredded to prevent clumping).

What kind of lettuce does Chipotle use?

They use romaine lettuce at Chipotle. It’s got good crunch and holds up better than iceberg. When you’re making your own chipotle bowl recipe, make sure to chop it pretty finely like they do at the restaurant. I tried spring mix once and it just wilted immediately under the hot ingredients.

You Might Also Love These Recipes

If you’re into this easy chipotle bowl recipe, here are some other dishes from my kitchen you should definitely try:

• Lemony Shrimp and Bean Stew – perfect for a quick but impressive dinner
• Sliced Brisket – for when you want to go all out for Sunday dinner
• Fried Mahi Mahi – another takeout favorite you can easily make at home
• Frozen Hash Brown Patties – great side for breakfast burritos with leftover ingredients!