Chipotle Burrito Bowls

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5 from 2 reviews

No need for takeout with this Copycat Chipotle Chicken Burrito Bowl! Made just like your favorite restaurant’s burrito bowl, this recipe is filling, healthy and can be made simple with pre-mixed ingredients or homemade options.


  • 2 heads romaine hearts, shredded
  • 1 can black beans, rinsed and drained
  • 1 cup of dry rice, cooked according to package instructions
  • 1 recipe for guacamole (I use my traditional guacamole)
  • 2 cups salsa (I like my homemade pico de gallo or pineapple salsa but feel free to use store-bought if short on time)
  • 1 lime, cut into quarters

For the chipotle chicken*:

  • 1.5 lbs organic chicken breasts (roughly two medium chicken breasts)
  • 2 tbsp chipotle powder
  • 1 tsp salt


  1. Cook rice according to package instructions
  2. When finished mix with black beans.
  3. Pat dry chicken breasts and then coat with chipotle powder and salt covering all sides.
  4. Grill on stove-top using a grill skillet (see these instructions) or on your outdoor grill.
  5. Once chicken has cooled slightly cut into strips
  6. If making from scratch, whip up guacamole and salsa/pico de gallo
  7. Assemble all bowls with a layer of shredded romaine.
  8. Top with rice/beans mix followed by salsa, guacamole and sliced chicken.
  9. Squeeze lime over top.
  10. Serve immediately or store in individual containers for each ingredient for up to 3 days.

*you can always use store-bought chicken or rotisserie chicken instead