This copycat Chipotle chicken burrito bowl recipe is just like Chipotle's, only homemade! Loaded with veggies + flavorful, seasoned chicken and topped with creamy avocado and tangy lime juice. Ready in under an hour and a hit with adults and kids alike.
These burrito bowls were born out of a craving and an empty wallet.
Don't get me wrong. I love Chipotle, and they are definitely on the top of my go-to list when we're looking to eat out, not spend a ton of money, and keep things clean and healthy.
Heck, they're even supporting Whole30 publicly now, if you know the secret to finding it.
But sometimes, for whatever reason, you can't or don't want to eat out. If you want to make Chipotle burrito bowls at home - I've got you.
What goes in this copycat Chipotle burrito bowl recipe?
When I'm at Chipotle, I skip the rice. I also bypass beans and go straight to the peppers and onions as the base, which is what they refer to as a "fajita burrito bowl."
At home though, I don't have to. I'm going to start with a base of cauliflower rice in my bowl to put all my toppings on. Hello, rewarding. If you're someone who eats rice regularly, and you're not looking to keep this grain free, then you can just whip up some regular rice for your bowl base.
If you're feeling ambitious, you can make your own cauliflower rice. If you're crunched on time, or just feeling lazy like me and want to eliminate a step, you can buy pre-riced cauliflower.
I usually get mine at Trader Joe's - they have both a fresh and a frozen version. These days almost every grocery store carries it, at least in the frozen section - I know Green Giant makes one as well.
Peppers + Onions
This is where that "fajita" burrito bowl comes in. I do recommend cooking these in the cast iron skillet if you have one available to you - it provides a different level of flavor to the peppers and onions that you can't get in a regular skillet.
Make sure the pan is HOT and the fan is ON - they are going to pop and sizzle! This is good. It just means they will be delicious.
I prefer chicken in my burrito bowl, so that's what I made this recipe with.
I wanted the seasoning on the chicken to be just right - a little bit of a kick, but not super spicy. This combination is the perfect one for me - packed with flavor but not overdone. You can certainly adjust the level of heat up or down by the amount of the dried peppers you use.
Get creative, try it some different ways, and see which one is your favorite!
Toppings: Cilantro, Avocado, + Lime
In my opinion, a burrito bowl is nothing without the toppings. I'm mostly dairy free these days, so my chipotle burrito bowl recipe doesn't include any sour cream or cheese. Womp womp.
You know what, though? I find I don't even miss it. Some chopped cilantro, a generous squeeze of lime juice, and some smashed avocado with a light sprinkle of salt provides the perfect creamy, tangy combination for the toppings.
If you're feeling ambitious or fancy, you can make true guac to go on top - I was just feeling lazy, and didn't have any tomato on hand.
Friendly Pepper Reminder
I sneezed a lot while grinding them and making the seasoning, and tried not to touch them with bare skin at all, because I'm the person who forgets and touches their eye, then starts screaming like a banshee at the dinner table. Just wear a glove and keep your eyes out of it, or wash your hands a couple of times immediately.
Classic Margarita Pairing
If you're not on a Whole30, these burrito bowls pair perfectly with these classic margaritas. Just sayin'.
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 ½ teaspoons ground dried ancho & chipotle peppers
- 4 cups cauliflower, riced
- 1 pound chicken breasts
- 1 green bell pepper
- 1 red onion
- 2 Tablespoons + 1 teaspoon coconut oil
- 1 teaspoon chili powder
- ½ teaspoon salt
- smashed avocado
- chopped fresh cilantro
- lime slices
- In a small bowl, combine the chicken seasoning spices and set aside. (The ancho and chipotle peppers can be purchased dried, then ground in a spice grinder. I used 1 chipotle pepper and ½ an ancho chile pepper, and it made more than enough. Careful, these are HOT, don't touch your eyes!)
- Cut the cauliflower head into quarters, then cut out the center stem. Using a food processor, process the cauliflower in batches by pulsing until it turns into "rice." Put in a bowl and set aside. (Or, just buy cauliflower rice!)
- Dice the chicken into small bite size pieces, then place in a bowl. Sprinkle with the seasoning mixture you made in step 1. Then, wearing a kitchen glove (my preferred method) or using a spoon, toss the chicken in the seasoning, ensuring all pieces are well coated. Set aside.
- Cut the pepper and onion into strips and set aside.
- In a pan over medium heat, heat 1 tablespoon of the coconut oil. Add the cauliflower rice to the pan, toss, and cover with a lid.
- In another skillet (I prefer cast iron for this one), heat the other tablespoon of coconut oil over medium-high heat. Add the peppers and onions, then sprinkle with the chili powder and salt, and toss to coat. Sauteé the peppers for 7-10 minutes or until tender, then remove to a bowl and set aside.
- Add the last teaspoon of coconut oil to the same skillet, then add the seasoned chicken to the pan.
- While the chicken is cooking, pop over to the cauliflower rice and give it a good toss or stir, then reduce heat to medium-low and return lid to pan. It should be starting to soften and cook down a bit.
- Cook the chicken in the skillet for about 10 minutes, or until cooked through, then remove from heat.
- Remove cauliflower rice from heat, sprinkle with a bit of salt to taste, and toss.
- To serve, start with the cauliflower rice, then top with ¼ of the peppers and onions and ¼ of the chicken. Top with salsa, smashed avocado, fresh chopped cilantro, and a squeeze of fresh lime juice. YUM!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 986mgCarbohydrates: 18gFiber: 8gSugar: 6gProtein: 40g