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Burrito Bowls

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Chipotle style burrito bowls you can make at home

Who’s ready for Cinco de Partay-o? I know I am! I don’t really “partay” to celebrate it per se but I’m excited to sip on margaritas, dip my chips into some killer guacamole, eat a few slices of carnitas pizza, and have a long siesta afterwards ;)

In regards to this celebration that we all know is just a mere excuse to throw back some margs and cerveza (or at least for us in the States), I’ve got the perfect compliment to soak up that booze cruise that’s going on in that stomach of yours.

Chipotle-style burrito bowls.

Raise your hand if you’re obsessed with Chipotle or crave it a lot. Uh, I’ve got both my hands raised and my feet.

I don’t know what it is with Chipotle or their crack-induced guacamole or chicken, but I seriously could eat there twice a week, or more. It doesn’t help that there’s like THREE of these darn establishments in a 2 mile radius from my house AND it’s also in every mall in the area. Guh, I just can’t get away from it. I try to cut down the calories while eating at Chipotle by having no beans and no cheese and brown rice instead of white rice (yes, they offer BROWN rice now. Thank you, Chipotle).

Now, I don’t really know how cutting out those two toppings can help the calorie count on my massive burrito bowl that weighs about as much as newborn child, but I do know I scarf it down as if I haven’t eaten in seven days.

Okay, so the nitty gritty. Making this at home is EASY and you can tweak everything yourself and it’s HEALTHIER because you know what’s actually going in all the toppings. Everything is homemade in these fake-out Chipotle burrito bowls. Errrything.

If you like more carbs or just don’t like the fact that this is a naked burrito, you can easily make this bowl into a burrito by shoving all the ingredients into a soft tortilla.

Burrito Bowls

Making burrito bowls at home is so easy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinate time: 1 day
Total Time: 1 day 35 minutes
Servings: 4 bowls
Author: Julie Chiou
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For the chicken:

  • 4 boneless skinless, chicken thighs
  • 1 tablespoon vegetable oil
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onions
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper


For the rice:

  • 2 cups white rice, divided


  • Place your chicken thighs in a gallon-sized Ziploc bag. Add the oil to the bag, seal it, and toss and turn the chicken inside the bag until they're all well-coated in oil.
  • Mix all the seasonings in a small bowl then pour them into the chicken bag. Seal it and toss and turn the chicken inside the bag until all of the chicken is well-coated with the seasoning mix. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.
  • When ready, heat up your outdoor or indoor grill on high and grill each side of the chicken for 7-10 minutes until chicken is cooked through (internal temperature of 160°F) and there are nice grill marks on both sides. Remove chicken from grill and set aside before cutting.
  • While the chicken cools, prepare the corn salsa and guacamole.
  • Transfer the cooled by warm chicken onto a cutting board and dice into cubes.
  • Assemble the burrito bowl by putting a bed of rice into the bottom of a bowl then adding your toppings on. Enjoy!


I kept mine in the fridge for 24 hours. I wanted the maximum amount of marinating and flavor.
I also obviously omitted some of the usual Chipotle burrito toppings.
This is a very versatile dish to build on so you're more than welcome to use cheese, beans, tomatoes/salsa, sour cream, etc. to build your own personalized burrito bowl :)


Serving: 1 bowl | Calories: 581 kcal | Carbohydrates: 92 g | Protein: 31 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 107 mg | Sodium: 127 mg | Potassium: 649 mg | Fiber: 4 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Mexican
Keyword: chicken dinner, chicken recipe, lunch idea, take out, fake out
Recipe Rating


Thursday 28th of April 2016

Just the first time I make them I have to add it all, thereafter, I will be good and make it your way. Thanks for my favorite thing. Why do we crave Chipolte? Must be the crack infused chicken. lol.

Susannah Ayres-Thomas

Tuesday 28th of July 2015

this looks really tasty, fun, & WAY healthier than carry-out; I'm trying it tonight. One suggestion--well, two: first, instead of sour cream, try plain Greek yogurt, and, ramp up the veg--lettuce, cherry tomatoes, even add some steamed summer squash. Yummy, healthy, & super low cal!


Monday 6th of October 2014

FYI... Chipotle does NOT put tomatoes in their guacamole! I worked there for 2 years and made the guac from scratch many times and tomatoes are not in the recipe.


Monday 6th of October 2014

Hi Rachel, thanks for that tidbit! I just created it as what I would like in my guac - this isn't totally a replica - just a take-out, fake-out :)


Monday 25th of March 2013

This looks great. Any chance you or someone else can share a cilantro lime rice recipe? I can't find one that matches Chipotle's. Please help. Thank you!


Sunday 3rd of February 2013

We made this tonight, all 4 of us LOVE Chipotle. The chicken was very good, next time we will add a squirt of lime juice to the marinade. The boys wanted Chipotle salad bowls so we found the recipe and made everyone happy. Thank you!! 1/2 Cup red wine vinegar 1/3 Cup honey 1 Tablespoon adobo seasoning 2 Tablespoons kosher salt 1 Teaspoon pepper 1 Tablespoon freshly chopped oregano 1-1/2 Cups olive oil.

Mix all ingredients in blender, adding oil slowly at the end.

Next time we will try your PF Chang Chicken Lettuce Wraps. Thank you Julie!