Skip the Line, Whip Up This Copycat Chicken Burrito Bowl at Home! (2024)

• ▢ 2 boneless, skinless chicken breasts
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 teaspoon ground paprika
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground chili pepper
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 cup dry white rice
• ▢ 2 cups chopped romaine lettuce
• ▢ 1 cup canned corn drained and rinsed
• ▢ 1 cup canned black beans drained and rinsed
• ▢ 1 avocado sliced
• ▢ ¼ cup sour cream
• ▢ ¼ cup freshly shredded cheddar cheese

For the Salsa:

• ▢ 1 tablespoon chopped fresh cilantro
• ▢ ½ tomato chopped
• ▢ ½ onion chopped
• ▢ 2 tablespoons white vinegar
• ▢ 4 tablespoons lime juice (from 2 limes)
• ▢ ⅛ teaspoon kosher salt

For the Burrito Bowl:

• Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.

  2 boneless, skinless chicken breasts

• Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.

  2 tablespoons extra virgin olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, ½ teaspoon ground chili pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper

• Heat a nonstick pan over medium, add the chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

• Cook the rice according to the box instructions.

  1 cup dry white rice

• In a large bowl, add the chopped lettuce, corn, beans, rice, and cooked chicken.

  2 cups chopped romaine lettuce, 1 cup canned corn, 1 cup canned black beans

• Make the salsa: Add all salsa ingredients to a bowl and mix well until combined.

  1 tablespoon chopped fresh cilantro, ½ tomato, ½ onion, 2 tablespoons white vinegar, 4 tablespoons lime juice, ⅛ teaspoon kosher salt

• Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the burrito bowls. Enjoy!

  1 avocado, ¼ cup sour cream, ¼ cup freshly shredded cheddar cheese

• If you like your salsa to be extra smooth you can pulse all the ingredients in a blender for 10-15 seconds
• Save time by using rice packets, which take 90 seconds to cook.
• Make low-carb burrito bowls by replacing the rice with cauliflower rice.
• The ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favs.

Storage:Store chicken burrito bowls in airtight containers in the refrigerator for up to 3 days.

Nutrition Facts

Chicken Burrito Bowl (Copycat Chipotle Chicken)

Amount Per Serving (1 bowl)

Calories 595Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 91mg30%

Sodium 793mg34%

Potassium 1119mg32%

Carbohydrates 60g20%

Fiber 8g33%

Sugar 3g3%

Protein 36g72%

Vitamin A 2850IU57%

Vitamin C 18mg22%

Calcium 130mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.