You can make a copycat Chipotle bowl at home with cilantro-lime rice, black beans, smoky grilled chicken, fajita veggies, and fresh salsa. It costs less per bowl, you control the portions, and it is great for meal prep. This recipe makes 4 bowls.
Below you will find the ingredients, steps, a grocery list, and estimated macros per bowl so you can match your goals.
Copycat Chipotle Chicken Bowl (Makes 4)
Chipotle-Style Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce
- 2 tablespoons oil
- 3 cloves garlic
- 1 teaspoon cumin and 1 teaspoon dried oregano
- 1 teaspoon salt and black pepper to taste
Cilantro-Lime Rice
- 1 cup long-grain white rice (or brown rice)
- Juice of 1 lime and 1 teaspoon lime zest
- 1/2 cup chopped cilantro
- 1 tablespoon oil and 1/2 teaspoon salt
Bowl Toppings
- 1 can (15 oz) black beans, rinsed and warmed
- 1 bell pepper and 1 onion, sliced, for fajita veggies
- Pico de gallo: 2 tomatoes, 1/4 red onion, 1 jalapeno, cilantro, lime, salt
- Romaine lettuce, shredded cheese, sour cream, or guacamole (optional)
Steps
- Marinate the chicken. Blend the chipotle peppers, adobo sauce, oil, garlic, cumin, oregano, and salt. Coat the chicken and rest it for at least 30 minutes, or overnight in the fridge.
- Cook the rice. Cook rice as usual. Stir in lime juice, zest, cilantro, oil, and salt while it is hot.
- Grill or pan-sear the chicken over medium-high heat until it reaches 165°F inside, about 5 to 7 minutes per side. Rest 5 minutes, then chop.
- Cook the fajita veggies in a hot pan with a little oil until soft and charred, about 6 to 8 minutes.
- Make the pico by chopping and mixing the salsa ingredients.
- Build bowls: rice, beans, chicken, veggies, salsa, then any toppings.
Estimated Macros per Bowl
These are estimates for a bowl built like a standard Chipotle bowl, using our Chipotle ingredient data as a guide. Your exact numbers depend on your brands and portions.
| Bowl | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Rice, beans, chicken, veggies, salsa | About 565 | About 45 g | About 71 g | About 13 g |
| Add cheese | About 675 | About 51 g | About 72 g | About 21 g |
| Add guacamole instead of cheese | About 795 | About 47 g | About 79 g | About 35 g |
| Lettuce instead of rice (low carb) | About 375 | About 43 g | About 34 g | About 9 g |
To match a store-bought bowl exactly, compare with the Chipotle bowl calorie calculator.
Grocery List
- Chicken thighs (1.5 lb)
- Canned chipotle peppers in adobo
- Rice, limes, cilantro
- Black beans (1 can)
- Bell pepper, onions, tomatoes, jalapeno, garlic
- Cumin, oregano, salt, oil
- Optional: romaine, shredded Monterey Jack, sour cream, avocados
Meal Prep Tips
- Store rice, beans, chicken, and veggies together. Keep salsa, cheese, and guac separate.
- Bowls keep about 3 to 4 days in the fridge.
- Reheat until steaming hot, then add cold toppings. See how to reheat a Chipotle bowl.
Make It Fit Your Goal
- High protein: double the chicken. See best high protein order ideas.
- Vegetarian: swap chicken for seasoned tofu or extra beans. See the vegan and vegetarian guide.
- Low carb: use lettuce or cauliflower rice. See the Chipotle keto guide.
FAQ
What makes Chipotle chicken taste like Chipotle?
The smoky flavor comes from chipotle peppers in adobo sauce, plus a hot grill for char.
Is it cheaper to make Chipotle bowls at home?
Usually yes, especially when you cook 4 or more bowls at once.
How do you make Chipotle cilantro-lime rice?
Cook long-grain rice, then stir in lime juice, lime zest, chopped cilantro, a little oil, and salt.
Eating out instead? Plan your next order with the Chipotle Macro Planner, with 50 ready-made orders by goal.
Nutrition numbers are estimates for one standard serving, based on publicly posted nutrition information. Portions in the restaurant vary and menus change, so check Chipotle’s official nutrition information for the latest numbers. This site is not affiliated with Chipotle Mexican Grill, Inc.