Name: Chipotle Burrito Bowl
Prep time: PT-987600H3M14S
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 lbs chicken thighs (or breasts); 1 lime; 3 tablespoon olive oil; 1- 2 chipotle peppers (canned) plus 3 tablespoons adobo sauce (juice from can); 4-6 garlic cloves; 1 shallot (¼ cup) or 1/4 cup onion; 1 tablespoons cumin; 2 teaspoons tablespoon coriander; 2 teaspoons chili powder; 1 teaspoon dried oregano; 2 teaspoons salt (or 1 teaspoon per pound of chicken); 4-6 cups cooked rice (try our cilantro lime rice or Spanish rice); 2 cans black beans, drained (season with salt and pepper); Optional toppings: corn, diced tomatoes, diced avocado, cilantro, pickled onions, green onions, micro greens, pumpkin seeds, hot sauce, lime wedges. No need to use all, pick a few!

These Chipotle Burrito Bowls are smoky, bold, and easy to customize with chipotle chicken, rice, beans, and fresh toppings-perfect for a healthy, flavor-packed meal, anytime of day.

Don’t you just love a flavorful homemade burrito bowl? We have a delicious vegetarian burrito on the blog, but I thought I’d share this Chipotle chicken bowl, which we’ve been making for years. The Chipotle chicken can be baked or grilled, and has so much depth and flavor from the Chipotle marinade!

Even though it is just two of us, I’ll make the full batch and store it in the fridge for meals during the week (or freeze half for later) so there is something ready at hand, no need for takeout.

Why you’ll love this Chipotle Burrito Bowl recipe!

Big flavor, minimal effort - A simple chipotle marinade transforms everyday chicken into something smoky, juicy, and deeply seasoned with just a short marinating time.

Perfect for meal prep - The chicken, rice, and beans hold up beautifully in the fridge, making it easy to build flavorful bowls all week long.

Completely customizable - Mix and match toppings based on what you have on hand, so every bowl feels fresh, balanced, and just the way you like it.

Ingredients

Chipotle Chicken and Marinade

Chicken thighs (or breasts) - juicy, flavorful protein that anchors the bowl; thighs offer richness while breasts are a leaner option. I’ve tested this repeatedly with both breasts and thighs, and prefer the thighs which are more tender.
Olive oil - adds richness and helps carry the marinade flavors; avocado oil works well as a substitute.
Chipotle peppers in adobo sauce - smoky, deep with a little heat, creating the signature flavor.
Garlic - bold and aromatic, building a savory base; garlic powder can be used if needed
Shallot (or onion) - mild sweetness that balances heat; red, white, or yellow onion all work well.
Cumin, coriander, chili powder, dried oregano - a warm, earthy spice blend with citrusy and smoky notes that gives the marinade depth and complexity.
Salt - enhances and ties all the flavors together; adjust to taste, use 1 teaspoon per pound of chicken.
Lime - bright and zesty, adding acidity, be sure to use at the end after cooking.

Burrito Bowl Ingredients

Cooked rice - fluffy and comforting, soaking up all the flavors; use white, brown, cauliflower rice, or quinoa or try our Spanish Rice or Cilantro Lime Rice
Black beans - creamy and hearty, adding plant-based protein; pinto beans or kidney beans are great substitutes. Use canned black beans or make our Black Beans from scratch.
Optional Toppings- Corn, tomatoes, avocado, cilantro, pickled onions, green onions, microgreens, pumpkin seeds, hot sauce, lime wedges - a mix of fresh, creamy, crunchy, and tangy elements that bring balance, texture, and brightness; swap freely based on what you have-salsa, guacamole, shredded lettuce, or any favorite toppings all work beautifully.

How to make Chipotle Chicken Burrito Bowls

Preheat the oven to 425F

Make the Chipotle Marinade. Blend marinade ingredients into a thick paste using a food processor. Adjust the salt based on the amount of chicken you have.

making the chipotle marinade in a food processor.

chipotle chicken marinade on top of the chicken.

Coat the chicken. If using large chicken breasts, cut them in half into similarly sized pieces. Toss the chicken in a bowl or a ziplock bag with the marinade, and marinate for 20 minutes or refrigerate for up to 3 days. An overnight marination time is ideal.

Bake the chicken. Bake in a 425F oven on a parchment-lined sheet pan or large braiser, for 20-30 minutes, until cooked to 165F at the thickest part. If using thighs, cook to 170-175 F. Broil for a few minutes to deepen the caramelization. Let the chicken rest for 10 minutes before cutting. Alternatively, you can grill the chicken (see recipe notes).

chicken marinating in a bowl with the chipotle marinade.

Cut or shred the chicken into bite-sized pieces (or leave whole and store in the fridge for later) and squeeze with lime juice. Adjust salt to taste. I like to place cut chicken back into the braiser with the remaining marinade and caramelize it on the stove top a bit.

Assemble the bowls. Place some rice on the bottom, top with seasoned black beans and chipotle chicken, and top with any of the garnishes.

A homemade chipotle burrito bowl with chicken.

serving suggestions

Serve with lime wedges, hot sauce, corn salsa, pico de gallo, or pineapple salsa, or try our salsa rojo! You can always add chopped romaine lettuce, sour cream, jalapeño, guac, fresh cilantro, avocado, or pickled onions. Sometimes I’ll throw on fajita veggies on the sheet pan as well.

Storage

Leftovers can be stored in separate containers in the refrigerator for up to 4 days. Or freeze for up to 3 months. Save any excess marinade from the pan!