DIY Chipotle Burrito Bowl

Growing up the Chipotle Burrito Bowl was a way of life for us. Any time we we’re on the road and didn’t have much time or a solid rec for a place to start, the answer was always Chipotle.

DIY Chipotle Burrito Bowl from (@whatsgabycookin)

That continued through college and I ate at Chipotle on a regular basis because it was fast and there was guacamole. These days, I still want all the goodness of a Chipotle Burrito Bowl but I’d rather make it at home! So I’m whipping up my version of a DIY Chipotle Burrito Bowl so we can all enjoy these little bowls of heaven on a regular basis.

The chicken in this recipe is bananas. It’s THAT good. And the guac, duh. Everything combined into one big bowl makes the perfect meal for lunch or dinner!

DIY Chipotle Burrito Bowl from (@whatsgabycookin)

DIY Chipotle Burrito Bowl

DIY Chipotle Burrito Bowl


    For the Chicken
  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
  • For the Rice
  • 1 teaspoon vegetable oil
  • 1 cup white basmati rice
  • 2 cups water
  • 1 lime
  • 2 tablespoons freshly chopped cilantro
  • kosher salt to taste
  • For the toppings
  • 1 cup pinto beans (warmed)
  • 1 cup frozen charred corn (warmed)
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1/2 - 3/4 cup finely shredded monterey jack cheese


    For the Chicken
  1. Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
  2. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  3. Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
  4. For the Rice
  5. In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.
  6. Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
  7. Add in the cilantro and fluff rice with a fork.
  8. To assemble
  9. Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


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  1. I made this recipe with one minor alteration. Before I go any further…it was amazing!

    I am a hypocrite because I hate when people review stuff after they’ve made like a billion changes to the recipe–and I did just that. I did not have peppers in adobo sauce on hand, but I found a substitute for it on another page (

    Mix 1 tablespoon tomato paste (or if you must – ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt.

    This bowl is absolutely delicious! I will definitely be making this again when I have a craving for Chipotle. Thank you for sharing this recipe!

  2. My husband would devour this! His love for all things burritos is out of control! And I love the bowl idea, super fun!

  3. Made this for lunch today! Followed recipe as is, except I baked the chicken at 400 degrees for 23 minutes. It was DELICIOUS!!!! Will definitely make this again

  4. Just made this for dinner except we had beef instead of chicken! Spot on! Literally a godsend for those of us living on a continent where’re no Chipotles, thank you 🙂

  5. I made this almost exactly how it said & it was literally BETTER THAN CHIPOTLE! I didn’t have vegetable oil, I used olive oil! Still great! I’m going to be making this all the time . Way cheaper than chipotle and so healthy and filling!

  6. This was so good! I substituted the sour cream with plain Greek yogurt. Thank you for the recipe!!

  7. The chicken seasoning is amazing!!! Even better than Chipotle. Thank you for satisfying my Chipotle craving without having to leave the house.

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