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. Another must try as soon as possible, even if I have to leave the chicken out as I’ve given up meat for Lent!

  2. this was to DIE for. such easy steps to follow and almost no EFFORT needed. made a lil bowl myself tonight. Thought it was just SO fun. A++ recipe. Keep on doing you, gaby.

  3. Okay im going to try this like right now, And I will tell you guys how much I love it I do believe this will be a completely awesome meal !

  4. Made this for my two teen boys (who are addicted to Chipolte) and they LOVED it! Bravo and thanks, will make this often.

  5. Am I supposed to include the adobo sauce in the marinade? Or am I just using the peppers and discarding the sauce?

  6. This recipe was great & easy to follow, I substituted a few of the ingredients and still came out with a delicious meal that my guests & I enjoyed. Thanks for posting!

  7. Hi. Stupid question here.
    “2 chipotle peppers in adobo, finely chopped”
    Does this mean two cans of Chipotle peppers in adobo sauce?
    I’m struggling with the measurement as my marinade is coming out more of a meal.

    1. Each can of chipotle peppers has about a dozen or so peppers in it – so the measurement just means 2 individual peppers. You’ll have some leftover so you can pop them in a container and keep them in the fridge.

      1. Thanks Gaby!!!!!!!! Now I can make my own chipotle without going to the place and buying it. This is really helpful, even my family likes it

  8. And also, unlike Chipotle, your Burrito Bowl is guaranteed to not contain any food poisoning bugs!

  9. This is great! The marinade is so amazingly aromatic that I almost couldn’t wait the full hour lol

  10. what is the name of the green sauce that is good but spicey and hot? ill by it at the store. what does it say on the jar.? not the salsa with the tomatoes in the jar. the one that looks sorta greenish.
    thank you.

  11. Yum!!! I just made this for lunch and it turned out GREAT! Thank you for sharing this awesome recipe xox

  12. I moved to Okinawa about four months ago and have been dreaming (literally) of Chipotle burritos. Apparently one of the things you crave most during pregnancy has something you can’t get, but thanks to you I can!!! Thank you so much! (From me AND the baby lol)

  13. This is my favorite meal to cook at home. While I was pregnant I craved chipolte and it got expensive, so I googled a copy cat recipe… This is 10 x better!!! I highly recommend this recipe!!!

      1. You can always adjust this homemade recipe to be more healthy and have less calories! Just track everything and divide it into equal parts. You can use myfitnesspal for example. 🙂

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