Let’s be honest: we’ve all had those weeks where the Chipotle craving hits hard. But at $15 a pop, your lunch habit can get expensive fast. That is why I perfected this Copycat Chicken Burrito Bowl.
It has everything you love the smoky, charred chicken, the zesty lime rice, and that fresh corn salsa but it’s made with clean ingredients right in your own kitchen. Whether you’re fueling up for a busy workday or looking for a family-friendly dinner that won’t leave you with a sink full of dishes, this recipe is a total game-changer.
Why This is the Best Chicken Burrito Bowl Recipe
Thighs > Breasts: We use boneless, skinless chicken thighs because they stay juicy and tender, even after a trip to the office microwave.
Wallet-Friendly: You can prep four high-protein lunches for roughly the cost of one takeout bowl.
Customizable: It’s naturally gluten-free and easily made Keto (just swap the rice for cauliflower rice!).
The Grocery List (US Measurements)
The Charred Chicken
- 1.5 lbs Boneless, skinless chicken thighs (Note: Thighs contain more fat than breasts, which helps maintain moisture during reheating).
- 2 tbsp Olive oil
- The Spice Rub: * 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt and black pepper (total)
Cilantro-Lime Rice
- 1 cup Basmati or long-grain white rice (uncooked)
- 2 cups Water or chicken broth (Broth adds way more flavor!)
- Lime juice from 1 fresh lime
- 1/2 cup Fresh cilantro, chopped
- 1 tsp Butter (optional, but makes the rice restaurant-quality)
Fiesta Corn Salsa
- 1 cup Corn (canned, frozen, or roasted)
- 1/4 cup Red onion, finely diced
- 1 small Jalapeño, seeded and minced
- 1 tbsp Lime juice
- Salt to taste
Optional Toppings
- 1 can (15 oz) Black beans, rinsed and drained
- Romaine lettuce, chopped
- Cheese: Shredded Monterey Jack or crumbled Cotija
- Extras: Guacamole, sour cream, or pico de gallo
Ingredients Overview Table
| Section | Ingredients | Amount |
| Charred Chicken | Chicken thighs (boneless, skinless) Olive oil Spice rub: chili powder, cumin, garlic powder, oregano, smoked paprika, salt & pepper | 1.5 lb 1.5 lb (higher fat keeps chicken juicy) 2 tbsp 1 tbsp chili powder; 1 tsp each cumin, garlic, oregano; 1/2 tsp paprika; 1/2 tsp salt & pepper |
| Spice Rub | Chili powder Ground cumin Garlic powder Dried oregano Smoked paprika Salt & black pepper | Chili powder 1 tsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp total |
| Cilantro-Lime Rice | White rice Water or chicken broth Lime juice Fresh cilantro | 1 cup (uncooked) 2 cups Juice of 1 lime 1/2 cup, chopped |
| Fiesta Corn Salsa | Corn (canned, frozen, or roasted) Red onion Jalapeno Lime juice Salt | 1 cup 1/4 cup, finely diced 1 small, minced 1 Tbsp To taste |
| Optional Toppings | Black beans Romaine lettuce Cheese Extras | 1 (15-oz) can, rinsed Chopped Monterey Jack or Cotija |
How to Make It (Step-by-Step)
1. The Secret is the Sear
In a small bowl, whisk your olive oil and spices into a thick rub. Coat the chicken thoroughly.
If you have time, let the chicken marinate for 20 minutes. If not, don’t worry the rub is flavorful enough to use immediately!
Heat a large skillet (cast iron is my favorite here) over medium-high heat. Sear the chicken for 5–6 minutes per side. You want those blackened, crispy edges—that’s where all the flavor lives. Let it rest for 5 minutes before slicing.
2. Fluff Your Rice
While the chicken cooks, bring your rice and broth to a boil. Reduce heat, cover, and simmer for 15 minutes. Once the water is absorbed, take it off the heat, let it sit for 5 minutes, then stir in the lime juice and fresh cilantro.
3. Mix the “Fiesta”
Toss your corn, red onion, jalapeño, and lime juice in a bowl. This adds that bright, acidic “pop” that cuts through the smoky chicken.
Meal-Prep and Storage Tips
Refrigeration: Store in airtight containers for up to four days.
Reheating: Microwave for 1.5 to 2 minutes.
Serving Tip: Store guacamole or sour cream separately and add after reheating to maintain optimal texture and flavor.
Pro-Tips for Perfect Meal Prep
- Reheating Hack: If the rice feels dry the next day, sprinkle a teaspoon of water over it before microwaving. It creates steam and makes the rice fluffy again!
- The “Cold Side” Trick: Store your “cold” toppings (lettuce, sour cream, guac) in a separate small container so they don’t get soggy when you heat up the chicken and rice
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