Chipotle, Yes Way: Chicken Burrito Bowl

Chipotle, Yes Way: Chicken Burrito Bowl


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If you love the burrito bowls from Chipotle, this copycat recipe will save you the trip! It’s an easy way to spice up any lunch or dinner while saving what you would have spent on it at the restaurant.

Shared by
Chicago, IL

Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

3-4 servings


  • 2 Pounds of Boneless Chicken Breasts
  • ½ Chopped Red Onion
  • 3 Chopped Cloves of Garlic
  • 2 Tablespoons Adobo Sauce
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Oregano
  • 1 Tablespoon of Salt
  • 1 Pinch of Pepper
  • 2 Tablespoons of Chili Powder
  • 1 Teaspoon of Olive Oil
  • 1 Cup of Diced Onions
  • 1 Diced Avocado
  • 1 Cup of Kidney Beans
  • 1 Cup of Diced Tomato
  • 1 Cup of Corn
  • 1 Cup of Rice
  • 1 Bag of Tortilla Chips

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To begin, blend the red onion, garlic, adobo sauce, cumin, oregano, salt, pepper, and chili powder in a food proccessor until everything is smooth. Then, cut the chicken into slices (the size is up to you!) and poke holes in the slices, placing them in a resealable bag so that you can use the blended mixture as a marinade. Pour the mixture into the bag until the chicken is evenly coated and let it set in the fridge for 1 hour.

Next, pour the olive oil into a skillet so you can cook your chicken over a medium heat. Do this until both sides of the chicken pieces are evenly cooked -- around 7-10 minutes. Place the remainder of your ingredients -- the onions, avocado, beans, tomato, corn, and rice -- into a bowl and serve the chicken on top and chips on the side.

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