Copycat Chipotle Chicken Burrito Bowl

I love Chipotle’s Chicken Burrito Bowls, but I’m not a fan of paying almost $10 for it when I can make it much cheaper and add more toppings. I also made a batch of my Cantina Style Salsa to go with it.


3 large Chicken Thighs

1 Tablespoon Olive Oil

1 teaspoon Ancho Chile Powder

1 teaspoon Chipotle Chile Powder

1 teaspoon Garlic Powder

1 teaspoon Oregano; chopped

Pinch of Cumin

Salt and Pepper to taste


1 cup Corn Salsa

½ cup Sour Cream

1 cup Guacamole

½ cup Black Beans

½ cup Pico de Gallo

1 cup Mexican Blend Cheese

2 cups Cilantro Lime Rice

4 cups Lettuce

In a small dish, add the chicken, spices and seasonings. Mix thoroughly and cover, marinating for 1 hour.

Heat a skillet over medium heat and add a drizzle of olive oil. Sear the chicken, cooking until the internal temperature reaches 165°F. Place on a cutting board and tent with foil; resting for 5 minutes before slicing.

Place the lettuce in a large bowl and add the toppings. Drizzle the sour cream over top and serve.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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