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Plated bowls of Copycat Chipotle Chicken Burrito Bowls
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5 from 4 votes

Copycat Chipotle Chicken Burrito Bowls

These Copycat Chipotle Chicken Burrito Bowls are the perfect easy dinner or meal prep option! They're made with Mexican spiced cauliflower rice topped with juicy chipotle chicken, pico de gallo, fajita veggies, and a homemade chipotle crema.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 4
Author: Lexi

Ingredients

Wet Rub:

  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 pound boneless skinless chicken breast

Pico De Gallo:

  • 1 small red onion diced
  • 3 small-medium ripe tomatos diced
  • 2 tablespoons cilantro roughly chopped
  • 1 small jalapeño diced (remove seeds for less spice or omit)
  • 1 lime juiced

Sautéed Peppers and Onions:

  • 1 tablespoon Oil of choice
  • 1 bell pepper sliced
  • 1 onion sliced

Mexican Cauliflower Rice: (see post for regular Mexican rice recipe)

  • 1 12- ounce bag cauliflower rice or one head cauliflower
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder more to taste
  • 1/2 teaspoon sea salt more to taste
  • 1/2 teaspoon black pepper more to taste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne powder
  • Scallions sliced for garnish

Chipotle Crema:

  • 1/3 cup mayo
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sea Salt
  • 1/2 teaspoon pepper
  • 1 lime squeezed more to taste

Additional Topping Ideas:

  • Avocado
  • Cilantro
  • Black Beans
  • Scallions
  • Shredded Cheese
  • Fresh Lime

Instructions

  • Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
  • Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
  • While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauliflower rice and the rest of the ingredients and sautè for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
  • Once chicken is cooked through (reads 165ºF on a meat thermometer), let cool, dice or slice, and set aside until ready to eat.
  • In a separate medium skillet, heat olive oil. Add in sliced onions and peppers. Sautè over medium heat until onions begin to caramelize and peppers soften, about 8-10 minutes. Take off heat and set aside.
  • Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
  • Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
  • Assemble bowls: Place cauliflower rice or rice on the bottom, top with grilled chicken, sauteèd onions and peppers, black beans if adding, pico de gallo, scallions, and a drizzle of chipotle crema.
  • Storing: A fully assembled chipotle chicken burrito bowl can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove on low or in the microwave until heated through.
    If you're storing the burrito bowl components separately, the instructions will vary. See above in the post for details!

Notes

  • Meal Prep: Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat.
  • Omit beans and cheese for whole30.
  • Pat the chicken dry. Patting the chicken gets rid of any excess moisture that can compromise its final texture.
  • Grill vs. grill pan. You can totally use an outdoor grill to cook your chicken, but if you're prepping your chicken indoors, a grill pan will work, too. If you do use a grill pan, make sure you cover the chicken while it cooks so that it cooks all the way through.
  • No grill or grill pan? Try my baked chipotle chicken instead.
  • Check the chicken temperature. To ensure that your chicken is cooked through, use a meat thermometer to check the internal temperature. It should be 165ºF.
  • Let it rest. Once the chicken is cooked, give it a few minutes to rest before slicing into it to allow the juices and flavor time to settle.

Nutrition

Serving: 4g | Calories: 437kcal | Carbohydrates: 23.3g | Protein: 37.8g | Fat: 22.7g | Saturated Fat: 4.4g | Cholesterol: 106mg | Sodium: 532mg | Fiber: 6.5g | Sugar: 10.7g