Look at that BIG bowl of yumminess… don’t you just want to sink your teeth in that…


Do you remember when I shared my Cilantro-Lime Rice recipe with you last week.  Well there was an extremely good reason why it was made… it was to play a part in this Homemade Chicken Burrito Bowl recipe.

Yep thats right, everything you could possibly want in a burrito but in a bowl.














I mean let’s just go down the list right now we have:

  • Cilantro-Lime Rice
  • Chipotle grilled chicken
  • Black Beans
  • Corn
  • Shredded Cheddar Cheese
  • Shredded Romaine Lettuce
  • Grilled Onions
  • Homemade Pico de gallo
  • Jalapeños

Quite the list… 🙂





















I think we all can say that we have had our share of Chipotle’s famous burrito bowls, I mean they are quite delicious but not cheap.  I mean to feed me and my whole family its like $40.  Plus the closest Chipotle we have to us is 15 minutes away and in the other direction–and we all already know that my schedule is tighter then a rubber band.

PicMonkey Collage

Anyways, these chicken burritos are so simple healthy and allow so many different options to be added together to make up your burrito bowl.  The chicken is marinated in a chipotle seasoning mix that is knock your socks off good!

PicMonkey Collage










Plus I have found myself making these burrito bowl two weeks in a row to have for lunch during the days and plus they make great burrito wraps for the kids lunches for school.


Ahh YES, schools back and summer’s over! (I will cry about that another time)

If you make any of our recipes, share them on instagram or twitter be sure to tag me @thatssoyummy and use the hashtag #thatssoyummy! I love seeing your photos!


Homemade Chicken Burrito Bowl

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Yield: 4 to 6 burrito bowls

Easy DIY chipotle chicken burrito bowls that will knock your socks off!


  • 4-6 Boneless, Skinless Chicken Breasts Halves
  • 1/2 a Lime, juiced
  • 1 handful Fresh Cilantro, chopped
  • 2 Chipotle Peppers in Adobo, minced
  • 2 cloves Garlic, minced
  • 1 tablespoon Chile Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1 teaspoon Garlic Powder
  • Salt/Black Pepper
  • 1/4 cup Olive Oil
  • Olive Oil/Butter
  • 1 Red Onion, sliced
  • 1 {15oz} can Corn, drained and rinsed
  • 1 {15 oz} can Black Beans, drained and rinsed
  • Pico de Gallo
  • Limes
  • Shredded cheese
  • Optional Toppings: sour cream, guacamole, avocado, diced tomatoes, and jalapeños


  1. In a large ziploc bag combine the halved chicken, lime juice, cilantro, minced chipotle peppers, garlic, seasonings and olive oil mixing it all together. Seal tight and refrigerate for two hours or overnight.
  2. Before cooking the chicken make sure to take the ziploc bag out and place on counter to come to room temperature. This allows the chicken to cook evenly.
  3. In a deep skillet melt two tablespoons each of butter and olive oil over medium to medium high heat. Cook the chicken breasts in batches, not overcrowding the pan. Sear for about 5-6 minutes per side, or until the chicken is no longer pink inside. Once the chicken is cooked through place the cooked chicken on a cutting board to rest.
  4. In the same pan, after the chicken has been cooked, add a tablespoon of olive oil into the skillet and cook the sliced onions. Once the onions are finished cooking remove from the pan.
  5. In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime.
  6. Once the chicken has set, chop the chicken into bite-sized pieces.
  8. Spoon the cilantro-lime rice into bowls and top with chicken, onions, corn, black beans, shredded cheese, lettuce, pico de gallo, jalapeños, and squeezed lime. You can always customize to your preference... Enjoy!

Disclosure: Affiliate links are included in this post



Enjoy and see you next time!