Healthy Chipotle Chicken Burrito Bowl

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This healthy chipotle chicken burrito bowl is meal-prep simplicity at its best.

Not only is it packed with whole food goodness but it travels incredibly well, making it the perfect portable meal for an afternoon of summer boating, a back-to-school lunch, or a portable meal for a long day of travelling.

It’s also got tons of crowd-pleasing flavour thanks to the homemade seasoning of Tex-Mex style spices.

Why We Love This Chicken Burrito Bowl

In summer we do a lot of pontoon boating and I’m always looking for no-mess, healthy food ideas to enjoy on a boat. This healthy make-at-home healthy chipotle bowl ticks all the boxes in terms of portability, flavour, nutritional goodness, and tidiness.

There are lots of other reasons to love it too: 

• A healthy and easy meal. It’s low in saturated fat and is heart-healthy, high in protein, and all-natural with no MSG, preservatives, or other artificial additives. 
• Versatile chicken bowl recipe. Customize it with your choice of toppings.
• Perfect for meal prep. Just double, triple, or quadruple it for back-to-school and office lunch meal prep. 
• Great low-calorie swap. It’s got all the flavour of a burrito or wrap but skips the extra calories (and carbs) you get in a tortilla wrap.
• It travels exceptionally well. I’ve even made burrito bowls as portable lunches to eat on a road trip, on an airplane, or at the airport on a long travel day. Just pack portions in individual thermos bowls.  
• Family-friendly meal. The bold Tex-Mex flavours of this healthy Mexican chicken bowl are popular with all ages. It’s got loads of flavour but isn’t so spicy that little kids or heat-adverse eaters won’t enjoy it.
• Highlights summer fresh produce. It’s a great way to use up a bumper crop of cherry tomatoes and leftover corn on the cob. 

Ingredients and Substitutions 

Let’s look at the main ingredients you need to make a chipotle chicken burrito bowl. Please scroll down to the recipe card for the full ingredients and quantities.

• Chicken: Chicken breast is lower in fat than thighs so it’s our first choice when making a healthy recipe. But you can easily swap in chicken thighs if you prefer. Just trim off any extra fat. 

• White Rice: Carbohydrates help provide energy to fuel your organs and central nervous system. You can use brown or wild rice for extra fiber, vitamins, and minerals — just factor in the longer cooking times.

⭐️ LESS WASTE LEFTOVER TIP: For a quick meal prep option, make extra rice (such as our recipe for Mexican Arroz Verde green rice) for dinner the day before and use the leftovers in this burrito bowl. It’s similar to the Cilantro Lime Rice on the menu at Chipotle Mexican Grill.

• Beans: Cooked beans provide protein as well as vitamins and minerals. You can use white, black, pinto, or your choice of bean in this recipe. For the best texture and flavour, cook the beans from scratch rather than use canned. 

• Lettuce: Lettuce serves as a cradle to hold the ingredients together in the serving dish. Iceberg or any kind of leaf lettuce will work. Only use butter lettuce if you’ll be serving the burrito bowl immediately as it bruises easily. 

• Corn Kernels: Cooked corn on the cob has the best flavour but you can use niblets cooked from frozen. Canned corn is already cooked so you can use it straight from the can. Drain it first and rinse it with fresh water.   

• Cherry Tomatoes: These bite-sized tomatoes are sweet and juicy with thin skins. They’re the best tomato for a burrito bowl as they don’t make the other ingredients soggy.

⭐️ TAKING ON THE GO TIP: If you’re transporting your burrito bowl, opt for grape tomatoes which are smaller and oblong-shaped. They have less juice and slightly thicker skin which makes them more durable and better for travelling.  

• Red Onion: The deep purple colour of red onion adds visual interest to any dish and who doesn’t want a pretty rice bowl? Red onion is milder than yellow. But if it’s pungent, soak it in ice water for 15 minutes after chopping. That will help mellow out the flavour. 

• Jalapeño Pepper: Pickled jalapeño peppers add a bit of kick to a burrito bowl and complement the Tex-Mex flavours of the spice mix and other ingredients. 

• Avocado: A halved avocado (preferably Hass) serves as the holder for the Greek yogurt. It also adds a rich, creamy texture along with beneficial monounsaturated fatty acids (MUFAs) which help you feel fuller after a meal.  

• Greek Yogurt: High in protein, Greek yogurt makes a healthy substitute for sour cream as it doesn’t contain thickeners. 

• Fresh Herbs: Chopped cilantro adds aroma, depth of flavour, and freshness. If you’re part of the population whose genetics make cilantro tastes like soap, substitute fresh parsley or mint. 

Homemade Spice Marinade/ Taco Seasoning

Preparing your own spice seasoning mix is more economical than using store-bought taco seasoning. You’ll get all the bold flavour and heat without the sugar, preservatives, and additives such as MSG often found in commercial brands.  

• Extra Virgin Olive Oil: Spanish olive oil is generally fruitier and more robust than Italian olive oil so holds up especially well to the spice mixture but any good quality olive oil will do.  

• Garlic Powder, Onion Powder, and Paprika: Garlic and onion are cornerstone flavours in seasoning while paprika adds colour and a bit of spicy heat. Use smoked paprika if you have it on hand. 

• Chipotle Chile Powder: Made from dried, smoked jalapeños which are crushed after they are dried and smoked. Adds a delightful smoky heat and depth of flavour. You can substitute one chopped, whole chipotle pepper found canned in adobo sauce.

• Cumin: A very popular spice from the parsley family, it’s made from the ground seeds of the plant. It’s a signature spice in taco seasoning. 

• Oregano: I prefer Mexican oregano because is more citrusy than Greek or Mediterranean oregano. It’s actually a completely different species!

• Lime juice: Freshly-squeezed lime juice is key to a bright, fresh marinade. It’s also mixed with rice to make cilantro lime rice.  Serve a wedge of lime on the side for extra zip. 

How to Make a Grilled Chicken Burrito Bowl

Are you ready to start making your chicken burrito bowl? Here’s an overview of the recipe but be sure to check the details in the recipe card for the specifics.

1. Prep the chicken. Make the marinade. Trim off any excess fat from the chicken breast. Rinse and pat dry with a paper towel. Place the chicken fillet and the marinade in a freezer bag and allow it to marinate for 30 minutes.

2. Preheat a BBQ grill or a grill pan to 400 F. Add the chicken and grill for about 7 minutes. Turn over and grill the other side for another 7 minutes, or until the internal temperature is 165 degrees. Remove from the grill and let it stand for 5 minutes before slicing.

3. Cook the rice while the chicken is marinating. When it’s ready mix the steamed cooked rice, lime juice, chopped herbs, sea salt, and freshly ground black pepper together in a mixing bowl. 

4. Assemble your burrito bowl. Place a lettuce leaf in the bottom of the serving bowl so it’s shaped like a cup. Arrange the warm rice, cooked corn, cooked beans, chopped tomatoes (or leave whole if small), and chopped onions in groupings within the lettuce leaf.

5. Arrange the sliced chicken overtop.  Add half a peeled avocado and chopped jalapeño peppers. Before serving, add a spoonful of Greek yogurt, a sprinkle of extra cilantro (or fresh herb of choice), and a wedge of lime.   

How to Serve

Whether you’re eating your healthy burrito bowl at home or on the go, here are serving ideas.

• Craving a burrito bowl from Chipotle Mexican Grill? Make it a Copycat Chipotle Chicken Burrito Bowl and load your serving dish with guacamole, grated cheese, queso blanco, and salsa fresca (pico de gallo). Then, drizzle creamy avocado lime dressing over the top. 

• Want more heat? I like to ramp up the heat factor by adding one of my favourite homemade salsas such as Guatemalan Chirmol or Salsa Verde (Green Tomatillo Salsa) or Easy Jalapeño Peach Salsa. Or you can serve it with a bottled medium-hot sauce such as Marie Sharp’s Original (Belize), Salsa Huichol (Nayarit, Mexico), or Llewellyn’s Hot Pepper Sauce (Nevis). 

• Have extras? Wrap them up in a tortilla for a quick and easy chicken burrito.

• Add a sauce or dressing. I think the dish has plenty of flavour but of course, you can add whatever you love.

Expert Tips

• Are you a fan of meal prep? Cook once and enjoy it twice by grilling extra chicken and then use the extras in a spicy chicken wrap. 
• For a milder version, swap a homemade ranch seasoning for the chipotle spice seasoning prior to grilling. 
• Store leftover rice, beans, corn, and chicken in the fridge in separate containers for up to five days. This way you can heat up the ingredients when you’re ready to serve it again. If you don’t plan to heat then you can store it all together.
• Fresh vegetables are best cut and added to leftovers when you’re ready to eat.
• Feel free to double, triple or even quadruple this recipe! The leftovers work great to use throughout the week.

FAQs

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