High Protein Chipotle Bowl

If you love Chipotle but hate the price tag, this high protein chipotle bowl is about to become your new weeknight favorite, right alongside my go-to chicken protein bowl. It’s loaded with juicy marinated chicken, cilantro lime rice, black beans, and a fresh corn salsa that comes together in about 40 minutes.

I started making this bowl after one too many trips to Chipotle where the line wrapped around the building and my kids were melting down from hunger. One night I just decided to recreate it myself, and my family loves it even more than the original now. My son actually asks for “the bowl with the yellow rice” at least once a week, which in my house counts as a five star review.

The chicken marinates in taco seasoning and lime while I get the rice and corn salsa going, so most of the work happens in overlapping steps instead of one long line of tasks. By the time the chicken hits the pan, everything else is basically done and I’m just waiting on that sizzle and smell that tells me dinner is close. Let’s get into what you’ll need.

Ingredients for Homemade Chipotle Chicken Burrito Bowls

Here’s what I use for this bowl, plus a few swaps if your pantry looks a little different than mine.

Chipotle Chicken

• 1.5 lbs chicken breast (24 oz)
• 1 tbsp olive oil (15 g)
• 2 tbsp taco seasoning (my go-to brand is a simple no-sugar-added blend, but homemade works too)
• juice from 1 lime
• 2-3 tbsp water, to thin

Corn Salsa

• 1 lb frozen corn, thawed
• 1/4 cup red onion (48 g), chopped
• 1 large jalapeño (45 g), seeded and finely chopped
• 1 medium green bell pepper (119 g), chopped
• small handful cilantro, chopped
• juice from 1 lime
• 1/2 tsp salt, to taste

Bowls

• 1 batch cilantro lime rice
• 1 (15 oz) can black beans, rinsed and drained (in my experience, a quick rinse cuts down on the canned taste)
• 4 cups romaine lettuce (188 g), chopped
• avocado, salsa, plain greek yogurt or sour cream, for topping
• Southwest sauce, for topping

Allergen note: this recipe contains dairy from the Greek yogurt or sour cream topping. Leave it off or swap in a dairy-free alternative if needed.

Step-by-Step Instructions

I always marinate the chicken first so the flavor has time to soak in while I prep everything else.

Step 1: Trim any excess fat from the chicken breasts and cut each into two thinner halves. Place in a gallon ziploc bag with the olive oil, taco seasoning, lime juice, and water. Mix to coat everything, then seal and marinate in the fridge while you prep the rest.

Step 2: Make the cilantro lime rice.

Step 3: Add all the corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste. The salsa should smell bright and citrusy once the lime juice hits the corn and jalapeño.

Step 4: Cook the marinated chicken on a grill or hot frying pan for about 4 minutes per side, until the internal temperature reaches 165°F. Pro tip: let the chicken rest for a few minutes before cutting it, so the juices stay in the meat instead of on your cutting board.

Step 5: Build the bowls with rice, beans, chopped chicken, corn salsa, and lettuce. Add your favorite toppings like avocado, salsa, plain greek yogurt, and Southwest sauce.

Rachel Collins

Homemade Chipotle Chicken Burrito Bowls

Juicy marinated chicken, cilantro lime rice, black beans, and fresh corn salsa come together in this homemade chipotle chicken burrito bowl, just as good as takeout.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Lunch, Main Course

Cuisine: Fusion, Mexican

Calories: 552

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1.5 lbs chicken breast 24 oz
• 1 tbsp olive oil 15 g
• 2 tbsp taco seasoning
• 1 lime, juiced for chicken marinade
• 2-3 tbsp water to thin marinade
• 1 lb frozen corn thawed
• 1/4 cup red onion 48 g, chopped
• 1 large jalapeño 45 g, seeded and finely chopped
• 1 medium green bell pepper 119 g, chopped
• 1 small handful cilantro chopped
• 1 lime, juiced for corn salsa
• 1/2 tsp salt to taste
• 1 batch cilantro lime rice
• 15 oz black beans 1 can, rinsed and drained
• 4 cups romaine lettuce 188 g, chopped
• 1 avocado, salsa, plain greek yogurt or sour cream for topping
• 1 Southwest sauce for topping

Equipment

• Grill or frying pan
• Mixing bowl
• Gallon ziploc bag

Method

 

1. Trim any excess fat from the chicken breasts and cut each into two thinner halves. Place in a gallon ziploc bag with the olive oil, taco seasoning, lime juice, and water. Mix to coat everything, then seal and marinate in the fridge while you prep the rest.
2. Make the cilantro lime rice.
3. Add all the corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.
4. Cook the marinated chicken on a grill or hot frying pan for about 4 minutes per side, until internal temperature reaches 165 F. Remove from heat and let rest.

   Let the chicken rest a few minutes before cutting so the juices stay in the meat.
5. Build the bowls with rice, beans, chopped chicken, corn salsa, and lettuce. Add your favorite toppings like avocado, salsa, plain greek yogurt, and Southwest sauce.

Nutrition

Calories: 552kcalCarbohydrates: 67.4gProtein: 50.4gFat: 8.7gFiber: 12g

Notes

Cutting the chicken into thinner halves helps it cook faster and lets the seasoning distribute evenly. Nutrition is based on 3/4 cup rice, 1/4 of the can of beans, 1/4 of the chicken, 1 cup lettuce, and 1/4 cup corn salsa, to give flexibility with other toppings. Contains dairy from the Greek yogurt or sour cream topping; omit or substitute for a dairy-free version. Pickled onions are a great addition to these bowls. Swap rice for cauliflower rice or use ground turkey for a variation.

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What to Serve With Homemade Chipotle Chicken Burrito Bowls

This bowl is pretty complete on its own, but a few sides round out the meal nicely.

• Tortilla chips and guacamole: The crunch is a nice contrast to the soft rice and beans, and guac adds extra healthy fat to keep you full longer.
• Grilled corn on the cob: If you want more of that charred, smoky flavor beyond what’s in the corn salsa, this is an easy add-on.
• A simple lime agua fresca: Something light and citrusy balances out the richness of the chicken and toppings.

Craving more Tex-Mex flavor after this one? My high-protein taco bowls hit a lot of the same notes.

Storage & Serving Tips

Store the components separately in airtight containers in the fridge for up to 4 days. Keeping the lettuce and toppings apart from the warm ingredients keeps everything from getting soggy.

For meal prep, I usually reheat the chicken, rice, and beans together in the microwave for 1 to 2 minutes, then add the cold toppings right before eating.

This recipe is easy to switch up. Swap the rice for cauliflower rice to cut carbs, use ground turkey instead of chicken breast, or wrap everything in a tortilla for a burrito instead of a bowl.

My Favorite Sauces for Homemade Chipotle Chicken Burrito Bowls

A good sauce pulls this whole bowl together, so I went looking for a few that actually complement the smoky, citrusy flavors already in the chicken and corn salsa.

Cilantro Lime Sauce: This is a natural match since the rice already carries cilantro and lime, and I love how the creamy texture from Greek yogurt or sour cream ties it all together without covering up those bright flavors.

Homemade Chipotle Crema: I blend Greek yogurt, adobo sauce, lime juice, cilantro, and garlic for a sauce that brings smoky heat without overpowering the fresh corn salsa.

Chipotle Mayo Dressing: When I want something richer, I blend mayonnaise with a chipotle pepper in adobo, lime juice, and cumin for a dressing with a deeper smoky kick.

Chipotle Guacamole: For something chunkier than a pourable sauce, I mash avocado with a bit of adobo sauce for extra creaminess and a subtle kick.

Conclusion