Chipotle Chicken Fajita Rice Bowl

Skip the take-out and make this Chipotle Chicken Fajita Rice Bowl at home! Bright, fresh and slightly spicy. It’s everything you love about Chipotle’s fajita bowl, with ingredients like cilantro lime rice, chipotle chicken, caramelized peppers and onions with all the toppings yet a fraction of the calories.

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I’ve made it no secret that Chipotle is my most favorite “fast food” restaurant. I would go there all the time when I was working. Each and every time I order the same darn thing, the chicken fajita bowl. One giant bowl of cilantro lime rice, chipotle chicken topped with the mild pico and the corn salsa. Then I add cheese lettuce and sour cream to the mix. And if that wasn’t enough I get a bag of their delicious sea salt and lime tortilla chips and use those to shovel it all into my face. Because who really needs a fork? I’m helping save the environment.

I’m sure the whole bowl is like 8,000 calories. I won’t dare calculate it but I swear it’s totally worth each and every one. But after so many trips to Chipotle [and after sooooo many chicken bowls, probably a gazillion calories worth] it was about time I make my own homemade version of Chipotle Chicken Fajita Rice Bowl .

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These bowls are totally customizable, is that a word? Like today, I left off the cheese and I didn’t make the corn salsa. Instead I went with charred corn and homemade pico. SO delicious, I promise. 

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You’ll need this taco/fajita seasoning, olive oil, ground chipotle powder or substitute with 1 to 2 chipotle peppers in adobo, lime juice and zest, and of course chicken breasts. I always make a lot of chicken, so my husband can fill his bowl up and there will still be leftovers to make salads or wraps for lunches.

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First I alway start cooking the rice, using my favorite appliance, the rice cooker. Then I fluffed it, threw in some grated lime zest, the juice of 1/2 a lime, minced cilantro, salt and a 1/2 teaspoon extra light olive oil. However for a healthier, low-carb option make cilantro lime cauliflower rice!

Finally it’s time to start building your Chipotle Chicken Fajita Rice Bowl.

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Place 1-1/2 pounds of boneless, skinless chicken breast halves (or butterflied) into a large bowl. Next measure and add in 1/2 teaspoon extra light olive oil, the juice from 1 lime, 1-1/2 tablespoons taco or fajita seasoning and 3/4 teaspoon ground chipotle powder. Lastly, toss the chicken to coat every square inch. Set this off to the side for a few.

Chipotle Chicken Fajita Rice Bowls l #chipotle #chicken #fajita #ricebowls #dinner #easy

Meanwhile I get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Also, drain and rinse 1 (15 ounce) can of black beans.

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I also slice up a small-ish red, orange, yellow and green bell pepper. Along with a large sweet onion, or any onion you have on hand.

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Next, lightly spray (with olive oil) and preheat a large 12-inch nonstick or cast iron skillet on medium-high heat. Work in batches (if necessary) and cook each of the chicken breasts for 6 to 8 minutes on each side or until fully cooked.

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Once they are fully cooked, transfer them to a cutting board and repeat with any remaining chicken breasts. Allow the chicken to rest for at least 5 minutes before chopping. Keep the chopped chicken warm under foil.

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Meanwhile, to the same skillet, increase the temp to high and then drop in the peppers and onions with a few pinches of kosher salt. Toss them around to coat in any remaining oil and then let them just sit there undisturbed so they can develop a good char. Then stir occasionally so they cook evenly. I like mine to be soft yet still a bit firm. Pat likes them melt-in-your-mouth. So with that said, remove the peppers and onions to serving bowl when they’re the way you like them.

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Build your bowls by layering cilantro lime rice, black beans, caramelized peppers and onions, charred corn, chopped chipotle chicken. Garnish with a slices of ripe avocado, pico de gallo and nonfat plain greek yogurt or sour cream. Lastly, a squeeze of lime, a few dashes of hot sauce and then inhale.

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Oh how I LOVE this Chipotle Chicken Fajita Rice Bowl! Bright, fresh and slightly spicy with a billion toppings. And dare I say these are better than the “real” thing? Skip the drive through and carry out and make these epic bowls in the comfort of your own kitchen. You won’t regret it.

Now if only I had made these chips.

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Enjoy! And if you give this Chipotle Chicken Fajita Rice Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6

Chipotle Chicken Fajita Rice Bowls

Chipotle Chicken Fajita Rice Bowls
Skip the take-out and make this Chipotle Chicken Fajita Rice Bowl at home! Bright, fresh and slightly spicy. It's everything you love about Chipotle's fajita bowl, like cilantro lime rice, chipotle chicken, caramelized peppers and onions with all the toppings yet a fraction of the calories.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes



  • 1-1/2 pounds boneless, skinless chicken breasts [halves or butterflied]
  • juice of 1 a lime
  • 1-1/2 tablespoons homemade taco/fajita seasoning
  • 3/4 teaspoon ground chipotle pepper or 1-2 chipotle peppers in adobo, finely minced
  • 1/2 teaspoon extra light olive oil


  • olive oil spray
  • 1 red bell pepper, sliced into 3/4-inch thick strips
  • 1 orange bell pepper, sliced into 3/4-inch thick strips
  • 1 yellow bell pepper, sliced into 3/4-inch thick strips
  • 1 green bell pepper, sliced into 3/4-inch thick strips
  • 1 large sweet onion, sliced int 3/4 inch thick strips [or any onion will do]
  • kosher salt, to taste


  • 2 cups charred sweet corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • cilantro lime rice*
  • pico de gallo, optional
  • plain nonfat greek yogurt or sour cream, optional
  • sliced avocado, optional
  • fresh cilantro leaves, optional
  • shredded cheese, optional
  • hot sauce, optional
  • tortilla chips, optional


  1. In a large bowl combine the chicken, olive oil, lime zest and juice and seasonings. Toss everything to coat and set off to the side.
  2. Meanwhile I get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Transfer to a clean bowl. Also, drain and rinse 1 (15 ounce) can of black beans.
  3. In a 12-inch nonstick or cast iron skillet, spray with olive oil spray and preheat medium to medium high. If using cast iron, you may need to adjust the heat throughout so the chicken doesn't burn.
  4. Once the pan is hot, work in batches (if necessary) cook the chicken for about 6 to 8 minutes per side or until fully cooked. Then transfer the cooked chicken to a nearby cutting board and repeat with the remaining chicken.
  5. Chop the chicken into small, bite-size pieces and keep the chicken warm under foil.
  6. To the same skillet the chicken was in, add in the peppers and onions with a pinch of salt. Toss and cook undisturbed until they have good color and are cooked to your preference. About 20 (for more firm) to 30 minutes (for more tender). Transfer to a serving bowl.


Spoon the cilantro lime rice into bowls and top with peppers and onions, charred corn, black beans and the chopped chicken. Then add toppings like; pico de gallo, sliced avocado, greek yogurt or sour cream and a few dashes of hot sauce and any other desired toppings. Sprinkle with more salt if desired!


*for a healthier low-carb option, make cilantro lime cauliflower rice!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 496 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 104mg Sodium: 1759mg Carbohydrates: 48g Fiber: 9g Sugar: 15g Protein: 47g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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103 Responses to “Chipotle Chicken Fajita Rice Bowl”

  1. #
    Antonia @ Health Inspirations — March 4, 2013 at 5:12 am

    YUMMY! I always make the mistake of reading your blog posts when I’m about to get hungry for lunch and seeing this doesn’t make the situation any better. I’d love to try the recipe since it looks incredible but I think I’ve never actually seen chipotles at the grocery store here in Germany. I once brought back a few cans from London but those are looong gone! Is there anything else you can recommend using instead of them or is it time to fly to London and re-stock my pantry 😉 ?

  2. #
    Kathryn — March 4, 2013 at 5:53 am

    I got so excited when I saw a Chipotle in London the other day but now I don’t even have to leave my house to get a taste of that goodness. Look at that bowl of deliciousness!

  3. #
    Anne @The Cooking Campaign — March 4, 2013 at 8:34 am

    Love rice bowls! There’s something about lime and cilantro together that’s just so comforting.

  4. #
    Oliver Denton — March 4, 2013 at 8:46 am

    I love the colours in your ingredients! I’m putting this in my ‘Spring 2013’ try-list.

  5. #
    Cassie | Bake Your Day — March 4, 2013 at 9:25 am

    I am dying for one of these right now, Laurie. So perfect!

  6. #
    Bev @ Bev Cooks — March 4, 2013 at 9:43 am

    OHHHHHHHHHHHHHHH my face just slid off.

  7. #
    Meagan @ A Zesty Bite — March 4, 2013 at 9:55 am

    I love Chipotle’s and Freebirds burrito bowls. Love that you made it yourself.

  8. #
    Kathy — March 4, 2013 at 10:06 am

    I love Chipotle! My husband and I usually go there for date night since the kids don’t like it. I have made a pork burrito bowl at home before. I will have to try your chicken version.

  9. #
    Kim @ Soliloquy Of Food & Such — March 4, 2013 at 11:00 am

    TDF! One of my favs.

  10. #
    katie — March 4, 2013 at 11:11 am

    Chipotle is my favorite fast food restaurant too! 🙂

  11. #
    Anna @ Crunchy Creamy Sweet — March 4, 2013 at 11:56 am

    OMG, Laurie! All those flavors! And the chicken marinade! Wow!! I can’t wait to try this! My Hubby will be forever grateful!!

  12. #
    sally @ sallys baking addiction — March 4, 2013 at 12:14 pm

    The day I move away from the Chipotle down the street (April 1st) will be a sad, sad day in my life. Luckily, I have your blog to keep my tastebuds happy and chipotle in my life. LOVE the fajita bowls there Laurie!!

    • simplyscratch replied: — March 5th, 2013 @ 4:10 pm

      I know what you mean! The closest one to me is 45 minutes away! So I try to go when I’m at work, because there it’s only 5! 🙂

  13. #
    Emily L — March 4, 2013 at 1:55 pm

    this looks so good! i will definitely be making this and will try it out with tofu as well 🙂

  14. #
    Bethany @ The OC Fit Girl — March 4, 2013 at 2:28 pm

    This looks AMAZING!!!!

  15. #
    a farmer in the dell — March 4, 2013 at 3:56 pm

    This is SCREAMING summer! Love it!

  16. #
    Alaina @ Fabtastic Eats — March 4, 2013 at 5:50 pm

    YUM! I just made chipotle copycat burrito bowls last week..its my favorite too! This looks fabulous..its making me so hungry!!

  17. #
    Julie @ Table for Two — March 4, 2013 at 8:12 pm

    i’m obsessed with chipotle but i’m even more obsessed with it at home!! this sounds and looks like absolute heaven!!

  18. #
    Nicole @ youngbrokeandhungry — March 5, 2013 at 2:17 am

    I just got a cast iron pan yesterday and made chicken in it for the first time tonight. OMG! My world is changed. It came out juicy and tender. Not at all like when you bake it. Ok moving onto these rice bowls. I usually have some form of this recipe for dinner twice a week. But this marinade looks heavenly. I’ll have to give it a try this week.

  19. #
    Jackie @ The Beeroness — March 5, 2013 at 11:49 am

    That looks glorious! I could eat that every day

    • simplyscratch replied: — March 5th, 2013 @ 4:07 pm

      Thanks Jackie, me too!

  20. #
    Robby — March 5, 2013 at 12:08 pm

    You are responsible for my trip to Chipotle for lunch today, just so you know. Meanwhile, I’ll be gathering the ingredients for a run at this at home. Thanks for sorting out the details for us.

    • simplyscratch replied: — March 5th, 2013 @ 4:06 pm

      I take full responsibility! 🙂

  21. #
    Erin @ Dinners, Dishes, and Desserts — March 5, 2013 at 4:07 pm

    This would have made one killer lunch today – way better than what I had! Need to make this soon!

  22. #
    Jessica@AKitchenAddiction — March 5, 2013 at 4:47 pm

    This is happening soon!

  23. #
    Herbivore Triathlete — March 5, 2013 at 7:36 pm

    The closest Chipotle for me is about 2 hours away so sadly I’ve only ever eaten there once but it was oh so good when I did!

  24. #
    Michelle — March 5, 2013 at 7:38 pm

    looks delicious! Love that little spice jar with the spoon!

  25. #
    Alycia Reid — March 7, 2013 at 1:20 pm

    Your chicken recipes have been so spot on for me lately! I love this idea; so easy to throw together on a week-night. We had it two nights in a row as the recipe made a good amount of leftovers. I couldn’t get Chipotle at my store, so subbed chopped Jalapenos and used some extra spices…delicious. Thanks again for another wonderful dinner idea 🙂

  26. #
    Steffanie Baez — March 7, 2013 at 5:05 pm

    I came across your page a few weeks ago and I love it. Keep up the good work! Anywho,when I saw this recipe I just had to try it. So I did. And it was AMAZING! My husband couldn’t stop making delicious moaning sounds! He is spanish and loves rice and beans of course. I love anything with fresh tomatoes, sour cream, etc…. So this was a perfect combination of the two. We also try to eat rather healthy and this bowl didnt make us feel guilty at all. Its perfect the way it is. Totally recommend trying it!

    • simplyscratch replied: — March 7th, 2013 @ 6:46 pm

      I’m so glad Steffanie! My hubby made those same sounds… weird!

  27. #
    MeredithB — March 7, 2013 at 8:50 pm

    just made this for dinner…..i never want to eat anything other than this for as long as i live!

    thanks for sharing the recipe!

  28. #
    Megan {Country Cleaver} — March 7, 2013 at 9:03 pm

    I’ve never bee more unenthused about the leftovers in my fridge right now… I want one of these instead!!

  29. #
    Margie — March 8, 2013 at 12:14 am

    Made this for dinner tonight… left overs for lunch tomorrow… can’t wait!! I’m pretty much addicted to salads from Chipotle and ended up serving this over some chopped romaine! No salad dressing needed! 🙂

    Thank you so much for posting this recipe! I have been wanting to try this for ages!

    • simplyscratch replied: — March 8th, 2013 @ 2:28 pm

      I love it! Love that you served it on romaine 🙂

  30. #
    Janis {Finding Frenchie} — March 13, 2013 at 10:16 am

    I’m making this tonight for dinner- can’t wait! Please tell me where you got the pretty seafoam green bowls in the pics? They’re gorgeous!

    • simplyscratch replied: — March 14th, 2013 @ 3:25 pm

      Hi Janis! I got those at Target YEARS ago 🙁 Sorry! But I hope you liked the fajita bowls!

  31. #
    CBarnes — March 18, 2013 at 1:03 pm

    All I can say is DE -DOUBLELICIOUS..I made this last night…holy cow sooo fresh and sooo delicious..LOVE LOVE and so does the husband..can’t wait to make again!

    I used 2 boil in the bag Uncle Bens….also added mushrooms

  32. #
    Keisha — March 18, 2013 at 4:28 pm

    This looks sooooo yummy delicious! I too love making meals from scratch and would be preparing this dish on Sunday for my family.

  33. #
    Ali B. — March 23, 2013 at 8:23 pm

    I love your recipes and this one did not disappoint. DH and I love Chipotle, but the one by us is always CRAZY crowded so this gave us our fix without having to deal with all the teenagers. Plus I’m always looking for great recipes that are easy to scale up for a crowd and this one is also definitely one of those. Thanks!

  34. #
    danielle — March 28, 2013 at 5:52 pm

    ummm yes. that was worth the effort of still being on my feet just before dinner. (i’m 37 weeks pregnant with my third.). i just maybe ate it too fast. thanks for this delicious recipe!

    • simplyscratch replied: — March 28th, 2013 @ 7:34 pm

      Thanks Danielle! Glad you {and baby} enjoyed it! 🙂

  35. #
    Maria — March 29, 2013 at 12:05 pm

    I made this last night … and let me tell you ahhhh-mazerful!! Unfortunately for Chipotle, they have lost my 4x a month habit LOL! I made the black beans Cuban style. And substituted sour cream with plain Greek yogurt. Love your site – love your recipes!

    • simplyscratch replied: — March 30th, 2013 @ 8:10 am

      Thanks Maria! I know.. I never eat there anymore :/ … I’m so glad to hear you liked this recipe and love that you substituted the Greek yogurt for sour cream!

  36. #
    ESDvs — April 18, 2013 at 12:09 am

    We did this recipe. It was fantastic! Our cooking actually looked as delicious as yours (anyone else get murky-looking food elsewhere despite following the recipe?). Tasty and healthy and will be repeated!

  37. #
    Robby — April 20, 2013 at 6:28 pm

    I wanted to tell you that this marinade was the inspiration for a fundraiser dinner for the youth program at our church. I made a couple of changes, as you often have to when feeding 400!, and it was really a hit. Thanks for both the idea, and an excellent launching point.

  38. #
    lisa — May 7, 2013 at 4:30 pm

    Oh my goodness!! this recipe is INCREDIBLE!! I had to hurry up and feed my kids before they needed to get out the door……so we didn’t even have the time to heat up the beans or saute any peppers and it was still amazing!! I had regular chile powder (not the ancho) and still was incredible!! LOVED IT!! Can’t wait to bust this one out for friends and family!! 🙂 Thanks soooo much for sharing this recipe!!!! love your site too!!

  39. #
    Jennifer — June 10, 2013 at 10:28 pm

    This looks so delicious! Especially the chicken! Does it need to be fried? Or can I grill/bake it first?! I know it won’t probably have that delicious buttery fried taste, but I’m looking towards a ‘healthier’ option!

    • simplyscratch replied: — June 10th, 2013 @ 11:19 pm

      Grill, bake… whatever you want! Just chop it up really good 🙂

  40. #
    Chandler — July 13, 2013 at 3:57 pm

    This looks so great! Thank you for posting. I love chipotle and would love to make this at home! Will it completely ruin the taste if I keep out the lime? I’m just not a fan of lime, but I don’t want to take away from the flavor….

    • simplyscratch replied: — July 13th, 2013 @ 8:29 pm

      I’m not sure, but you can cerntainly try it 🙂

  41. #
    Jennifer — August 19, 2013 at 7:35 pm

    YUM! We don’t have a Chipotle where I live (it sucks!) so I really want to try this, the problem is I don’t eat dairy so the butter is a no no for me. Would just using the olive oil okay? I really don’t mind if it’ll taste different.

    • simplyscratch replied: — August 20th, 2013 @ 10:47 am

      Ohhh yeah, totally go for it! 🙂

  42. #
    Stephanie — September 5, 2013 at 10:03 pm

    Made this for dinner tonight and it was wonderful! Thanks so much for this recipe. My husband is a picky eater, too, so kudos.

    We’re gonna save so much money not going to Chipotle now. =) Thanks again!

  43. #
    SpicyEssence — October 2, 2013 at 7:04 am

    Chipotle is one of my favorite Go-To places, and since moving to Kuwait I have been craving it! I was searching chipotle copy-cat recipes and yours looks amazing! Going to be making this tonight for dinner!! Thanks for sharing!!

    • simplyscratch replied: — October 2nd, 2013 @ 10:55 pm

      That’s awesome! You will love it!

  44. #
    Terry Grieve @ Culinary Collage — October 18, 2013 at 10:43 am

    I love this recipe!!! I’ve made it at least 25 times since you posted this and every time we eat it we say how good it is. It makes wonderful leftovers for lunch the next day too! Thank you

    • simplyscratch replied: — October 19th, 2013 @ 1:09 am

      Thanks Terry! I’m so happy to hear you love it!

  45. #
    Nova — October 29, 2013 at 6:28 pm

    Thanks for putting this out there. I have allergies and can’t eat meat (no red, chicken or turkey) anymore so I swapped the chicken breast for Quorn Tenders. Just as yummy as your recipe with the right changes for my dietary needs. I’m considering doing this again with quinoa instead of rice ( I’m hopelessly hooked on that little grain). I’ll be checking in with you again to see what other delights I can create with your direction.

  46. #
    herbs used to increase breast size — November 23, 2013 at 4:05 pm

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  47. #
    Katie — February 4, 2014 at 10:08 pm

    I have been meaning to make this for months and finally had some chicken and cilantro that I needed to use – i make Mexican food at least once a week, this is my new favorite!!!- I can’t wait to have leftovers tomorrow! I didn’t even notice that there wasn’t cheese on it- And didn’t miss it :). The avocados at Trader Joes weren’t very ripe so the only change I made was using their chunky guacamole – I also added fresh salsa-

    Thanks for the great recipe!

  48. #
    Talea — March 19, 2014 at 7:17 pm

    When I say this was better than Chipotle, it was! I loved the flavors and I was so glad that I was able to add as much chicken as I wanted within the extra charge! LOL it’s a lot of prep work but I will definitely put this in my Mexican night rotation!

  49. #
    Selena — April 11, 2014 at 1:47 pm

    Thank you, thank you, thank you!!! Made this last night and it was a huge hit!! I’m embarrassed to say, but I go to Chipotle about 5-7 times a month. I love their chicken bowls. Your recipe is to the “T”! This will be added to my regular meals that I will cook at home 🙂 So glad I came across your site. I look forward to cooking up some more of your recipes!

  50. #
    Tammy — April 18, 2014 at 10:52 am

    I was turned on to Chipotle’s about 2 months ago, and needless to say, I loved it. I decided I wanted to duplicate their chicken bowl/burritos @ home, and came across your site. I haven’t tried them yet, but just looking at the ingredients sounds good and will be making them tonite. I love good food and also love to cook, but really don’t have the time for it anymore, other than once a week. I plan to use your recipes, except that I will grill the chicken – personal preference. I am sooo looking forward to dinner tonite! Thanks for sharing and I have a feeling I will be checking our your site regularly.

    • Laurie McNamara replied: — April 21st, 2014 @ 11:12 pm

      Yes! Grilling would be extra yummy! Thanks for stopping by Tammy!

  51. #
    Marcy — April 18, 2014 at 8:45 pm

    Thank you- made this for dinner tonight- my whole family LOVED it. So super yummy!

    • Laurie McNamara replied: — April 21st, 2014 @ 11:09 pm

      Yay! So glad Marcy!

  52. #
    Deeann Shearer — April 26, 2014 at 5:49 pm

    This is the BEST recipe ever! LOVE, love,love that I can make it at home and feel like I am at the restaurant but without the cost! Yum! Thank you!

    • Laurie McNamara replied: — April 26th, 2014 @ 8:34 pm

      You are welcome Deeann! I’m so happy you love it! 🙂

  53. #
    Katherine — April 27, 2014 at 6:45 pm

    Holy Moly! So glad I ran into this recipe. We just made it and it was DELICIOUS! So much flavor and very easy to make. Thank you!

  54. #
    Angie — May 1, 2014 at 4:27 pm

    This issss soooo goooood just got done making this! The chicken is moist and so flavorful exactly like chipolte . Chipolte just decided to raise there prices to 8.00 2 days ago so this recipe is right on exactly the same! Thank you so much !!

  55. #
    tanesha — May 18, 2014 at 5:57 pm

    Really good. made this for dinner tonight and it exceeded my expectations!!! taste explosion!!!!

  56. #
    kim — May 25, 2014 at 4:00 pm

    Great copy cat. I don’t know where to begin! I marinated my chicken overnight and used Adobe seasoning with pepper instead of salt along with the listed seasonings. I used store brand medium salsa. I really thought I wouldn’t be happy with the taste of the dish as I assembled it, but to my surprise, this dish tasted absolutely delicious! The only way I will ever walk into a Chipotle restaurant again will be because I didn’t have time to make this myself. Very good, on point with ingredients, recipe.

  57. #
    Juliet — June 10, 2014 at 9:51 pm

    Ooohhhhhh I’m making this tomorrow for dinner!

  58. #
    Angela — June 23, 2014 at 7:44 pm

    Made this tonight and it was delicious! It’s my favorite burrito/fajita bowl to date! I substituted portobella mushrooms for the chicken. Mmmmm!!

  59. #
    jeff — July 18, 2014 at 5:49 pm

    Second time in 1 week. Not exaggerating. This is better than Chipolte and with seconds at little extra charge. Will not accidentally put 3 Chile’s in this time. Ouch!

  60. #
    Amanda — August 10, 2014 at 8:21 pm

    “Mom, this is really good! Almost as good as Chipotle” said my 14 year old. That single comment made this meal a success and a keeper! Thank you!

  61. #
    Kate — August 11, 2014 at 12:19 am

    I just made this and it totally was that good. Didn’t have the peppers/adobo on hand so I just left those out but did everything else as written. Completely delicious and gives Chipotle a run for its money. Thanks for sharing!!

  62. #
    Pamela Mature — December 13, 2014 at 3:44 pm

    I got the rice on now and this recipe is on the menu for dinner tonight! Who cares if I just had Chipotle 2 days ago?!?! I DO NOT 🙂 I am soo looking forward to dinner tonight. Thank you so much for sharing. Happy Holidays.

  63. #
    Sachi — January 7, 2015 at 8:08 pm

    I cooked it last night. It was soooo good, thank you for sharing the recipe, I used 4 pieces of the chipotle peppers for 2 lbs of chicken, I thought it became too spicy, but my family loved it! All the left over were gone by the time I came home…I will make it again!

  64. #
    hary — March 28, 2015 at 10:09 pm

    It was good but after Making this I realized why in movies or cartoons maxican household lady is always in kitchen cutting something……

  65. #
    Ross Kukula — October 22, 2015 at 7:12 pm

    I don’t prefer to cook with butter so what I used instead was a tad more olive oil and a spoon of non-GMO peanut butter instead! The non-GMO peanut butter offers healthy fats and protein while butter cannot but that’s just a slight change up! Awesome!

  66. #
    Lizzie Hughes — October 27, 2015 at 9:02 am

    HI ! I came across this recipe via pinterest and it is hands down the best ! I’ve made it about 6 or 7 times now. My fiance asks me almost every week to make it ! Thanks for the great recipe !! I’ll have to check out all your others 🙂

  67. #
    Sarah — March 23, 2016 at 1:01 pm

    I have used this recipe over and over again. We just absolutely love it and always get asked the recipe if we make it for guests. Your taco seasoning that is linked in this recipe is the only one I use anymore. Thanks for your work on making great meals from scratch.

  68. #
    Lacey Long — June 29, 2016 at 11:43 am

    I know this is an old post , but I had to comment….. These were amazing! Thanks for the idea!

  69. #
    Katie — October 13, 2016 at 12:54 pm

    Have you ever tried this in a slow cooker?

    • Laurie McNamara replied: — October 14th, 2016 @ 7:26 am

      Sorry Katie, I have not. If you do try it in the slow cooker, keep me posted!

  70. #
    Mariam — January 16, 2019 at 11:33 pm

    This was absolutely delicious. Added broccoli and mushrooms as aell.

    • Laurie McNamara replied: — January 25th, 2019 @ 9:25 pm

      oooh! I’ll have to try it with those next time. I’m so glad you liked it, Mariam!


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