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Copycat Chipotle burrito bowl with chipotle chicken, cilantro lime rice, black beans, fajita vegetables, and guacamole.

High-Protein Copycat Chipotle Burrito Bowl (Air-Fryer Version)

4.80 from 5 votes
This copycat Chipotle burrito bowl is a high-protein, weeknight-friendly dinner made in the air fryer in under 30 minutes. Juicy chipotle-marinated chicken thighs cook alongside peppers and onions, then get layered with cilantro lime rice, black beans, and guacamole.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Video

Servings : 2 servings

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Ingredients

Chipotle Chicken & Veggies
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp chipotle peppers in adobo, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lime juice or apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large red onion, sliced
Cilantro Lime Rice
  • 1 cup cooked microwave jasmine or basmati rice
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • pinch of salt
For Serving
  • ¾ cup canned black beans, drained and warmed
  • ¼ cup guacamole, or sliced avocado
Start Cooking

Instructions
 

  1. Marinate the chicken
    In a medium bowl, combine 2 tbsp chipotle peppers in adobo, 1 tbsp olive oil, 1 tbsp lime juice or apple cider vinegar, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp kosher salt. Add the chicken thighs and toss until fully coated.
    Marinate for at least 30 minutes, or up to overnight. (If short on time, even 10–15 minutes works.)
    Chipotle-marinated boneless skinless chicken thighs coated in a smoky adobo sauce for a copycat Chipotle burrito bowl.
  2. Prep the veggies
    Thinly slice 1 red bell pepper, 1 green bell pepperand 1 large red onion and add to the air fryer basket. Toss lightly with cooking spray or a small drizzle of olive oil and a pinch of salt.
    Sliced bell peppers and red onion prepared as Chipotle-style fajita vegetables for a homemade copycat Chipotle burrito bowl.
  3. Air fry the chicken and veggies
    Nestle the marinated chicken thighs among the peppers and onions.
    Air fry at 400°F (200°C) for 14 to 16 minutes, shaking or flipping halfway, until the chicken is cooked through and lightly charred.
    If your air fryer is on the smaller side, you might need an extra 5 to 10 minutes.
    Air fryer chipotle chicken thighs cooked until juicy and lightly charred for a copycat Chipotle burrito bowl.
  4. Make the cilantro lime rice
    While the chicken cooks, warm 1 cup cooked microwave jasmine or basmati rice according to package instructions. Stir in 1 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and a pinch of salt.
    You can use the cilantro stems for the rice as well. They are tender and packed with flavor.
    Cilantro lime rice mixed in a bowl with fresh herbs and lime juice for a copycat Chipotle burrito bowl.
  5. Assemble the bowls
    Dice the chicken. Divide cilantro lime rice between two bowls, then top with chipotle chicken, fajita veggies, black beans, and guacamole.
    Homemade copycat Chipotle burrito bowl served with chicken, peppers and onions, black beans, rice, and fresh guacamole.

Nutrition

Calories: 667kcalCarbohydrates: 64gProtein: 53gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 215mgSodium: 1043mgPotassium: 1316mgFiber: 12gSugar: 8gVitamin A: 2727IUVitamin C: 138mgCalcium: 86mgIron: 7mg

Notes

No air fryer? No problem. Cook the marinated chicken and fajita veggies in a large skillet over medium-high heat with a small amount of oil. Sauté the chicken until browned and cooked through, then remove it and cook the peppers and onions until tender with lightly charred edges. Alternatively, bake everything on a sheet pan at 425°F (220°C) until the chicken is fully cooked and the vegetables are caramelized.