This chicken burrito bowl is the ultimate chipotle copycat! It’s whole30 compliant, paleo, and AIP.

There are few things are universally popular and beloved here in America than Chipotle is. Everyone is obsessed with Chipotle. And for good reason! The food is good, easy, convenient, and mostly well sourced. However, it’s not necessarily the most AIP friendly spot with all of the nightshade spices in the food. And regardless of whether or not you can have nightshades, a whole30 and paleo compliant copycat for a chipotle favorite is still an amazing recipe option to have on hand!

This chipotle style knockoff of a chicken burrito bowl will make you seriously nostalgic while still feeling amazing! It’s fairly straightforward to make at home, and it’s packed with veggies, healthy fats, and protein!

How to make this copycat chipotle chicken burrito bowl

• Prepare the cauliflower rice by Using a large skillet with a lid, heat the avocado oil over medium heat and pour in the cauliflower rice. Lightly saute for 1-2 minutes. Stir in the bone broth, and add the salt and bay leaf. Simmer on low heat with the lid on for 3-4 minutes. Remove the lid and the bay leaf. Saute for another 3-4 minutes.Mix in the fresh cilantro, and lime juice and layer the rice on the bottom of the burrito bowls.
• For the guacamole combine all of the ingredients for the guacamole in a medium bowl. Season with more salt to taste if desired.
• Prepare the chicken and burrito bowl by cooking in the chicken in avocado until internal temperature is 165 F. Allow to cool slightly. Add the chicken to the burrito bowls and layer on the red onion, romaine lettuce, cilantro, and guacamole. Serve immediately, or save for later! Reserve the guacamole and store in an airtight container if saving for later.

The Ingredients You’ll Need For the Chipotle Copycat Chicken Burrito Bowl

Chicken

I actually polled my Instagram followers to see whether or not they’d prefer a chicken or carnitas burrito bowl, and chicken won! You could swap the chicken for carnitas by using my recipe here.

Riced cauliflower, broth, cilantro, lime and bay leaf

This is for the signature chipotle style cilantro lime rice.

Romaine

You can also use green leaf lettuce, but romaine is the standard chipotle burrito bowl ingredient.

Avocado

It’s not chipotle without guac!!

Red onion

Adds spice to the guacamole.

Optional – Sauteed bell peppers (not AIP)

If you eat nightshades, sauteed bell peppers would be a great addition to this bowl. However, my house is a bell pepper free zone since I react so badly to them. I made sure that this burrito bowl stands alone without the bell peppers as well!

You’ll also love…

• One pan taco skillet dinner
• Mexican chicken poppers
• Baked plantain chips
• Cilantro avocado sauce 

Copycat Chipotle Chicken Burrito Bowl (Whole30, Paleo, AIP)

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• Author: Michelle
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 2 burrito bowls 1x
• Category: restaurant copycat
• Method: stove
• Cuisine: latin

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Description

This burrito bowl is the perfect chipotle copycat!

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Ingredients

Units USM Scale 1x2x3x

For the cilantro lime cauliflower rice

• 3 cups cauliflower, riced
• 1 tbsp avocado oil
• 2 tbsp broth (chicken, beef, or veggie)
• 2 bay leaves
• 1 tsp sea salt
• Juice of 1/2 lime
• 1/4 cup cilantro, chopped

For the chicken & burrito bowl

• 1 lb chicken breast, cubed
• 2 tbsp avocado oil
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp oregano powder
• 1 tsp cumin (omit for AIP)
• 1/2 tsp sea salt
• 1/2 tsp black pepper (omit for AIP)
• 1 cup romaine, shredded
• 1/3 cup red onion, diced
• 2 tbsp fresh cilantro, chopped

For the guacamole 

• 1 large avocado
• 1/4 cup red onion, diced
• 2 tbsp cilantro, chopped
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• Juice of 1/2 lime

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Instructions

For the cilantro lime rice

1. Using a large skillet with a lid, heat the avocado oil over medium heat and pour in the cauliflower rice. Lightly saute for 1-2 minutes.
2. Stir in the bone broth, and add the salt and bay leaf. Simmer on low heat with the lid on for 3-4 minutes.
3. Remove the lid and the bay leaf. Saute for another 3-4 minutes.
4. Mix in the fresh cilantro, and lime juice and layer the rice on the bottom of the burrito bowls.

For the chicken and burrito bowl

1. Using a large skillet, heat the avocado oil over medium heat. Season the chicken (reserving the cilantro) and cook in the avocado oil until internal temperature is 165 F. Allow to cool slightly.
2. Add the chicken to the burrito bowls and layer on the red onion, romaine lettuce, cilantro, and guacamole.
3. Serve immediately, or save for later! Reserve the guacamole and store in an airtight container if saving for later.

For the guacamole

1. Combine all of the ingredients in a medium bowl. Season with more salt to taste if desired.

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Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

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Nutrition

• Serving Size: 1 burrito bowl
• Calories: 664
• Fat: 38.2g
• Carbohydrates: 26.3g
• Fiber: 10.4g
• Protein: 57.4g