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

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!

It’s fairly straightforward to make at home, and it’s packed with veggies, healthy fats, and protein!

Copycat Chipotle Chicken Burrito Bowl Recipe
This chicken burrito bowl is the ultimate chipotle copycat! It’s whole30 compliant, paleo, and AIP.

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

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 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.