Chipotle Chicken Bowls

Mexican rice bowl with chicken, corn, beans, and rice.

5 from 5 votes

Enjoy your favorite chicken bowl with this Chipotle Chicken Bowls Recipe. Everyone can customize their bowl to their liking for the perfect meal.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $20.61, $5.15 per Servings

Ingredients

Chipotle Chicken Marinade:

1 ½ pounds boneless, skinless chicken thighs
¼ cup olive oil
2 Tablespoons chipotle peppers in adobo sauce (finely chopped)
2 Tablespoons Lime Juice
1 Tablespoon honey
2 cloves Garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon Salt
¼ teaspoon black pepper

For the Rice:

1 cup long-grain white rice
2 cups water
½ teaspoon Salt
¼ cup fresh cilantro (chopped)
2 Tablespoons Lime Juice

Toppings:

1 can black beans (15 ounces - drained and rinsed)
1 cup Corn Kernels
1 cup Pico de Gallo
1 cup Guacamole
½ cup sour cream
½ cup Shredded cheddar cheese
¼ cup fresh cilantro (chopped)
Lime Wedges (for serving)

Instructions

In a large bowl, whisk together ¼ cup olive oil, 2 tablespoons finely chopped chipotle peppers in adobo sauce, 2 tablespoons lime juice, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add 1½ pounds boneless skinless chicken thighs to the bowl and toss until evenly coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the grill or a grill pan to medium-high heat.
Remove the chicken thighs from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F.
While the chicken is grilling, prepare the rice. In a medium saucepan, combine 1 cup long-grain white rice, 2 cups water, and ½ teaspoon salt.
Bring the rice mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
Fluff the rice with a fork, then stir in ¼ cup chopped fresh cilantro and 2 tablespoons lime juice. Set aside.
Once the chicken is cooked, let it rest for 5 minutes, then chop it into bite-sized pieces.
Divide the cooked cilantro lime rice evenly among 4 bowls.
Top each bowl with the chopped chipotle chicken, 1 drained and rinsed can black beans, 1 cup corn kernels, 1 cup pico de gallo, 1 cup guacamole, ½ cup sour cream, ½ cup shredded cheddar cheese, and ¼ cup chopped fresh cilantro.
Serve the bowl with lime wedges on the side for squeezing over the top.

Video

Notes

Adjust the amount of chipotle peppers in the marinade according to your spice preference, it packs a lot of heat. For a milder flavor, use less chipotle peppers or remove the seeds before chopping.

You can add all the marinade ingredients to a blender or food processor and blend until fully combined. This will also finely chop the peppers, if you prefer a smoother texture.

To make this recipe even quicker, you can use pre-cooked or leftover rice instead.

Refrigerate any leftover chicken in an airtight container for up to 5 days.

Crock Pot Instructions:

You can make this recipe in the crock pot instead of grilling it. Place all the chicken thighs and the marinade ingredients in the crock pot. Cover and cook on low for 5-7 hours or on high for 2.5-3.5 hours. Remove the chicken and roughly chop or shred the chicken and then serve the bowls based on your preference!

Nutrition