EASY CHIPOTLE CHICKEN BOWL

Craving that fresh, flavorful, and customizable goodness of a Chipotle bowl but want to skip the lines and control your ingredients? With this recipe, you can build the ultimate Chipotle Chicken Bowl right in your own kitchen, bursting with smoky, spicy chicken, perfectly cooked rice, and all your favorite toppings. Get ready to enjoy a restaurant-quality meal without the restaurant price or the wait!

Ingredients

For the Chipotle Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• 1-2 chipotle peppers in adobo sauce, finely chopped (plus 1 tablespoon adobo sauce)

For the Rice:

• 1 cup long-grain rice (white or brown)
• 2 cups water or chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Toppings (Customize to your liking!):

• Black beans, rinsed and drained
• Corn kernels (fresh, frozen, or grilled)
• Salsa (pico de gallo, corn salsa, or your favorite)
• Guacamole or avocado slices
• Shredded lettuce
• Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Sour cream or Greek yogurt
• Chopped cilantro
• Lime wedges

Let’s Talk Chicken: The Heart of the Bowl

Okay, let’s be honest: the chicken is the star of this show. Getting that signature smoky, slightly spicy flavor is key to a truly authentic Chipotle Chicken Bowl experience. Don’t be afraid of the chipotle peppers! They bring the magic. Remember, you can always start with one pepper and add more adobo sauce for extra depth. And don’t skimp on the marinade time – the longer, the better! This recipe works wonders for Coconut Chicken Rice Bowl meal prep too.

Mastering the Rice (Perfect Every Time)

Rice might seem simple, but it can make or break your bowl. Using good quality rice and paying attention to the water-to-rice ratio is crucial. I prefer using chicken broth for extra flavor, but water works just fine. If you want to get fancy, add a bay leaf or a clove of garlic while the rice cooks. Perfectly cooked rice is the base for many of the Greek Chicken Bowls I make for healthy lunches with chicken during the week. Remember to fluff the rice with a fork before serving to prevent it from clumping.

Building Your Bowl: Topping Tips and Tricks

This is where you get to unleash your inner artist! The beauty of a Chipotle Chicken Bowl is its customizability. Don’t be afraid to experiment with different toppings. Grilled corn adds a touch of sweetness, while a spicy salsa kicks up the heat. If you’re looking for a creamy element, avocado or guacamole is a must. And remember, fresh herbs like cilantro can brighten up the entire dish. This is your chance to create the perfect healthy fiesta bowl! For those who love variety, consider trying a Bbq Chicken Sweet Potato Bowl Ultimate for a different spin on the bowl concept.

Step-by-Step Instructions

Marinate the Chicken:

1. In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, pepper, lime juice, chopped chipotle peppers, and adobo sauce.
2. Add the cubed chicken to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.

Cook the Rice:

1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. In a medium saucepan, combine the rice, water or chicken broth, olive oil, and salt.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
5. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
6. Fluff the rice with a fork before serving.

Cook the Chicken:

1. Heat a large skillet or grill pan over medium-high heat.
2. Add the marinated chicken to the skillet in a single layer (you may need to work in batches to avoid overcrowding).
3. Cook for 5-7 minutes per side, or until the chicken is cooked through and slightly charred.
4. Remove the chicken from the skillet and let it rest for a few minutes before serving.

Assemble Your Bowl:

1. Divide the cooked rice among bowls.
2. Top with the cooked chipotle chicken, black beans, corn, salsa, guacamole, lettuce, cheese, sour cream, cilantro, and lime wedges.
3. Serve immediately and enjoy!

Meal Prep At Home: Making it a Breeze

These Chipotle Chicken Bowls are fantastic for meal prep! Cook the chicken and rice ahead of time and store them separately in airtight containers in the refrigerator for up to 4 days. Chop your veggies and prepare your toppings in advance as well. When you’re ready to eat, simply reheat the chicken and rice and assemble your bowl. This makes for incredibly easy and healthy meal prep bowls for the week, especially if you are aiming for healthy lunches with chicken that you can grab and go! This method also works great for preparing a Steak Fajita Bowl in advance.

Spice Level Adjustments: Control the Heat

Not everyone loves the same level of spice, and that’s perfectly okay! If you’re sensitive to heat, start with just one chipotle pepper and omit the cayenne pepper altogether. You can always add a dash of your favorite hot sauce to individual bowls if you want a little extra kick. On the other hand, if you’re a spice fanatic, feel free to add more chipotle peppers or a pinch of red pepper flakes to the marinade. Remember, you’re the chef – customize it to your liking! You could even experiment with different chili powders for unique flavor profiles. Just as you’d adjust the seasonings for a Taco Rice Bowl, you can tailor the Chipotle Chicken Bowl to your personal preferences.

Ingredient Swaps: Making it Your Own

Don’t be afraid to substitute ingredients based on what you have on hand or your dietary needs. If you’re following a low-carb diet, you can skip the rice altogether and load up on extra veggies. Quinoa or cauliflower rice are also great alternatives. For vegetarians, you can easily swap the chicken for grilled tofu or seasoned black beans. You can also add other vegetables like bell peppers, onions, or zucchini to the chicken marinade for extra flavor and nutrients. Thinking of other options, the sweetness of the sauce on a Hot Honey Chicken Bowl offers a different but satisfying experience.

Final Thoughts & Serving Suggestions

And there you have it – a delicious and easy Chipotle Chicken Bowl recipe that you can make at home any time you’re craving that fresh, flavorful goodness. Serve it with a side of tortilla chips and your favorite beverage for the ultimate restaurant-quality meal without ever leaving your kitchen. Don’t forget to share your creations with me – I can’t wait to see what amazing bowls you come up with!

Easy Chipotle Chicken Bowl

Alice Yowell

Create a customizable and flavorful Chipotle Chicken Bowl at home, skipping the lines and controlling your ingredients. This recipe features smoky, spicy chicken, perfectly cooked rice, and your favorite toppings for a restaurant-quality meal without the restaurant price or wait.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• fine mesh sieve
• Medium saucepan
• Large skillet or grill pan
• Spatula
• Fork
• Cutting board
• Knife
• Measuring cups and spoons
• Bowls for serving

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper optional
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons lime juice
• 1-2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon adobo sauce
• 1 cup long-grain rice white or brown
• 2 cups water or chicken broth
• 1 tablespoon olive oil for rice
• ½ teaspoon salt for rice
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels fresh, frozen, or grilled
• 1 cup salsa pico de gallo, corn salsa, or your favorite
• 1 avocado, sliced or 1 cup guacamole
• 2 cups shredded lettuce
• 1 cup shredded cheese Monterey Jack, cheddar, or a Mexican blend
• ½ cup sour cream or Greek yogurt
• ¼ cup chopped cilantro
• 2 lime wedges

Instructions

 

• In a medium bowl, combine 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons lime juice, chopped chipotle peppers, and 1 tablespoon adobo sauce.
• Add the cubed chicken to the bowl and toss to coat evenly.
• Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
• Rinse the rice in a fine-mesh sieve until the water runs clear.
• In a medium saucepan, combine the rice, water or chicken broth, 1 tablespoon olive oil and 1/2 teaspoon salt.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
• Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
• Fluff the rice with a fork before serving.
• Heat a large skillet or grill pan over medium-high heat.
• Add the marinated chicken to the skillet in a single layer (you may need to work in batches to avoid overcrowding).
• Cook for 5-7 minutes per side, or until the chicken is cooked through and slightly charred.
• Remove the chicken from the skillet and let it rest for a few minutes before serving.
• Divide the cooked rice among bowls.
• Top with the cooked chipotle chicken, black beans, corn, salsa, guacamole, lettuce, cheese, sour cream, cilantro, and lime wedges.
• Serve immediately and enjoy!

Notes

For meal prep, cook the chicken and rice ahead of time and store them separately in airtight containers in the refrigerator for up to 4 days. Chop veggies and prepare toppings in advance as well. Adjust spice level by using fewer chipotle peppers or omitting cayenne pepper. For a low-carb option, skip the rice and load up on extra veggies or substitute with quinoa or cauliflower rice. You can also substitute the chicken for grilled tofu or seasoned black beans for vegetarians.