Easy Chipotle Chicken Bowl
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.
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.