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A delicious and vibrant Chipotle Chicken Bowl, ready to be enjoyed as a featured image.

Best Chipotle Chicken Bowl Ever

This recipe brings the vibrant and customizable Chipotle Chicken Bowl experience to your kitchen. Enjoy tender, perfectly seasoned chicken on a bed of fluffy rice, bursting with fresh veggies and your favorite toppings, all made from scratch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • 2 cups cooked white rice or brown rice or quinoa
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels, fresh, frozen, or canned
  • 1 cup salsa pico de gallo, corn salsa
  • 1 avocado, sliced or guacamole
  • 2 cups shredded lettuce or mixed greens
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
  • 1/4 cup diced red onion
  • Jalapeños, sliced optional
  • Hot sauce optional

Equipment

  • Medium bowl
  • Large skillet or grill
  • Measuring spoons
  • Measuring cups
  • cutting board
  • knife
  • spatula
  • Serving bowls

Method
 

  1. In a medium bowl, combine the chicken with olive oil, minced garlic, chipotle powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, pepper, and lime juice.
  2. Mix well to ensure the chicken is evenly coated with the marinade.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
  4. Heat a large skillet over medium-high heat or preheat grill to medium-high heat.
  5. Add or place the marinated chicken to the hot skillet/grill and cook for 5-7 minutes per side, or until the chicken is cooked through and has a slight char. The internal temperature should reach 165°F (74°C).
  6. Remove the chicken from the skillet/grill and let it rest for a few minutes before slicing or shredding.
  7. In a medium bowl, combine the cooked rice, chopped cilantro, lime juice, olive oil, salt, and pepper.
  8. Stir well to combine. Taste and adjust seasonings as needed.
  9. Start with a base of cilantro lime rice in a bowl.
  10. Top with black beans, corn, and your choice of salsa.
  11. Add the cooked and sliced or shredded chipotle chicken.
  12. Get creative with your toppings! Add guacamole or avocado, shredded lettuce, sour cream or Greek yogurt, shredded cheese, diced red onion, and jalapeños (if using).
  13. Drizzle with hot sauce, if desired.
  14. Enjoy your homemade Chipotle Chicken Bowl!

Notes

Marinating the chicken is crucial for flavor. Adjust the amount of chipotle powder and cayenne pepper to your liking. Feel free to experiment with different types of rice like brown rice or quinoa. Leftovers can be stored in the refrigerator for up to 3-4 days. You can freeze the cooked chipotle chicken for up to 2-3 months.