Chipotle Chicken Bowls

A chipotle chicken bowl with all the toppings loaded.

5 from 2 votes

Craving the bold flavors of Chipotle? Dive into these irresistible Chipotle Chicken Bowls! They’re packed with juicy grilled chicken, zesty rice, fresh veggies, and all the fixings.

Prep Time15

Cook Time15

Marinate Time1

Total Time1 30

Course: Main Dish Recipes

Cuisine: Mexican

Keyword: chipotle chicken bowl

Servings: servings

Calories: 512kcal

Author: Deanne Frieders

Ingredients

11 ounce can chipotle in adobo sauce
¼ white onion
3 Tablespoons olive oil
2 Tablespoons lime juice about 1 lime
1 Tablespoon minced garlic
1 teaspoon cumin
1 teaspoon salt
6 boneless skinless chicken thighs
2 cups cooked white rice
15 ounce can black beans drained and rinsed
15 ounces canned corn drained
¾ cup shredded Mexican blend cheese
¾ cup mild salsa
¾ cup low fat sour cream

Instructions

In a blender, add the chipotles and adobo sauce, onion, olive oil, lime juice garlic, cumin and salt. Blend until smooth.
Place the chicken in a large bowl (or a ziplock bag if you want to save a dish) and pour the chipotle sauce from the blender over the chicken. Stir gently to distribute around the chicken.
Allow to marinate for at least one hour or up to 4 hours in the refrigerator.
Heat a large nonstick skillet over medium high heat. Add half the chicken from the marinade into the skillet, making sure not to overcrowd the pan. Cover and cook for 5-6 minutes, then flip and cook for another 2 to 3 minutes or until the chicken is cooked through to a temperature of 165°F.
Remove the cooked chicken and transfer to a plate to rest. Repeat with the remaining chicken. Allow the chicken to rest for 5 minutes before chopping into bite sized pieces.
Assemble the burrito bowls by adding a ½ cup cooked rice, 1 portion of chicken, ¼ cup black beans and ¼ corn. Top with 2 Tablespoons each of shredded cheese, sour cream and salsa.
Top with optional toppings. Serve with lime wedges to squeeze over the top.

Notes

Ingredient Substitutions

- Rice - for a low carb version, use cauliflower rice. Slow cooker brown rice or cilantro lime brown rice are good substitutes for white rice, too!

- Beans - black beans can be substituted with pinto beans, kidney beans or even garbanzo beans. This recipe is also the perfect way to repurpose leftover Instant Pot Mexican black beans.

- Chicken - boneless, skinless chicken breast can be used as an alternative to the chicken thighs.

For less spice, use less of the individual chipotle peppers, which are spicier than the sauce they're packed in.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze from cooked: The chicken mixture can be frozen up to 3 months. Thaw, reheat and add the other toppings.

To freeze the uncooked chicken: Place in marinate and freeze in an airtight container up to 3 months. Thaw and cooked as directed.

Topping ideas: guacamole, shredded lettuce, fresh tomatoes, diced avocado.

For serve: each serving is 1 chicken thigh, ½ cup rice, ¼ cup black beans, ¼ cup corn, 2 Tablespoons each of sour cream, shredded cheese and salsa.

Nutrition