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chipotle chicken bowl recipe
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Chipotle Bowl Recipe

This homemade Chipotle bowl recipe is easy, delicious, and way cheaper than takeout. Perfectly seasoned chipotle chicken, cilantro-lime rice, and fresh toppings make this a must-try meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the cilantro-lime rice:
  • 1½ cups basmati rice
  • 2½ cups water
  • 1 bay leaf optional
  • 2 tbsp butter
  • ¾ tsp salt
  • Juice from 2-3 limes
  • ⅓ cup fresh cilantro chopped
  • 2 tsp rice vinegar
For the chipotle chicken:
  • 2 lbs boneless chicken thighs
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 2-3 chipotle peppers in adobo finely chopped
  • 1 tbsp adobo sauce
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • Juice from 1 lime
For the fajita veggies:
  • 2 bell peppers sliced
  • 1 large red onion sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
For assembly:
  • 1 can black beans drained & rinsed
  • 1 cup corn frozen or fresh
  • 1 cup romaine lettuce chopped
  • 1 cup Monterey jack cheese shredded
  • 1 cup pico de gallo
  • 2 avocados sliced or mashed
  • ½ cup sour cream
  • Lime wedges & extra cilantro for serving

Equipment

  • Large skillet or grill pan
  • Medium saucepan with lid
  • Mixing bowls
  • Cutting board & knife
  • Measuring cups & spoons

Method
 

For the cilantro-lime rice:
  1. Rinse the rice until water runs clear.
  2. Add rice, water, bay leaf, butter, and salt to a pot.
  3. Bring to a boil, then cover and cook on low for 15 minutes.
  4. Remove from heat and let sit covered for 10 minutes.
  5. Remove bay leaf, fluff rice, and mix in lime juice, cilantro, and rice vinegar.
For the chipotle chicken:
  1. Mix olive oil, garlic, chipotle peppers, adobo sauce, and seasonings in a bowl.
  2. Coat the chicken and let marinate for at least 30 minutes (optional).
  3. Cook chicken on medium-high heat for 6-7 minutes per side until charred and internal temp reaches 165°F.
  4. Let rest for 5 minutes, then dice.
For the fajita veggies:
  1. In the same pan, add olive oil, bell peppers, and onion.
  2. Cook on high heat for 6-8 minutes until slightly charred.
  3. For the beans and corn:
  4. Heat black beans with a pinch of cumin and garlic powder.
  5. Sauté corn in butter and salt if using frozen.
For assembly:
  1. Start with a base of cilantro-lime rice.
  2. Add black beans and chipotle chicken.
  3. Top with fajita veggies, corn, lettuce, cheese, pico de gallo, avocado, and sour cream.
  4. Garnish with extra cilantro and lime wedges.

Notes

For meal prep, store components separately and assemble before eating.
Use thighs for juicier chicken, but breasts work too.
Adjust spice level by adding more or fewer chipotle peppers.