Chipotle Chicken Bowls

Chipotle Chicken Bowls

Make your favorite restaurant-style burrito bowls at home! These chipotle chicken bowls are packed with perfectly seasoned chicken, cilantro-lime rice, black beans, corn, tomatoes, lettuce, cheese, sour cream, and creamy avocado. Perfect for a hearty lunch or a healthy dinner.

Course Dinner, Lunch

Cuisine American, Mexican

Recipe Type Avocado, Bowls, Cast Iron Skillet, Chicken, Cinco de Mayo, Copycat, Garden Harvest, Healthy Choices, Healthy Dinner, High-Protein Meals, Kid-Friendly, Meal Prep, Salads, Spicy, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 15

Cook Time 10

Marinade Time 1

Total Time 1 25

Servings

Calories 780kcal

Author Angela G.

Equipment

Ingredients

Chicken Marinade

4 tablespoon avocado oil divided
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon lime juice (about ½ lime)
1 tablespoon chipotle peppers in adobo sauce
½ red onion
1.5 lbs chicken breasts (about 2 breasts or 4 cutlets)

Cilantro-lime Rice

2 cups cooked white rice
1 lime juiced and zested
¼ cup fresh cilantro chopped
2 tablespoon avocado oil
fine grain sea salt to taste

Burrito Bowl

8 oz seasoned black beans drained and warmed if desired
1 cup corn off the cob or corn salsa
2 cups chopped romaine lettuce
4 tablespoon sour cream
1 avocado peeled, seeded, and sliced
1 cup shredded jack and white cheddar blend cheese
2 roma tomatoes or fresh salsa
4 dashes chipotle tabasco sauce optional

Instructions

Make the marinade. Use a food processor to blend together the marinade ingredients using 2 tablespoon of the oil.
Prepare and marinate chicken. Fillet the chicken breasts in half and pound flat using the flat side of a meat tenderizer, as needed, to an even thickness. Add marinade and chicken to a large ziplock bag or bowl covered with plastic. Cover and refrigerate for 1 hour or overnight.
Cook chicken. Heat remaining 2 tablespoon of oil in a skillet set to medium-high. When oil is hot, add chicken (coated in marinade) and cook each side for about 5 minutes or just until the internal temp reaches 165ºF. Use a meat thermometer to check the temperature.
When done, remove from pan and cover with foil to let rest. Once rested, slice into strips or bite-sized pieces.
Prepare rice. Start with cooked rice and add lime juice and zest, cilantro, oil, and salt.
Assemble bowls. Add ingredients to a large bowl in sections or layers. Add rice, beans, chicken, corn, tomatoes, lettuce, cheese, sour cream, and avocado as desired. Garnish with a sprinkle or chipotle powder if desired.

Video

Notes

Cooking oil can be the signature Chipotle restaurant rice brand oil or simply vegetable oil, grapeseed oil, or avocado oil.
Guacamole can be used in place of fresh avocado for ease as well as extra flavor.
Heat beans on the stove top or in the microwave to warm them.
Feel free to adjust the quantities of the ingredients in the bowl to suit your preferences.

Nutrition