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Chipotle Chicken Bowl with cilantro lime rice, chipotle chicken, black beans, corn, avocado, pico de gallo, and lettuce, it's perfect for Back to school , lunch box, meal prep

Chipotle Chicken Bowl Recipe

Elise Foster
A quick, printable recipe card for homemade chipotle chicken bowls with cilantro-lime rice, black beans, corn, and fresh toppings — ready in about an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Course lunch, Main Course, Meal Prep
Cuisine Mexican-Inspired, Tex-Mex
Servings 4 bowls

Ingredients
  

Chipotle Chicken

  • 680 g 1.5 lb boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 2 tablespoons neutral oil divided
  • 2 tablespoons fresh lime juice
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Cilantro-Lime Rice

  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro

Bowl Assembly

  • 1 can 425 g / 15 oz black beans, drained and rinsed
  • 1/2 cup water
  • 1/2 teaspoon ground cumin
  • 1 cup corn kernels
  • 1 cup pico de gallo or tomato salsa
  • 1 ripe avocado sliced or diced
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded cheese optional
  • Lime wedges optional

Instructions
 

  • Blend chipotle peppers, adobo sauce, 1 tablespoon oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper until mostly smooth.
  • Coat chicken thighs in the marinade. Refrigerate 30 minutes to 12 hours.
  • Rinse rice until water runs clear. Combine rice, water or broth, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes.
  • Remove rice from heat and let stand, covered, 10 minutes. Fluff, then stir in lime juice and cilantro.
  • Warm black beans, water, and cumin in a small saucepan over medium-low heat for 5 minutes.
  • Warm corn in a dry skillet or microwave until heated through.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer.
  • Cook chicken 5 to 7 minutes per side, until internal temperature reaches 74°C / 165°F.
  • Rest chicken 5 to 10 minutes, then chop into bite-size pieces.
  • Divide rice among 4 bowls. Top with beans, corn, and chicken. Add pico de gallo, avocado, lettuce, cheese, and a lime wedge.

Notes

Chef's Tip: Let the skillet get fully hot before adding the chicken — a lukewarm pan steams the meat instead of browning it.
Approximate Nutrition (per serving): Calories: 620, Carbohydrates: 55 g, Protein: 48 g, Fat: 22 g, Fiber: 9 g, Sugar: 3 g, Sodium: 780 mg
Nutrition information is automatically calculated and should be used as an approximation only.