Chipotle Chicken Bowl: Better Than The Real Thing
Create the ultimate Chipotle Chicken Bowl at home with this easy recipe! Featuring juicy, marinated chipotle chicken, zesty cilantro-lime rice, and fresh toppings, it's a healthy, customizable meal perfect for dinner or meal prep.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 2 tbsp adobo sauce from a can of chipotle peppers
- 1 tbsp olive oil
- 1 lime juiced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups long-grain white rice uncooked
- 3 cups water or chicken broth
- 0.5 cup fresh cilantro chopped
- 1 lime juiced
- 1 can (15 oz) black beans rinsed and drained
- 1 cup frozen or canned corn thawed if frozen
- 0.25 cup red onion finely diced
- 2 cups romaine lettuce shredded
- 1 cup shredded Monterey Jack cheese
- Sour cream or Greek yogurt for topping
- Guacamole or sliced avocado for topping
Instructions
- In a small bowl, whisk together the adobo sauce, olive oil, lime juice, minced garlic, cumin, oregano, salt, and pepper. Place chicken in a separate large bowl or zip-top bag, pour the marinade over, and toss to coat. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Cook the rice with water or broth according to package directions. Once cooked, remove from heat and let stand for 5 minutes. Fluff with a fork and stir in the chopped cilantro and lime juice. Set aside.
- In a medium bowl, combine the corn, red onion, and a squeeze of lime juice. Season with salt. In a small saucepan, warm the rinsed black beans over medium-low heat until heated through.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, until cooked through and nicely charred. Remove from skillet, let rest for 5 minutes, then dice into bite-sized pieces.
- Divide the cilantro-lime rice among four bowls. Top with the cooked chipotle chicken, warm black beans, and corn salsa. Garnish with shredded lettuce, cheese, sour cream, and guacamole as desired.
Notes
For Extra Spice: Add a finely minced chipotle pepper from the can to the chicken marinade for an extra kick. Storage: Store all components in separate airtight containers in the refrigerator for up to 4 days. Assemble just before eating for the best results.