Description
This Delicious Chipotle Chicken Bowl recipe brings together smoky, spicy marinated grilled chicken with fluffy cilantro lime rice, fresh vegetables, and a creamy chipotle sauce. Perfectly balanced and bursting with flavors, this bowl makes an easy and satisfying meal for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons chipotle seasoning or chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice (optional)
Rice
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups water or chicken broth
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (optional)
Bowl Toppings
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese (optional)
- ¼ cup sour cream or Greek yogurt (optional)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Chipotle Sauce
- 3 tablespoons sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon chipotle in adobo sauce
- 1 teaspoon lime juice
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, chipotle seasoning or powder, garlic powder, cumin, paprika, salt, and pepper to form a spice mixture. Rub this mixture all over the chicken breasts thoroughly. Let the chicken marinate for at least 20 minutes, or up to 2 hours for more intense flavor.
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring water or chicken broth to a boil. Add the rice and salt, cover with a lid, reduce heat to low, and simmer for 15-18 minutes until the rice is tender and liquid absorbed.
- Finish the Rice: Once cooked, fluff the rice gently with a fork. Stir in olive oil, lime juice, and chopped cilantro to add moisture and freshness.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes per side until fully cooked and an internal temperature of 165°F (75°C) is reached. Remove from heat and rest for 5 minutes to retain juices.
- Slice the Chicken: After resting, slice the chicken breasts thinly for easy layering in the bowl.
- Prepare the Chipotle Sauce: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, chipotle in adobo sauce, lime juice, salt, and pepper until smooth and creamy.
- Assemble the Bowls: In individual serving bowls, layer the cooked cilantro lime rice, sliced chicken, corn kernels, black beans, cherry tomatoes, red onion slices, and avocado slices. Drizzle generously with the prepared chipotle sauce.
- Add Toppings: Sprinkle shredded cheddar cheese and a dollop of sour cream or Greek yogurt if desired. Garnish with fresh cilantro and serve lime wedges on the side for extra zest.
- Serve and Enjoy: Serve immediately while warm and enjoy a satisfying and flavorful chipotle chicken bowl packed with textures and colors.
Notes
- Marinating the chicken longer (up to 2 hours) enhances the smoky chipotle flavor.
- You can substitute brown rice for a healthier whole grain option, adjusting cooking time accordingly.
- Use fresh lime juice in both the chicken marinade and rice for the best bright flavor.
- Chipotle sauce can be made spicier by adding more chipotle in adobo sauce according to taste.
- For a dairy-free version, omit cheese and use dairy-free sour cream or yogurt alternatives.
- Leftover bowls can be refrigerated for up to 3 days and reheated before serving.
