Chipotle Chicken Bowl

A Chipotle Chicken Bowl brings together tender, smoky-spiced chicken with bright cilantro-lime rice, hearty black beans, and a fresh corn salsa, all crowned with your favourite toppings for a balanced, flavour-packed meal.

Why You’ll Love This Recipe

This recipe captures the essence of the restaurant classic—robust, smoky chicken paired with zesty rice and crisp, vibrant salsa—while giving you full control over ingredients and spice level. It’s endlessly customisable, freezer-friendly, and ideal for meal prep or a relaxed dinner with friends. You can prepare most components in advance and assemble in minutes, making weeknight cooking effortless.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Chipotle Chicken:

  • ½ red onion, coarsely chopped

  • 2 cloves garlic

  • 1 chipotle chilli in adobo plus 2 tablespoons of adobo sauce

  • 3 tablespoons of vegetable oil

  • Juice of 1 lime

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cumin

  • Kosher salt and freshly ground black pepper

  • 1 lb boneless, skinless chicken breasts

• For the Cilantro-Lime Rice:

  • 1 tablespoon unsalted butter

  • 1 cup basmati rice, rinsed and drained

  • ½ teaspoon kosher salt

  • Juice of 2 limes, divided

  • 2 cups water

  • 1 tablespoon chopped fresh cilantro

• For the Black Beans:

  • 2 tablespoons neutral oil (canola or vegetable)

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, finely chopped

  • 2 (15.5-oz) cans black beans, undrained

  • 1 cup water

  • 1 teaspoon chipotle chilli powder

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper

• For the Corn Salsa:

  • 24 oz frozen corn, cooked

  • 1 medium red onion, chopped

  • 1 small jalapeño, stemmed, seeded and finely chopped

  • ¼ cup fresh cilantro, chopped

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon fresh lime juice

  • Kosher salt and freshly ground black pepper

• For Assembly and Serving:

  • Guacamole

  • Pico de gallo

  • Sour cream

  • Fresh cilantro leaves

  • Lime wedges

directions

1. Prepare the Chipotle Chicken

   • In a food processor, combine the red onion, garlic, chipotle chilli and adobo sauce, vegetable oil, lime juice, oregano and cumin. Blend until smooth, then season with salt and black pepper.

   • Place the chicken breasts in a resealable bag, add the marinade, and massage to coat. Refrigerate for at least 2 hours or up to overnight.

   • Preheat a grill or grill pan to high heat. Remove the chicken from the marinade, discard any excess, and grill for about 8 minutes per side, until the internal temperature reaches 165 °F. Let rest, then slice.

2. Cook the Cilantro-Lime Rice

   • In a saucepan over low heat, melt the butter. Add the rice, salt and juice of one lime; stir to coat.

   • Pour in the water, bring to a boil, cover, reduce heat to low and simmer for 22–25 minutes, until the rice is tender and the liquid is absorbed.

   • Remove from heat, stir in the chopped cilantro and the remaining lime juice.

3. Simmer the Black Beans

   • Heat the oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes; add the garlic and cook for 1 minute more.

   • Add the beans with their liquid, water, chipotle powder, oregano, cumin and bay leaf. Bring to a boil, reduce heat and simmer for 15–20 minutes, until slightly thickened. Season to taste with salt and pepper.

4. Assemble the Corn Salsa

   • In a bowl, combine the cooked corn, red onion, jalapeño, cilantro, lemon juice and lime juice. Season with salt and pepper.

5. Build the Bowls

   • Divide the cilantro-lime rice among four bowls. Top each with sliced chicken, black beans, corn salsa and your choice of guacamole, pico de gallo, sour cream and fresh cilantro. Serve with lime wedges.

Servings and timing

• Yield: 4 servings

• Preparation Time: 40 minutes active (plus at least 2 hours marinating)

• Total Time: Approximately 3 hours, including marinating

Variations

• Substitute chicken thighs for breasts for extra juiciness.

• Make it vegetarian by swapping chicken for marinated tofu or extra beans.

• Use brown rice, jasmine rice, quinoa, farro or cauliflower rice instead of basmati.

• Swap pinto beans or chickpeas for black beans.

• Replace corn salsa with mango or pineapple salsa for a sweet twist.

• Drizzle with chipotle-lime crema or sprinkle with queso fresco for extra richness.

• Serve over romaine or mixed greens for a low-carb version.

• Adjust the number of chipotle chillies to suit your heat preference.

• Add a pinch of smoked paprika to the chicken marinade for deeper smokiness.

storage/reheating

Store each component separately in airtight containers. Chicken, rice and beans keep in the refrigerator for up to four days; corn salsa is best within two days. To reheat, warm the chicken and beans in a skillet with a splash of water to prevent drying, and heat the rice covered in the microwave or on the stove with a teaspoon of water. Assemble just before serving.

FAQs

What type of chicken works best for this bowl?

Boneless, skinless chicken breasts are lean and absorb marinade well, but thighs can be used for richer flavour and juicier texture.

Can I prepare components ahead of time?

Yes. You may marinate and cook all elements up to one day in advance. Store each component separately and assemble minutes before serving.

How should I store leftovers?

Divide cooled chicken, rice and beans into individual containers. Refrigerate for up to four days. Keep salsas and guacamole in tightly sealed containers and consume within two days.

Can any parts be frozen?

Cooked chicken and black beans freeze well for up to two months. Thaw overnight in the refrigerator. Rice can be frozen but may become slightly grainy.

How can I make this recipe vegan?

Replace the chicken with firm tofu or tempeh, and omit dairy toppings or use plant-based alternatives.

What is the difference between cilantro-lime rice and plain rice?

Cilantro-lime rice is brightened with fresh lime juice, butter and chopped cilantro, enhancing the bowl’s overall flavour.

How spicy is this bowl?

The heat level depends on the chipotle chillies and jalapeño. Reduce seeds or use fewer chillies to lower the spice.

Can I cook the chicken indoors?

Yes. Grill on a grill pan, bake in a 400 °F oven for 20–25 minutes, or pan-sear until the internal temperature reaches 165 °F.

What sides pair well with this bowl?

Tortilla chips with queso, a simple green salad or roasted vegetables complement the flavours nicely.

Is this recipe gluten-free and dairy-free?

As written, it is gluten-free. To make it dairy-free, omit sour cream or use a dairy-free substitute and verify that all toppings contain no hidden dairy.

Conclusion

This Chipotle Chicken Bowl delivers vibrant flavours, satisfying textures and effortless customisation. With make-ahead potential and simple techniques, it is perfect for everything from busy weeknight dinners to casual gatherings. Enjoy crafting your own signature bowls and tailoring them to your taste.