Description
This Delicious Chipotle Chicken Bowl combines tender, spicy grilled chicken with flavorful cilantro-lime rice, fresh vegetables, and a creamy chipotle sauce. Perfect for a wholesome and satisfying meal that’s packed with bold southwestern flavors, this recipe serves 4 and is great for lunch or dinner.
Ingredients
Chicken and 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 (for extra flavor)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (optional)
Veggies and 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, or dairy-free option)
- 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 (or more to taste)
- 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. Rub this spice mixture thoroughly all over the chicken breasts. Allow the chicken to marinate for at least 20 minutes, or for more intense flavor, up to 2 hours in the refrigerator.
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring the water or chicken broth to a boil. Add rice and salt, cover with a lid, then reduce heat to low. Let it simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, then stir in olive oil, lime juice, and chopped cilantro for a fresh, aromatic finish.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the meat is cooked through. Remove from heat and let the chicken rest for 5 minutes to retain juices before slicing thinly.
- Prepare the Chipotle Sauce: In a small bowl, mix together sour cream or Greek yogurt, mayonnaise, chipotle in adobo sauce, lime juice, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
- Assemble the Bowls: In each serving bowl, layer a base of cilantro-lime rice. Top with sliced grilled chicken, corn kernels, black beans, cherry tomatoes, red onion slices, and avocado. Drizzle generously with the chipotle sauce. Add shredded cheddar cheese and extra sour cream if desired. Garnish with fresh cilantro.
- Serve: Offer lime wedges on the side to squeeze over the bowls for added zest. Enjoy your vibrant and hearty chipotle chicken bowls immediately!
Notes
- Marinating the chicken longer (up to 2 hours) intensifies the flavor.
- You can substitute brown rice for a healthier, fiber-rich option, but cooking times may vary.
- For a dairy-free version, omit the cheese and use dairy-free sour cream or yogurt alternatives.
- Chipotle in adobo sauce is spicy; adjust quantity based on your heat preference.
- Leftover grilled chicken and rice make great leftovers for next-day meals.
