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Chipotle Chicken Bowl Recipe

Indulge in this vibrant Chipotle Chicken Bowl, where tender marinated chicken meets wholesome brown rice and a medley of fresh veggies. Ideal for casual gatherings or weeknight dinners, this dish bursts with bold smoky flavors and a colorful presentation that will impress everyone at your table. With easy customization options, it’s not just a meal; it’s a fiesta for your taste buds!

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 2 tsp chipotle chili powder
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 cup brown rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 1 cup diced tomatoes (fresh or canned)
  • 1 avocado, sliced

Instructions

  1. Prepare your ingredients by chopping the tomatoes, corn, and avocado.
  2. Marinate the chicken by mixing olive oil, chipotle chili powder, lime juice, salt, and pepper in a bowl. Coat the chicken breasts and let them marinate for at least 15 minutes.
  3. Cook the marinated chicken in a skillet over medium-high heat for about 6 minutes on each side until the internal temperature reaches 165°F (75°C). Remove and let rest before slicing.
  4. While the chicken cooks, prepare the brown rice according to package instructions.
  5. Assemble your bowls with a base of brown rice topped with sliced chicken, black beans, corn, diced tomatoes, and avocado.
  6. Drizzle with extra lime juice before serving.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Skillet Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 545
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 13g
  • Protein: 38g
  • Cholesterol: 80mg

Keywords: Customize your bowl with additional toppings like guacamole or sautéed peppers. Substitute brown rice with quinoa or cauliflower rice for a low-carb option. Store leftovers in an airtight container in the fridge for up to three days.