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A deliciously arranged Chipotle chicken bowl filled with rice, grilled chicken, fresh veggies, and garnished with lime wedges and cilantro on a wooden surface.

Delicious Chipotle Chicken Bowls


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  • Author: Nour Lamghari
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A delicious Chipotle Chicken Bowl with marinated grilled chicken, cilantro-lime rice, fresh veggies, and toppings like guacamole and sour cream. Perfect for a quick meal or meal prep!


Ingredients

Scale

For the Chicken:

  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste

For the Rice:

  • 1 cup white or brown rice
  • 2 cups water or chicken broth
  • 2 tablespoons lime juice
  • ¼ cup chopped fresh cilantro
  • Salt to taste

For the Vegetables:

  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup corn (fresh or canned)
  • ½ cup sliced jalapeños

For the Toppings:

  • ½ cup sour cream
  • ½ cup guacamole
  • ½ cup shredded cheese (cheddar or Monterey Jack)
  • Salsa (optional)

Instructions

  • Marinate the Chicken:
    • In a bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper.
    • Add the chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
  • Cook the Rice:
    • Rinse the rice under cold water until the water runs clear.
    • In a saucepan, combine the rinsed rice and water (or chicken broth) and bring to a boil.
    • Reduce the heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is cooked and the liquid is absorbed.
    • Once cooked, fluff the rice with a fork, then mix in lime juice, cilantro, and a pinch of salt.
  • Cook the Chicken:
    • Preheat a grill, stovetop grill pan, or skillet over medium-high heat.
    • Remove the chicken from the marinade and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
    • Once cooked, let the chicken rest for a few minutes, then slice it into strips.
  • Prepare the Vegetables:
    • While the chicken is resting, prepare the fresh vegetables.
    • Chop the tomatoes, shred the lettuce, and slice the jalapeños if using.
  • Assemble the Bowl:
    • In a serving bowl, start with a base of cilantro-lime rice.
    • Top the rice with sliced grilled chicken, shredded lettuce, diced tomatoes, corn, and jalapeños.
    • Add toppings like guacamole, sour cream, shredded cheese, and salsa as desired.
  • Serve and Enjoy:
    • Garnish with lime wedges and extra cilantro if desired.
    • Serve immediately and enjoy your homemade Chipotle chicken bowl!

Notes

For a vegetarian option, substitute the grilled chicken with sautéed bell peppers and onions, or try using tofu or tempeh marinated in the same spices for a delicious twist!

  • Prep Time: 30
  • Cook Time: 20
  • Category: Chicken Salad
  • Method: Grilling or Stovetop Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 600 kcal
  • Sugar: 4g
  • Sodium: 850 mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 70 g
  • Fiber: 8 g
  • Protein: 38g
  • Cholesterol: 100mg