Chipotle Chicken Bowl
A fresh and filling Chipotle Chicken Bowl with smoky chipotle chicken, cilantro lime rice, black beans, charred corn salsa, and creamy guacamole. Perfect for meal prep or a quick, balanced weeknight dinner.
Equipment
- Large skillet
- Medium saucepan
- Small saucepan
- Mixing bowls
- Cutting Board
- Chef's Knife
Ingredients
- 2 lbs boneless skinless chicken thighs cut into chunks
- 3 tbsp chipotle peppers in adobo minced
- 2 cups long-grain white rice rinsed well
- 1/2 cup fresh cilantro chopped
- 1 can black beans rinsed and cooked
- 2 cups corn yellow kernels
- 1/4 cup red onion finely diced
- 3 large Roma tomatoes diced for pico de gallo
- 2 whole Hass avocados mashed until smooth
- 1/2 cup sour cream thick consistency
Instructions
- In a bowl, toss the chicken chunks with the minced chipotle peppers, a drizzle of oil, and a pinch of salt. Let it marinate for at least 15 minutes.
- Bring a pot of salted water to a boil, add the rinsed rice, reduce to a simmer, cover, and cook until tender. Fluff with a fork and stir in the chopped cilantro and a squeeze of lime juice.
- Warm the rinsed black beans in a small saucepan with a splash of water, a pinch of cumin, and salt. Keep on low until ready to serve.
- Char the corn in a dry skillet over high heat until a few kernels get dark spots. Toss with the diced red onion, a squeeze of lime, and salt.
- Combine the diced Roma tomatoes, a spoonful of minced red onion, chopped cilantro, lime juice, and salt. Stir gently and set aside.
- Mash the avocados with a fork until mostly smooth, then stir in a spoonful of pico de gallo, lime juice, and salt. Press plastic wrap directly onto the surface if not serving right away.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated chicken in a single layer and cook without moving for 4-5 minutes to get a good char. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F.
- Divide the cilantro lime rice among bowls, then top with black beans, charred chicken, corn salsa, pico de gallo, a scoop of guacamole, and a dollop of sour cream.
Notes
Storage: Store the chicken, rice, beans, corn salsa, pico de gallo, and guacamole in separate airtight containers in the fridge for up to 4 days.
Reheating: Warm the chicken and rice in a skillet over medium heat with a splash of water to keep them moist. The microwave works in a pinch.
Freezing: The chicken and rice freeze well for up to 2 months. Thaw overnight in the fridge and reheat gently. Fresh toppings are best made fresh.
Best Tips: Char the corn in a dry skillet for extra smoky flavor. Season every layer with salt and fresh lime juice for the brightest taste.
Variations: Swap chicken for steak or shrimp, use brown rice or cauliflower rice, or add crushed tortilla chips for crunch.