Homemade Chipotle Chicken Bowl Recipe

Love bold, smoky flavors? This Chipotle Chicken Bowl brings restaurant-style taste to your kitchen with marinated grilled chicken, sautéed fajita veggies, fluffy rice, and fresh toppings you can customize. It’s weeknight-friendly, meal-prep ready, and easy to scale for a crowd. In about 40 minutes, you’ll build vibrant bowls that balance spice, freshness, and creaminess—perfect for lunch or dinner and a great alternative to a classic Chicken Fajita Bowl.

Ingredients

For the Chipotle Chicken

• 1 lb (450 g) boneless skinless chicken thighs or breasts
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Juice of 1 lime
• 3/4 tsp fine salt, plus more to taste
• 1/4 tsp black pepper

For the Base

• 2 cups cooked white or brown rice (about 1 cup/190 g uncooked)
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 cup (160 g) corn kernels, fresh or frozen

For the Fajita Veggies

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tbsp olive oil
• Pinch of salt and pepper

Optional Toppings

• Pico de gallo or salsa
• Avocado slices or guacamole
• Shredded cheese (cheddar or Monterey Jack)
• Sour cream or Greek yogurt
• Fresh cilantro and lime wedges

Step-by-Step Instructions

1) Marinate the Chicken (5–20 minutes)

1. In a bowl, whisk olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne, lime juice, salt, and pepper.
2. Add chicken and coat well. Rest 5–20 minutes at room temp (or up to 2 hours refrigerated) for deeper flavor.

2) Cook the Chicken (10–12 minutes)

1. Heat a grill pan or large skillet over medium-high.
2. Sear chicken 5–6 minutes per side until lightly charred and cooked through (165°F / 74°C internal temp).
3. Transfer to a board, rest 5 minutes, then slice into strips.

3) Sauté the Fajita Veggies (4–5 minutes)

1. In the same pan, add 1 tbsp olive oil.
2. Sauté peppers and onion with a pinch of salt and pepper until tender-crisp with slight char.

4) Warm the Base & Season (3–4 minutes)

1. Warm rice, beans, and corn. Toss with a squeeze of lime, a pinch of salt, and pepper for brightness.

5) Assemble the Bowls

1. Layer bowls with rice, beans, and corn.
2. Top with sliced chipotle chicken and fajita veggies.
3. Add toppings: pico, avocado/guac, cheese, and a dollop of sour cream or yogurt.
4. Finish with cilantro and lime wedges.

Pro Tips

• Juicy chicken: Thighs are more forgiving than breasts—harder to overcook.
• Heat control: Reduce cayenne for mild bowls; add jalapeño or hot salsa for extra kick.
• Health swaps: Use quinoa or cauliflower rice to lower carbs; Greek yogurt instead of sour cream.
• Meal prep: Store components separately (up to 3 days). Reheat gently and assemble fresh.
• Related idea: Craving variety? Try a classic Chicken Fajita Bowl using the same veggie base.

Conclusion

This Chipotle Chicken Bowl is fast, flexible, and bursting with flavor. Marinated chicken, colorful veggies, and fresh toppings make every bite satisfying. Try it tonight, customize your bowl, and share your delicious results with friends and family!

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