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homemade chipotle bowl with chicken topped with cheese and black beans
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5 from 1 vote

Homemade Chipotle Bowls Recipe

Skip the line and make dinner at home with this Homemade Chipotle Bowl recipe!
Prep Time20 minutes
Cook Time20 minutes
Marinade Time30 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: American, tex mex
Keyword: chicken recipe, chicken rice bowl, chipotle chicken, chipotle chicken recipe, easy chicken recipe, homemade chipotle bowls, rice bowl
Servings: 8 servings
Author: Food Dolls

Equipment

Ingredients

Chicken Marinade

  • 1 6 ounce can chipotle peppers in adobo sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 chicken thighs

Cilantro Lime Rice

  • 1 ½ cups long-grain white rice
  • 3 cups water
  • 1 ½ Tablespoons extra virgin olive oil
  • Zest of 1 lime
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • 1/3 cup fresh cilantro chopped
  • 3 Tablespoons lime juice juice from about 1 lime
  • Black pepper to taste
  • 1 Bay leaf

Tomato Salsa

  • 2-3 medium fresh tomatoes stems removed
  • 1/2 medium red onion chopped
  • 1 jalapeño pepper stems, ribs, and seeds removed (less or more to taste)
  • Juice of 1 lime
  • 1/2 cup fresh cilantro chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Optional: black beans, queso fresco, Monterey Jack cheese for garnish

Instructions

For the Chicken

  • In a food processor, add the chipotle peppers, salt, and pepper. Pulse until smooth.
    1 6 ounce can chipotle peppers in adobo sauce, 1 teaspoon salt, 1/2 teaspoon black pepper
  • Place the chicken in a large bowl or sealable bag, and pour the marinade on top, coating it evenly. Refrigerator for at least 30 minutes or up to overnight.
    8 chicken thighs
  • Heat a non-stick grill pan over medium heat. Spray with coconut oil spray. Place the chicken on the pan, and cook for 3-4 minutes on one side.
  • Flip over, and cook an additional 2-3 minutes or until the chicken is cooked through and reaches an internal temperature of 165° F.

For the Rice

  • Rice Cooker Option:
  • Add the rice, water, oil, lime zest, garlic powder, and 1 teaspoon salt to a rice cooker. Set to cook.
    1 ½ cups long-grain white rice, 3 cups water, 1 ½ Tablespoons extra virgin olive oil, Zest of 1 lime, 1/2 teaspoon garlic powder, 1 teaspoon salt
  • Fluff the rice with a fork, and transfer it to a large bowl.
  • Add the chopped cilantro and lime juice, stirring to combine. Season with extra salt and pepper, if desired.
    1/3 cup fresh cilantro, Juice of 1 lime, Black pepper to taste

Stovetop Option:

  • In a medium-sized saucepan, add the rice, water, bay leaf, lime zest, garlic powder, and olive oil. Bring the ingredients to a boil.
    1 Bay leaf
  • Cover the saucepan, and reduce the heat to a simmer. Cook for 20 minutes or as instructed by the package.
  • Uncover the pan, fluff the rice with a fork, and remove the bay leaf. Then, stir in the lime juice and cilantro. Season with extra salt and pepper, if desired.

For the Salsa

  • Using a sharp knife, chop the tomatoes, red onion, and jalapeños.
    2-3 medium fresh tomatoes, 1/2 medium red onion, 1 jalapeño pepper
  • Add all the ingredients to a large bowl, and toss to combine.

For the Bowls

  • Portion the rice into bowls.
  • Layer the chicken on top followed by the tomato salsa and any extra garnishes of choice. Enjoy warm!
    Optional: black beans, queso fresco, Monterey Jack cheese for garnish
  • Store ingredients in separate airtight containers in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 34g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 678mg | Potassium: 378mg | Fiber: 3g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg