Description

Chipotle Chicken and Rice Bowls: Bold Flavor, Zero Weeknight Stress

Hey friends! If you love those smoky, customizable burrito bowls from Chipotle Mexican Grill, but want something fresher (and budget-friendlier) at home, this recipe is about to become your weekly MVP.

Juicy chipotle-marinated chicken. Fluffy cilantro-lime rice. Black beans, corn, creamy avocado, melty cheese. It’s smoky, zesty, protein-packed, and totally meal-prep friendly. Let’s build your new go-to bowl.

Instructions

1️⃣ Make the Marinade

In a bowl, whisk olive oil, minced chipotle peppers, adobo sauce, lime juice, cumin, smoked paprika, garlic powder, salt, and pepper.

2️⃣ Marinate the Chicken

Pat chicken dry. Coat thoroughly in marinade.
Let sit 20 minutes (or refrigerate up to 24 hours for deeper flavor).

3️⃣ Cook the Chicken

Heat a skillet or grill pan over medium-high.
Cook chicken 6–8 minutes per side (thighs) until internal temp reaches 165°F.
Let rest 5 minutes, then slice against the grain.

4️⃣ Prep the Bowl

Warm rice, beans, and corn. Slice avocado and tomatoes.

5️⃣ Assemble

Start with rice.
Add sliced chicken, beans, corn, and tomatoes.
Top with cheese, avocado, and cilantro.
Finish with a squeeze of fresh lime.

Notes

Pat chicken dry first for better browning.
Don’t move the chicken too soon—let it char!
Cook rice in chicken broth for extra flavor.
Double the marinade and freeze half for next time.