Chipotle Chicken Bowls

v1.1

by FolsomInnovations

Main DishTex-MexLunchDinnerMeal PrepStovetopGrillMake Aheadchicken bowlschipotle chickenmeal preprice bowlscopycatGluten-FreeNut-FreeHigh-Protein
Servings: 4Prep: 25 minCook: 25 minInactive: 30 minTotal: 80 min

Smoky marinated chicken over rice with beans, corn, salsa, and quick toppings. It scratches the takeout itch while staying easy to prep ahead.

Ingredients

  • 1 1/2 lb Boneless chicken thighs
  • 2 tbsp Chipotle peppers in adobominced
  • 3 tbsp Lime juicedivided
  • 2 tbsp Olive oil
  • 2 tsp Ground cumin
  • 4 cups Cooked white rice
  • 1 can Black beansdrained and warmed
  • 1 cup Corncharred or thawed
  • 1 cup Tomato salsa
  • 2 cups Romaine lettuceshredded
  • 1/2 cup Sour cream or Greek yogurtoptional

Equipment

  • Mixing bowl
  • Skillet or grill pan
  • Knife and cutting board
  • Instant-read thermometer

Instructions

  1. 1

    Mix chipotles, 2 tbsp lime juice, olive oil, cumin, and a pinch of salt. Coat chicken and marinate for 30 minutes.

    30 min

  2. 2

    Cook chicken in a hot skillet or grill pan until browned and 165 F inside.

    12 min

  3. 3

    Rest chicken for 5 minutes, then chop into bite-size pieces.

    5 min

  4. 4

    Toss warm rice with remaining lime juice and a pinch of salt.

    2 min

  5. 5

    Build bowls with rice, beans, corn, chicken, salsa, lettuce, and sour cream if using.

    6 min

  6. 6

    For meal prep, keep lettuce and sour cream separate until serving.

    2 min

Chipotle Chicken Bowls · FolsomInnovations · v1.1 · recipeversion.com/@folsominnovations/chipotle-chicken-bowls

Printed June 5, 2026