Chipotle Chicken Bowls
User Reviews
5
10 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
872 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chipotle Chicken Bowls
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Enjoy your favorite chicken bowl with this Chipotle Chicken Bowls Recipe. Everyone can customize their bowl to their liking for the perfect meal.
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Ingredients
Chipotle Chicken Marinade:
- 1 1/2 pounds chicken thighs boneless, skinless
- 1/4 cup olive oil
- 2 Tablespoons chipotle peppers in adobo sauce (finely chopped)
- 2 Tablespoons lime juice
- 1 Tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup cilantro chopped, fresh
- 2 Tablespoons lime juice
Toppings:
- 1 can black beans (15 ounces - drained and rinsed)
- 1 cup corn kernels
- 1 cup Pico de Gallo
- 1 cup guacamole
- 1/2 cup sour cream
- 1/2 cup cheddar cheese shredded
- 1/4 cup cilantro chopped, fresh
- lime for serving, wedges
Instructions
- In a large bowl, whisk together the olive oil, chopped chipotle peppers, lime juice, minced garlic, honey, cumin, oregano, salt, and pepper to make the marinade.
- Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to blend and develop.
- Preheat the grill or a grill pan to medium-high heat.
- Remove the chicken thighs from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F.
- While the chicken is grilling, prepare the rice. In a medium saucepan, combine the rice, water, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice. Set aside.
- Once the chicken is cooked, let it rest for 5 minutes, then chop it into bite-sized pieces.
- To assemble the bowls, divide the cooked rice evenly among 4 bowls. Top each bowl with the chopped chipotle chicken, black beans, corn, pico de gallo, guacamole, sour cream, shredded cheese, and chopped cilantro.
- Serve the bowl with lime wedges on the side for squeezing over the top.
Notes
- Adjust the amount of chipotle peppers in the marinade according to your spice preference, it packs a lot of heat. For a milder flavor, use less chipotle peppers or remove the seeds before chopping.
- To make this recipe even quicker, you can use pre-cooked or leftover rice instead.
- Refrigerate any leftover chicken in an airtight container for up to 5 days.
- Crock Pot Instructions:
- You can make this recipe in the crock pot instead of grilling it. Place all the chicken thighs and the marinade ingredients in the crock pot. Cover and cook on low for 5-7 hours or on high for 2.5-3.5 hours. Remove the chicken and roughly chop or shred the chicken and then serve the bowls based on your preference!
Nutrition Information
Show Details
Calories
872kcal
(44%)
Carbohydrates
81g
(27%)
Protein
48g
(96%)
Fat
41g
(63%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.03g
(2%)
Cholesterol
193mg
(64%)
Sodium
1333mg
(56%)
Potassium
1150mg
(24%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Vitamin A
899IU
(18%)
Vitamin C
16mg
(18%)
Calcium
206mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 872 kcal
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 81g | 27% |
| Protein | 48g | 96% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 193mg | 64% |
| Sodium | 1333mg | 56% |
| Potassium | 1150mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 899IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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