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Chipotle Lime Chicken Taco Bowl with Mango Chipotle Sauce
5 from 12 votes

Chipotle Lime Chicken Taco Bowl with Mango Chipotle Sauce

This Chipotle Lime Chicken Taco Bowl features grilled chicken marinated in lime, cilantro, and chipotle chili powder served over cilantro lime rice. It’s topped with a fresh mango salad, creamy mango chipotle sauce, black beans, cheese, and guacamole, delivering a mix of tangy, smoky, sweet, and creamy elements. The grilled chicken and citrus-flavored rice create a bright base for the vibrant toppings.

Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 2 bowls
Calories: 979 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the chipotle lime grilled chicken:
  • lime juice juice from 2 limes
  • 2 tablespoons cilantro chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon chipotle chili powder
  • salt dash
  • 2 chicken breast medium
For the cilantro lime rice:
  • 1 cup long grain white rice
  • salt dash
  • 2 tablespoons cilantro freshly chopped
  • lime juice from one
For the mango chipotle sauce:
  • 1/3 cup sour cream
  • 1/3 cup Mango coarsely chopped
  • 1 to 2 teaspoons chipotle paste
  • 1 tablespoon lime juice
For the taco bowls:
  • 1 cup Mango chopped
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup onion red, chopped
  • lime juice from 1
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup Monterey jack cheese or Mexican cheese blend
  • 1/4 cup guacamole fresh

Instructions

    Cup of Yum
  1. To make the chipotle lime grilled chicken, in a medium bowl whisk together the lime juice, cilantro, olive oil, chipotle chili powder and salt. Add the chicken to the bowl and marinate for at least one hour in the refrigerator.
  2. To make the cilantro lime rice, in a medium saucepan bring 2 cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and stir in cilantro and lime juice.
  3. While the rice is cooking, add all of the ingredients for the mango chipotle sauce to a food processor. Puree until well blended and smooth; set aside.
  4. In a small bowl, combine the mango, red pepper, onion and lime juice. Stir until well blended; set aside.
  5. After marinating chicken, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
  6. To assemble the taco bowls, divide the cilantro rice between two bowls. Top with grilled chicken, mango-pepper salsa, black beans, cheese and fresh guacamole. Drizzle with mango chipotle sauce and serve.

Notes

  • Adjust chipotle paste quantity: 1 tsp for mild heat, 2 tsp for stronger flavor.
  • Pureed chipotle peppers in adobo sauce can be used instead of chipotle paste.

Nutrition Information

Serving 0g Calories 979kcal (49%) Carbohydrates 109g (36%) Protein 64g (128%) Fat 30g (46%) Saturated Fat 10g (50%) Cholesterol 177mg (59%) Sodium 388mg (16%) Potassium 1593mg (34%) Fiber 10g (40%) Sugar 19g (38%) Vitamin A 3020IU (60%) Vitamin C 97.2mg (108%) Calcium 205mg (21%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 979

% Daily Value*

Serving 0g
Calories 979kcal 49%
Carbohydrates 109g 36%
Protein 64g 128%
Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 177mg 59%
Sodium 388mg 16%
Potassium 1593mg 34%
Fiber 10g 40%
Sugar 19g 38%
Vitamin A 3020IU 60%
Vitamin C 97.2mg 108%
Calcium 205mg 21%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.