# Chipotle Chicken Bowls

Learn how to make healthy and high-protein Chipotle chicken bowls for less than $6 a meal, coming together in less than 90 minutes.

- Servings: 5 servings
- Total time: 90 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 3 lbs chicken thighs, boneless and skinless
- 1 can chipotle peppers in adobo sauce
- 1 tbs olive oil
- 1 tbs honey
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tbs ground cumin
- 1 tbs smoked paprika
- 1 tbs dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2.5 cups chicken bone broth
- 1.5 cups uncooked white rice, rinsed
- 1 unit dried bay leaf
- 2 units limes
- 0.5 cup chopped cilantro
- 1 tsp olive oil
- 1 can unsalted black beans, rinsed
- 2 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 unit dried bay leaf
- 3 units roma tomatoes, diced
- 0.5 unit onion, diced
- 1 unit jalapeño, diced
- salt
- cilantro
- lime juice
- 1 can unsalted corn, rinsed
- 0.5 unit onion, diced
- 1 unit jalapeño, diced
- salt
- cilantro
- lime juice
- 3 units ripe avocados
- 0.5 unit onion, diced
- 1 unit roma tomato, diced
- 1 unit jalapeño, diced
- salt
- cilantro
- lime juice

## Instructions

1. Add chicken to a bowl with all ingredients and mix well.
2. Marinate the chicken for at least 30 minutes.
3. Add rice, chicken bone broth, and a dried bay leaf to a rice cooker and cook until fluffy.
4. Transfer the cooked rice to a bowl, add chopped cilantro and lime juice, then gently toss together and season with salt to taste.
5. Add black beans, water, onion powder, garlic powder, paprika, ground cumin, dried oregano, salt, black pepper, and a dried bay leaf into a small saucepan and mix well.
6. Cover and simmer the black beans on low for 10 minutes until tender.
7. Dice roma tomatoes, half an onion, and a jalapeño for the pico de gallo.
8. Chop cilantro for the pico de gallo.
9. Dice half an onion and a jalapeño for the corn salsa.
10. Cut avocados in half and remove the pit for the guacamole.
11. Prepare the guacamole by mashing the avocados and mixing them with diced onion, tomato, jalapeño, cilantro, and lime juice.
12. Cover the guacamole with a plastic wrap to prevent browning.
13. Prepare the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, salt, and lime juice.
14. Prepare the corn salsa by combining corn, diced onion, jalapeño, cilantro, salt, and lime juice.
15. Grill the marinated chicken at 400F until the internal temperature is 165F, then rest for 10 minutes before cutting.
16. Grill the bell peppers and red onions.
17. Assemble the bowls: first add 120g of cilantro lime rice.
18. Add 70g of seasoned black beans.
19. Add 70g of grilled bell peppers and red onions.
20. Add 200g of cut grilled chicken.
21. Add 70g of pico de gallo.
22. Add 70g of corn salsa.
23. Add 100g of fresh guacamole.

## Equipment

- bowl
- rice cooker
- small saucepan
- chopping board
- knife
- tongs
- food scale
- container

## Tips

- Always start with whatever takes the longest.
- Have your veggies prepped.
- Have your tools ready.
- Map out in your head what you're going to do next.
- If it still feels overwhelming, just pick one or two dishes like the chicken or rice, get good at it for a few weeks, build upon that foundation, and just keep practicing.

## Source

- Original video: https://www.instagram.com/reel/DIeYCNtxol6/?igsh=Njhqb2FtM2h5NmZ3
- Recipe page: https://www.cliprecipe.com/recipe/f984daf0-80b0-4143-a705-2ae69b82ec67
- Extracted: 2025-07-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt