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Chipotle Chicken Bowls are a spicy delight. Juicy marinated chicken, fresh veggies and a homemade chipotle crema. These bowls are banging!
Table of Contents
Why Make This Chipotle Chicken Bowl
These bowls are so fresh and vibrant. They have incredible flavor, spice and juicy, quick marinated chicken. The homemade crema really takes it to the top, cilantro lime and chipotle flavors all in one sauce.
These bowls are customizable, you can use any veggies of choice and it’s a great way to appeal to picky eaters since you can add what veggies you prefer. You can easily adjust the spice level in these bowls for the little ones as well. These bowls also make a great meal prep recipe since they get better throughout the week with flavor. Also try my Chicken Poke Style Bowls fo a customizable meal. Enjoy!
Another great bowl to try are my Fish Taco Bowls, equally as tasty and a little lighter using fish!
Ingredients Needed
Chicken Breasts. You can use chicken thighs as well, however the time will need to be adjusted. I love chicken breasts and if you cook them right they are super juicy! Try my Maple Chicken if you have leftover chicken breasts!
Chipotle Peppers. I like to buy canned chipotle peppers in adobo sauce. They are in the international aisle typically.
Lime. You will need a few limes for marinating the chicken and for the crema. Fresh lime work best.
Garlic. Fresh garlic is always the best.
Oil. Olive oil or avocado will work best.This is to marinate the chicken, be sure it is neutral in flavor.
Seasonings. Salt, Pepper, oregano will work best.
Toppings
Rice. I use a long grain white rice. This is of course optional but it’s great.
Black Beans. Canned black beans will work best.
Corn. I use frozen corn kernels or fresh corn if it’s in season.
Tomatoes. Fresh tomatoes, use roma or cherry tomatoes.
Cilantro. Fresh cilantro for the rice and the crema.
Jalapeño. Pickled or fresh!
Lime. Fresh lime juice for the rice and to serve as garnish if needed.
Pickled Onions. These are of course optional but I love the zest they bring.
Chipotle Crema
Sour Cream. You can also use a plain greek yogurt. This is the base of the crema.
Chipotle Peppers. You will need a little for the crema.
Cilantro. Fresh cilantro for the crema, parsley will also work.
Seasoning. Salt and pepper. Fresh garlic clove as well.
Honey. A little honey will tie all the flavors together.
Recipe Variations
Rice. Use quinoa or serve over a bed of chopped romaine if needed.
Chicken. You can skip the chicken to make these bowls vegetarian, you can also sub steak for the chicken.
Corn. use fresh corn or frozen, thawed corn. canned corn will also work.
Sour Cream. You can use plain greek yogurt or vegan sour cream in place of the sour cream if needed. Mayo will also work, however leave the salt out.
Chipotle Peppers. If you can’t find chipotle peppers at the store (typically in the international aisle near hot sauces) You can use roasted red peppers.
How To Make This Recipe
Step One. Start with marinating the chicken breasts. Cut the breasts in half if they are large, this will help with a quicker, more even cook. Mash chipotle peppers with a fork before adding to marinade. Add chicken to a large bowl, add lime, seasoning, oil and chipotle peppers. Mix everything together well, let the chicken sit in the mix while you prep everything else. Be sure to turn the chicken a little in between steps.
Step Two. Make the chipotle crema, add all the ingredients to a high speed blender for food processor, pour into a bowl and set aside. Rinse and drain beans and thaw corn kernels if using frozen. Slice the tomatoes, and start the rice according to the package.
Step Three. Heat a large skillet on medium high heat on the stove. You can use extra oil if needed, but the marinade has oil and it should be enough for cooking the chicken.
Step Four. Add the chicken to the heated skillet. Cook on medium heat for about 8-10 minutes each side or until the chicken is cooked through (165º). One the chicken is finished cooking, let it rest for about 5 minutes. Slice the chicken into bite sized pieces and assemble the chipotle chicken bowls.
Step Five. When the rice is finished cooking, add lime juice and chopped cilantro this is optional, you can also enjoy the rice plain. I like to put rice in first, then add the fresh veggies, chicken, and sauce to assemble these chipotle chicken bowls.
Recipe Tips & FAQ’s
Yes, make these chipotle chicken bowls but simply skipping the chicken breast.
They are a bit spicy, I would say it’s a medium/heavy spice. If you want them to be more mild, use less chipotle peppers and skip the jalapeño toppings.
Yes! You can easily prep this for the week, just add sauce once you are ready to eat them.
Make Ahead & Storage Tips
This meal is great to meal prep and make ahead, just keep the cilantro and the crema on the side until you are ready to serve. This will keep in the fridge, in an air tight container for up to 4 days.
Other Chicken Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Chipotle Chicken Bowls
Ingredients
Chicken
- 1 lb chicken breasts, *see notes
- ¼ cup olive oil
- ¼ cup lime juice
- ½ tsp oregano
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp sea salt
- 1-2 Tbsp chipotle pepper in adobo, about one pepper
- 2 garlic cloves, minced
- 1 cup rice, uncooked
Toppings
- 1 cup frozen corn kernels, thawed
- 1 cup canned black beans
- ½ cup cherry tomatoes
- 1 Jalapeño , optional
- 4 Tbsp red onion, or pickled onions
- 4 Tbsp cilantro, chopped
- lime wedges for garnish
Chipotle Crema
- ¼ cup sour cream , *see notes
- 3 Tbsp lime juice
- ½ Tbsp chipotle peppers in adobo
- 1½ Tbsp cilantro, fresh
- 1 garlic clove
- 1 tsp honey , *see notes
Instructions
- Start with marinating the chicken breasts. Cut the breasts in half if they are large, this will help with a quicker, more even cook. Mash chipotle peppers with a fork before adding to marinade. Add chicken to a large bowl, add lime, seasoning, oil and chipotle peppers. Mix everything together well, let the chicken sit in the mix while you prep everything else. Be sure to turn the chicken a little in between steps.
- Make the chipotle crema, add all the ingredients to a high speed blender for food processor, pour into a bowl and set aside. Rinse and drain beans and thaw corn kernels if using frozen. Slice the tomatoes, and start the rice according to the package.
- Heat a large skillet on medium high heat on the stove. You can use extra oil if needed, but the marinade has oil and it should be enough for cooking the chicken.
- Add the chicken to the heated skillet. Cook on medium heat for about 8-10 minutes each side or until the chicken is cooked through (165º). One the chicken is finished cooking, let it rest for about 5 minutes. Slice the chicken into bite sized pieces and assemble the bowls.
- When rice is finished cooking, add lime juice and chopped cilantro this is optional, you can also enjoy the rice plain. I like to put rice in first, then add the fresh veggies, chicken, and sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, these bowls look beautiful. I am making for dinner tonight, but I’m going to try not make it a spicy since I have kiddos.
This was SO GOOD the crema would make any dish a 10 but with the marinated chicken?! Wow. Loved it.
Amazing and easy recipe to follow. The crema is definitely a game changer!
Hi Jennifer, thank you so much for making! Gals you enjoyed. 🔥
This was a great meal, the chicken was seasoned perfectly. And we loved the spice from the Chipotle peppers cannot wait to make this again.
This is delicious. I marinated the chicken overnight and it had tons of flavor. I will definitely be keeping this in the rotation Thank you!
This was delicious! Just enough kick in the Chipotle Crema!!
I am so thrilled to hear this! Thanks for the support and for the positive feedback.