Chipotle Chicken Bowl Recipe

This Homemade Chipotle Chicken Bowl is loaded with juicy grilled chicken and all of your favorite burrito bowl toppings. It's such a perfect summer meal.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Marinate time 3

Servings

Calories 484kcal

Author Dina

Ingredients

3 lb boneless skinless chicken thighs
7 oz chipotle peppers in adobo sauce roughly chopped
1 tso cumin
2 cloves garlic grated
1 1/4 tsp salt
3 Tbsp olive oil
2 cups cooked brown rice
15 oz black beans drained
3 medium avocados cubed
Iceberg Lettuce shredded
Sour Cream
Salsa

Instructions

In a bowl, combine chicken thighs, chopped chipotle peppers in adobo sauce (with the sauce), cumin, salt, grated garlic, and olive oil. Mix thoroughly, cover with plastic wrap and refrigerate for at least 2 hours.
Once the chicken has been marinated, grease your grill and bring the temperature to high heat. Grill both sides of the chicken for about 4-5 minutes per side.
Let the chicken cool slightly, then chop into small pieces.
Build your burrito bowl with your desired amount of brown rice, black beans, avocado, chopped lettuce, salsa, and sour cream. Then enjoy.

Video

Notes

Storing and reheating

Storing- If you have leftovers, make sure to store the chicken separately from the lettuce and fresh vegetables. Just place the chopped chipotle chicken into a bowl and cover it with plastic wrap. It should last up to 4 days.
Reheating- To reheat, you can place the chicken on a skillet with a few teaspoons of olive oil and mix with a spoon until it's warmed through. Or you can microwave it, just make sure to microwave the chicken and rice only.

Nutrition