Chicken Bowl Recipe

Healthy Chipotle Chicken Bowls that taste just like the real thing in under 30 minutes! The marinade for the chicken breasts is smoky and spicy and only needs 10-15 minutes to do its magic. Gluten-free, quick to make, and so full of that signature chipotle flavor, this copycat recipe is great for a weeknight meal!

Course Dinner

Cuisine American, Mexican, Southwest

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings Bowls

Calories 450kcal

Author Christine McMichael

Equipment

Ingredients

Chicken Marinade

2 pounds chicken breasts cubed
1/4 cup chipotle peppers in adobo
1/2 cup plain Greek yogurt
1 Tablespoon honey
2 teaspoons lime juice
1 teaspoon salt
1 teaspoon cumin
2 Tablespoons water

Black Beans

2 15-ounce cans black beans
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon oregano

Cilantro Lime Rice

2 cups cooked rice
1 teaspoon salt
2 Tablespoons lime juice
1/2 cup chopped fresh cilantro

Vegetables

3 medium bell peppers cut into strips
1 large onion thinly sliced
1 Tablespoon avocado oil
salt/pepper to taste

Instructions

In a blender, combine all of the marinade ingredients and blend them until they are smooth.
Pour the marinade over the cubed chicken and stir gently until all pieces are well coated. Marinate for 10-15 minutes while you prep the rest of the ingredients.
In a saucepan, combine the beans and seasoning, then stir. Do not drain or rinse the black beans. Simmer the beans over low heat for about 10 minutes while you cook the remaining elements.
Add the salt, chopped cilantro, and lime juice to the warm cooked rice and stir. Taste and adjust the salt as desired.
Heat a cast iron skillet to medium-high heat and add 1 Tablespoon of avocado oil.
Add the marinated chicken to the pan.
Cook the chicken for 5-6 minutes per side, until it is firm and cooked through. Charred bits are a good thing!
Remove the chicken to a plate, add 1 more Tablespoon of oil, the veggies, and salt/pepper to the skillet. Stir them well to coat them in the oil.
After 1-2 minutes, lower the skillet temperature to medium and continue cooking until the veggies are soft.
Assemble the bowls, topping with Greek yogurt, fresh avocado, and a squeeze of lime. Serve and enjoy!

Video

Notes

Proteins - Chicken thighs, cubed lean pork chops, steak, and shrimp would all work with this marinade recipe! Adjust cooking times based on the protein of your choice.

Vegetables - Swap out the bell peppers for your favorite vegetables. Zucchini, corn, radishes, & jalapenos would all make great options!

Toppings - There are endless possibilities with the things you can add. Guacamole, salsa, tortilla strips, fresh chopped cilantro, pico de Gallo, & nutritional yeast would all be delicious.

Low Carb - Substitute the rice with either cauliflower rice, or use a bed of fresh chopped greens for the bowl instead of rice altogether.

Storing

All of the Chipotle Chicken Bowl ingredients can be stored together in an airtight container. Store in the fridge for 3-5 days, or freeze for 1-2 months. These also make a great meal prep option. Just add a little water when reheating the bowls for added moisture and top with your favorite things!

Nutrition