Description
This Chipotle Chicken Bowl is a flavorful and hearty meal featuring marinated boneless chicken thighs cooked to perfection, served over a bed of rice and topped with black beans, corn salsa, guacamole, and salsa. It’s perfect for a quick weeknight dinner or meal prep throughout the week.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless chicken thighs
- 2 chipotle in adobo peppers, finely chopped
- 2 teaspoons chipotle in adobo sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
Base and Toppings
- 2 cups cooked rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn salsa
- 1/3 cup guacamole
- 1/2 cup salsa
Instructions
- Prepare the Marinade: Finely chop 2 chipotle peppers in adobo sauce and combine them with 2 teaspoons of chipotle in adobo sauce, 1 tablespoon olive oil, juice of 1 lime, minced garlic, cumin, chili powder, salt, and black pepper. Mix well to create the marinade.
- Marinate the Chicken: Toss the boneless chicken thighs with the prepared marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours to allow the flavors to develop.
- Cook the Chicken: Heat a grill or a large skillet over high heat. Cook the marinated chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165ºF, indicating they are fully cooked. Remove from heat and let rest briefly.
- Prepare Toppings: While chicken marinates and cooks, get all your toppings ready by draining the black beans, measuring out the corn salsa, guacamole, and salsa, and cooking the rice if not already prepared.
- Assemble the Bowls: Layer the cooked rice at the bottom of each bowl, slice or chop the cooked chipotle chicken and add it on top, then add black beans, corn salsa, guacamole, and salsa according to your preference. Serve immediately.
Notes
- For a quicker option, marinate the chicken for at least 30 minutes, though longer marination yields better flavor.
- Rice can be substituted with cauliflower rice or quinoa for a healthier twist.
- Adjust the number of chipotle peppers depending on your spice tolerance.
- Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days.
- To make it gluten-free, ensure all store-bought ingredients like salsa and guacamole are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: Chipotle chicken bowl, grilled chicken recipe, Mexican chicken bowl, healthy chicken bowl, meal prep chicken bowl
