Classic Chipotle Bowl with Grilled Chicken
Classic Chipotle Bowl with Grilled Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, uncooked
- 1 3/4 cups water
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
For the Black Beans
- 1 can canned black beans, 15 ounce, rinsed and drained
- 1/4 cup onion, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- 1/4 teaspoon salt, or to taste
For the Toppings
- 2 cups romaine lettuce, shredded
- 1 cup corn, fresh, frozen, or canned (drained)
- 1 cup pico de gallo, store-bought or homemade
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream, or plain Greek yogurt
- 1 avocado, diced
- 4 lime wedges, for serving
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chopped chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, dried oregano, salt, black pepper, and olive oil. Add the chicken thighs and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 10 min
- 2
Cook the cilantro-lime rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice, chopped cilantro, and salt. Keep warm.
⏱️ 25 min
- 3
Prepare the black beans: In a small saucepan over medium heat, heat 1 teaspoon of olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cumin, and cook for another minute until fragrant. Stir in the rinsed and drained black beans and 1/4 cup of water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Season with salt to taste. Keep warm.
⏱️ 10 min
- 4
Grill the chicken: Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates. Remove the chicken from the marinade, discarding any excess. Grill the chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before dicing into bite-sized pieces.
⏱️ 15 min•🌡️ 400
- 5
Assemble the bowls: Divide the cilantro-lime rice evenly among 4 serving bowls. Top each with a portion of the diced grilled chicken, black beans, shredded lettuce, corn, pico de gallo, shredded cheese, a dollop of sour cream, and diced avocado. Serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chipotle Bowl with Grilled Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Cilantro-Lime Rice
- 1 cup long-grain white rice, uncooked
- 1 3/4 cups water
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
For the Black Beans
- 1 can canned black beans, 15 ounce, rinsed and drained
- 1/4 cup onion, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- 1/4 teaspoon salt, or to taste
For the Toppings
- 2 cups romaine lettuce, shredded
- 1 cup corn, fresh, frozen, or canned (drained)
- 1 cup pico de gallo, store-bought or homemade
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream, or plain Greek yogurt
- 1 avocado, diced
- 4 lime wedges, for serving
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chopped chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, dried oregano, salt, black pepper, and olive oil. Add the chicken thighs and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 10 min - 2
Cook the cilantro-lime rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice, chopped cilantro, and salt. Keep warm.
⏱️ 25 min - 3
Prepare the black beans: In a small saucepan over medium heat, heat 1 teaspoon of olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cumin, and cook for another minute until fragrant. Stir in the rinsed and drained black beans and 1/4 cup of water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Season with salt to taste. Keep warm.
⏱️ 10 min - 4
Grill the chicken: Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates. Remove the chicken from the marinade, discarding any excess. Grill the chicken thighs for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before dicing into bite-sized pieces.
⏱️ 15 min•🌡️ 400 - 5
Assemble the bowls: Divide the cilantro-lime rice evenly among 4 serving bowls. Top each with a portion of the diced grilled chicken, black beans, shredded lettuce, corn, pico de gallo, shredded cheese, a dollop of sour cream, and diced avocado. Serve immediately with lime wedges.
⏱️ 5 min