What ingredients do you need for Chipotle Chicken Bowl?

You need 21 ingredients: 1.5 lbs boneless skinless chicken thighs, 2 tbsp chipotle peppers in adobo, 2 tbsp olive oil, 2 limes, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp oregano, 1 cup long-grain white rice, Fresh cilantro, 1 can black beans, 1 cup corn, Pico de gallo or fresh tomatoes, Romaine or iceberg lettuce, Avocado, Shredded Mexican cheese, Pickled jalapeños, ½ cup mayonnaise, ¼ cup sour cream, 1 tsp honey, Salt and pepper.

Bowls

Chipotle Chicken Bowl

Name: Chipotle Chicken Bowl
Total time: 55 min
Yield: 2-4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 tbsp chipotle peppers in adobo; 2 tbsp olive oil; 2 limes; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp oregano; 1 cup long-grain white rice; Fresh cilantro; 1 can black beans; 1 cup corn; Pico de gallo or fresh tomatoes; Romaine or iceberg lettuce; Avocado; Shredded Mexican cheese; Pickled jalapeños; ½ cup mayonnaise; ¼ cup sour cream; 1 tsp honey; Salt and pepper

Smoky chipotle-marinated chicken over cilantro-lime rice with black beans, corn, pico, and a creamy southwest dressing that ties it all together.

Time: 30 min marinade + 25 min cook

Ingredients

1.5 lbs boneless skinless chicken thighs
2 tbsp chipotle peppers in adobo
2 tbsp olive oil
2 limes
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp oregano
1 cup long-grain white rice
Fresh cilantro
1 can black beans
1 cup corn
Pico de gallo or fresh tomatoes
Romaine or iceberg lettuce
Avocado
Shredded Mexican cheese
Pickled jalapeños
½ cup mayonnaise
¼ cup sour cream
1 tsp honey
Salt and pepper

Chipotle Chicken Marinade

Combine 2 tbsp chipotle peppers in adobo (minced), 2 tbsp olive oil, juice of 1 lime, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp oregano, salt and pepper. Coat 1.5 lbs chicken thighs (boneless, skinless) and marinate at least 30 minutes — overnight is better. Cook in a hot cast iron or grill pan 5–6 min per side until charred and cooked through. Rest 5 minutes, then slice thin.

Cilantro-Lime Rice

Cook 1 cup long-grain white rice. While hot, fluff with a fork and stir in: juice of 1 lime, ¼ cup fresh cilantro (chopped), ½ tsp salt, and a drizzle of olive oil. Taste and adjust lime and salt.

Southwest Dressing

Blend or whisk together: ½ cup mayonnaise, ¼ cup sour cream, 1 chipotle pepper in adobo (minced), 1 tbsp adobo sauce, juice of 1 lime, 1 tsp honey, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp smoked paprika, salt to taste. Thin with 1–2 tbsp water if needed. Refrigerate until ready to use — it gets better as it sits.

Bowl Toppings

1 can black beans (rinsed and warmed), 1 cup corn (roasted or from a can), pico de gallo (or fresh diced tomato + onion + cilantro + lime), shredded romaine or iceberg, sliced avocado or guacamole, shredded Mexican cheese, pickled jalapeños. Optional: tortilla strips for crunch.

Assemble

Base of cilantro-lime rice, then beans and corn side by side, sliced chicken on top. Add romaine, pico, avocado, and cheese. Drizzle the southwest dressing generously over everything. Finish with a squeeze of fresh lime.