Chipotle-Style Chicken Bowls

These easy Chipotle-style chicken bowls are packed with flavor and made with simple ingredients you probably already have at home. Juicy seasoned chicken, cilantro-lime rice, charred corn and all your favorite toppings make this an easy family-friendly dinner.

Servings: 4–5
Prep Time: 15 minutes
Marinate Time: 20–30 minutes
Cook Time: 25 minutes

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken thighs

• 1 tablespoon olive oil

• Juice of 1 lime

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• 1–2 teaspoons adobo sauce from canned chipotle peppers, optional

For the Cilantro-Lime Rice

• 1 cup uncooked jasmine rice

• Water, according to package directions

• Juice of ½–1 lime

• ¼ cup chopped fresh cilantro

• Salt, to taste

For the Charred Corn

• 1½ cups corn, fresh, frozen or canned and drained

• 1 teaspoon olive oil

• ½ teaspoon smoked paprika

• Pinch of salt

• Squeeze of fresh lime juice

For the Bowls

• Shredded romaine lettuce

• Shredded Mexican-blend cheese

• Salsa or diced tomatoes

• Sliced avocado or guacamole

• Fresh cilantro

• Lime wedges

• Black beans, optional

Directions

1. Marinate the Chicken

In a large bowl, combine the olive oil, lime juice, chili powder, smoked paprika, garlic powder, coriander, cumin, oregano, salt, black pepper and adobo sauce, if using.

Add the chicken thighs and toss until evenly coated. Marinate for 20–30 minutes.

2. Make the Cilantro-Lime Rice

Cook the jasmine rice according to package directions.

Once cooked, fluff the rice with a fork and stir in the lime juice, chopped cilantro and salt to taste. Set aside.

3. Cook the Chicken

Heat a large skillet over medium-high heat.

Add the marinated chicken thighs in a single layer, working in batches if needed so the pan isn't overcrowded.

Cook for approximately 5–7 minutes per side, or until nicely browned and cooked through. The chicken should reach an internal temperature of at least 165°F.

Transfer the chicken to a cutting board and let it rest for about 5 minutes before chopping into bite-sized pieces.

For extra flavor, return the chopped chicken to the skillet for a minute and toss it in the remaining pan juices.

4. Make the Charred Corn

Heat the olive oil in a skillet over medium-high heat.

Add the corn and spread it into an even layer. Let it cook without stirring for 2–3 minutes so it begins to char.

Stir and cook for another 2–3 minutes. Season with smoked paprika, salt and a squeeze of fresh lime juice.

5. Assemble the Bowls

Divide the cilantro-lime rice between bowls.

Top with the chopped chicken, charred corn, lettuce, cheese, salsa or tomatoes, avocado and any additional toppings you like.

Finish with fresh cilantro and a squeeze of lime.

Notes

• Don't have chipotle peppers in adobo? Simply leave the adobo sauce out. The pantry spices still give the chicken plenty of flavor.

• Chicken breasts can be substituted for chicken thighs. Slice thicker breasts into thinner cutlets so they cook evenly and stay juicy.

• For an even quicker meal, use leftover rice or microwaveable rice.

• Black beans are completely optional.

• Set the toppings out separately and let everyone build their own bowl for an easy family dinner.