These Chicken Chipotle Bowls are a great meal prep lunch or dinner idea that will keep you full all week long. A healthier version of a Chipotle burrito bowl!
These Chipotle Chicken Bowls are packed with layers of flavor, starting with coconut cilantro lime rice, juicy chipotle chicken, fresh pineapple bean salsa, and creamy homemade guacamole. The chicken is coated in a smoky, slightly spicy chipotle sauce inspired by the one served at Chipotle, while the rice adds a bright, tropical twist that pairs perfectly with every bite.
While there are a few components involved, each one can be prepped ahead and customized to your liking. Feel free to swap in store-bought guacamole or salsa, add your favorite toppings, or keep things simple. The real stars of the bowl are the flavorful chipotle chicken and the coconut cilantro rice, which make this meal feel restaurant-worthy right at home.
If you like these chicken bowls, you’ll love my Chicken Bowls with Beet Tzatziki, Sesame Crusted Seared Tuna Bowls and Chicken Provençal.
Chicken Chipotle Bowls
Ingredients
Chipotle sauce:
- 6 tbsp red wine vinegar
- 3 tbsp honey
- 3/4 cup olive oil
- 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 chipotle peppers in adobo sauce
- 2 small garlic cloves, roughly chopped
The chicken:
- 1.5 lb boneless skinless chicken thighs
- 1/2 lime
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- salt
- pepper
The rice:
- 1 1/2 cup jasmine rice
- 1 1/2 cup coconut milk (alternatively you could substitute and do all water or chicken broth)
- 1 cup water
- 1/2 cup roughly chopped cilantro
- 1/2 lime, juiced
The guac:
- 1 avocado
- 1 tbsp finely diced red onion
- 1 tbsp chopped cilantro
- 1 tsp lime juice (plus more to taste)
- salt
- pepper
The pineapple salsa:
- 1 cup pineapple, cubed
- 2 tbsp red onion
- 1 tsp jalapeño
- 1 tbsp cilantro
- 1 tsp lime juice
- 1/2 cup black beans
- 1/2 cup quartered cherry tomatoes
Optional adds:
- Pickled shallots for topping
- More chopped cilantro for topping
Instructions
- Make the chipotle sauce: In a blender or food processor, combine the red wine vinegar, honey, olive oil, dried oregano, salt, pepper, chipotle peppers in adobo, and garlic. Blend until smooth and set aside. This sauce will be used to smother the chicken after it cooks.
- Cook the coconut cilantro rice: Add the jasmine rice, coconut milk, water, a pinch of salt, and a pinch of pepper to a medium pot. Stir to combine, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has absorbed, about 15 minutes. Turn off the heat and let the rice sit, covered, for 5–10 minutes. Fluff with a fork, then stir in the chopped cilantro.
- Season the chicken: Pat the chicken thighs dry and add them to a bowl. Squeeze the lime juice over the chicken, then season with chili powder, oregano, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until the chicken is evenly coated.
- Cook the chicken: Preheat oven to 400. Add chicken thighs to a baking sheet and bake for about 16 minutes flipping halfway through. Internal temperature is 165.
- Make the guacamole: In a small bowl, mash the avocado with a fork. Stir in the finely diced red onion, chopped cilantro, lime juice, kosher salt, and black pepper. Taste and add more lime juice or salt if needed.
- Make the pineapple bean salsa: In a bowl, combine the pineapple, red onion, jalapeño, cilantro, lime juice, black beans, and cherry tomatoes. Season with a pinch of salt and toss until combined. Let sit for 10 minutes if you have time.
- Assemble the bowls: Divide the coconut cilantro rice between 4 bowls. Slice or chop the chipotle chicken and add it on top. Spoon over extra chipotle sauce, then top with pineapple bean salsa and guacamole. Finish with pickled shallots and more cilantro, if using.
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