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Flavorful Chipotle Chicken Bowl Recipe with Easy Cilantro Lime Rice

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A smoky, zesty chipotle chicken bowl paired with bright cilantro-lime rice, perfect for quick weeknight dinners or meal prep. This recipe delivers bold flavors with simple ingredients and is adaptable for various diets.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons adobo sauce
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 cup long-grain white rice, rinsed
  • 2 cups water or low-sodium chicken broth
  • Zest and juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon butter or olive oil
  • Salt, to taste
  • Optional toppings: sliced avocado, fresh salsa or pico de gallo, shredded cheese or crumbled queso fresco, black beans or corn, Greek yogurt or sour cream

Instructions

  1. In a mixing bowl, combine chopped chipotle peppers, adobo sauce, minced garlic, cumin, smoked paprika, olive oil, salt, and pepper. Add the chicken thighs or breasts and toss to coat evenly. Cover and let marinate for at least 20 minutes or up to 2 hours in the fridge.
  2. Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15-18 minutes without lifting the lid. Remove from heat and let steam, covered, for 5 minutes.
  3. While the rice cooks, zest and juice one lime and chop fresh cilantro. Fluff the cooked rice with a fork, then stir in butter or olive oil, lime zest, lime juice, chopped cilantro, and salt to taste.
  4. Heat a large skillet over medium-high heat. Add a little oil if needed. Place the marinated chicken in the hot pan and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken has a nice charred edge.
  5. Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Slice into strips or bite-sized pieces.
  6. Assemble the bowl by spooning cilantro-lime rice into bowls, topping with sliced chipotle chicken, and adding optional toppings like avocado, salsa, beans, or Greek yogurt. Serve immediately.

Notes

Marinate chicken for at least 20 minutes or overnight for deeper flavor. Use chicken thighs for juiciness. Rinse rice thoroughly to keep it fluffy. Let chicken rest after cooking to retain juices. Adjust chipotle peppers for desired spice level. For dairy-free, substitute butter with olive oil. Cauliflower rice can be used for a low-carb version.

Nutrition

Keywords: chipotle chicken bowl, cilantro lime rice, smoky chicken, easy dinner, meal prep, Mexican chicken bowl, healthy chicken recipe

Find it online: https://fizzlefork.com/flavorful-chipotle-chicken-bowl-recipe-with-easy-cilantro-lime-rice/