Best Chipotle Bowl  Easiest Recipe Ever

Black Section Separator

Every bite of our Chipotle Bowl is a fiesta with its brilliant colours and fresh, zesty flavours. Fully-equipped Chipotle copycat!  


For the chicken: – 1 pound boneless skinless chicken thigh – 2 chipotle peppers in adobo sauce – 2 cloves garlic rough chop – 2 tablespoons olive oil – 1 tablespoon adobo sauce from the can – 1 tablespoon honey – 1 tablespoon lime juice fresh squeezed – 1 teaspoon ground cumin – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon kosher salt – Splash of water For the fajita veggies: – 1 medium red onion thinly sliced – 1/2 green bell pepper thinly sliced – 1/2 red bell pepper thinly sliced – 1/2 yellow bell pepper thinly sliced – 1 tablespoon olive oil – 1 teaspoon kosher salt – ½ teaspoon dried oregano – 1/2 teaspoon black pepper For the rice: – 2 cups water – 1 cup long grain white rice – 2 tablespoons unsalted butter – 2 tablespoons fresh chopped cilantro – 1 teaspoon lime juice fresh squeezed – zest of 1 lime – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper To assemble: – 1 cup black beans drained and rinsed – 2 cups shredded Monterey Jack cheese – pico de Gallo to serve – sour cream to serve – guacamole to serve – fresh chopped cilantro for garnish


Remove extra fat from chicken thighs and place in a big bowl. Set aside. In a small food processor or blender, combine the chipotle in adobo, garlic, olive oil, sauce, honey, lime juice,  

Step 1

cumin, garlic powder, onion powder, salt, and a splash of water. Blend smooth. Toss chicken with marinade. Marinate for 1–4 hours in the fridge under plastic wrap.  

Step 2

Prepare the fajita veggies and prepare the oven to 375 degrees F while the chicken marinates. Red onion and bell peppers on a sheet tray. Stir in the olive oil, salt, oregano, and  

Step 3

pepper to coat the vegetables. To avoid burning, toss the sheet tray every 10 minutes in the oven. Cook 30–40 minutes to desired browning. Next, create cilantro lime rice. 

Step 4

Boil water in a medium stock pot. Add rice, stir to distribute, cover, and reduce heat to low. Cook 20 minutes. Wait 5 minutes after turning off the heat. Stir in butter, cilantro, lime juice and zest, salt, and pepper. 

Step 5

Add ingredients and fork-fluff rice. For warmth, reattach the top. Get your grill ready for medium heat. After 7–10 minutes per side, chicken thighs should reach 165°F. Assembly requires diced cooked chicken.  

Step 6

Warm black beans in microwave. Top ¼ rice each bowl with chicken, fajita veggies, Monterey Jack cheese, black beans, pice de Gallo, sour cream, and guacamole. Fresh cilantro.  

Step 7


-Calories: 781kcal -Carbohydrates: 62g -Protein: 44g -Fat: 40g -Saturated Fat: 17g -Polyunsaturated Fat: 3g -Monounsaturated Fat: 17g -Trans Fat: 0.3g -Cholesterol: 173mg -Sodium: 2680mg -Potassium: 717mg -Fiber: 7g -Sugar: 8g -Vitamin A: 1230IU -Vitamin C: 63mg -Calcium: 496mg -Iron: 4mg

Also See

Soft Chocolate Chip Cream Cheese Cookie Recipe