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Tasted exactly like the real deal|So easy and packed with flavour|My family devoured this in minutes|Rice was fluffy and perfectly zesty|Chicken had brilliant smoky char marks|Great for prepping lunches all week|Fresh salsa really made this pop|Will absolutely be cooking this again
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Signature
Featured
Chipotle Bowl Recipe
Learn how to make a Chipotle bowl at home with this quick and easy recipe for smoky chicken, lime rice, beans and fresh salsa.
Prep
25 mins
Cook
30 mins
Serve
4
Kcal
620
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g boneless chicken thighs</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp chilli powder</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 lime, juiced</li><li class="ingredients-single-item">300g long grain rice (basmati works well)</li><li class="ingredients-single-item">1 tbsp fresh coriander (cilantro), chopped</li><li class="ingredients-single-item">400g tin black beans, drained and rinsed</li><li class="ingredients-single-item">200g sweetcorn kernels (fresh or tinned)</li><li class="ingredients-single-item">2 ripe tomatoes, diced</li><li class="ingredients-single-item">1/2 red onion, finely diced</li><li class="ingredients-single-item">1 avocado, sliced</li><li class="ingredients-single-item">100g soured cream (crème fraîche works well)</li><li class="ingredients-single-item">50g grated cheese (mild cheddar or Monterey Jack style)</li><li class="ingredients-single-item">1 romaine lettuce, shredded</li><li class="ingredients-single-item">1 small green chilli, finely chopped (optional)</li><li class="ingredients-single-item">Salt and black pepper, to taste</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pop the chicken thighs into a bowl with 1 tablespoon of olive oil, the cumin, smoked paprika, chilli powder, minced garlic and half the lime juice. Season well with salt and pepper, mix everything together so the chicken is nicely coated, and leave it to marinate for at least 15 minutes while you get on with the rice — if you have time, an hour in the fridge makes it even tastier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Rinse the rice under cold water until it runs clear, then cook according to the packet instructions, usually about 12-15 minutes in salted boiling water until tender. Drain well, then stir through the remaining lime juice and chopped coriander while it's still warm so it soaks up all that fresh flavour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat the remaining olive oil in a griddle pan or heavy frying pan over medium-high heat until it's really hot. Add the marinated chicken thighs and cook for 6-7 minutes per side until they're beautifully charred and cooked through with no pink in the middle. Rest for 5 minutes, then slice into strips.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> While the chicken rests, tip the black beans into a small saucepan with a splash of water and warm gently over low heat for 3-4 minutes, just to take the chill off and soften them slightly. Season with a pinch of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While everything else is cooking, get your fresh toppings ready: dice the tomatoes and red onion, slice the avocado, shred the lettuce and grate the cheese. If you like a bit of heat, finely chop the green chilli too. Having everything prepped makes assembly quick and satisfying.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Divide the lime rice between four bowls as your base. Arrange the sliced chicken, warm black beans, sweetcorn, diced tomatoes, red onion, shredded lettuce and avocado slices in neat sections over the rice. Top with a dollop of soured cream and a scattering of grated cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Serve the bowls right away while the chicken is still warm and the toppings are fresh and vibrant. Add an extra squeeze of lime and a sprinkle of chopped coriander on top for a bright finish.</li></ol>
FAQ for
Chipotle Bowl Recipe
What ingredients are used in Chipotle Bowl Recipe From Chipotle?
This bowl includes grilled seasoned chicken thighs, lime-coriander rice, black beans, sweetcorn, tomatoes, red onion, lettuce, avocado, soured cream and cheese, all layered together for a fresh, hearty meal.
How to cook Chipotle Bowl Recipe from Chipotle at home?
Learn how to cook Chipotle Bowl Recipe From Chipotle at home by marinating chicken in smoky spices, grilling it until charred, cooking zesty lime rice, then assembling everything with fresh beans, veggies, avocado and cheese in a bowl.
What is the best rice to use for a Mexican-style bowl?
Long grain rice such as basmati works brilliantly because it stays fluffy and separate. Simply cook it, then toss through fresh lime juice and chopped coriander for that authentic zesty flavour.
Can I meal prep grilled chicken bowls in advance?
Absolutely, these bowls are perfect for meal prep. Cook the chicken, rice and beans ahead, then store in airtight containers for up to 4 days, adding fresh toppings like avocado just before eating.
What's the best way to get a smoky char on grilled chicken?
Use a very hot griddle pan or barbecue, pat the chicken dry before cooking, and avoid moving it too soon. Letting it sit undisturbed for a few minutes creates those lovely charred grill marks.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.