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Homemade Chipotle Bowl

Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Difficulty: Intermediate
Servings: 6
Best Season: Summer, Spring
Description

This Homemade Chipotle Bowl brings the bold, smoky flavor of your favorite fast-casual spot right into your kitchen. Featuring chipotle-marinated chicken, fresh tomato salsa, zesty corn, creamy guacamole, and a tangy chipotle vinaigrette, this bowl is both nourishing and bursting with flavor. Perfect for meal prep or feeding a crowd, this recipe lets you build your own bowl with all the toppings you love.

Ingredients
    For the Chipotle Chicken Marinade:
  • 2 chipotle peppers in adobo + ¼ of the adobo sauce
  • 1/4 cup red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 boneless, skinless chicken breasts
    • For the Chipotle Vinaigrette:
  • 1-2 chipotle peppers in adobo + 1 tablespoon sauce
  • 2 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • 2 tablespoons honey
  • 6 tablespoons red wine vinegar
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • Salt, to taste
    • Bowl Components:
    Black Beans:
  • 1 can black beans, drained
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon garlic powder
  • Salt, to taste
    • Tomato Salsa:
  • 2 medium tomatoes, chopped and seeds removed
  • 1/4 cup red onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • 1 small jalapeño, chopped
  • 1/2 teaspoon chicken powder
  • Black pepper, to taste
    • Corn Salad:
  • 1 can corn, drained
  • 2 tablespoons red onion, chopped
  • 2 tablespoons chopped cilantro
  • 1 small jalapeño, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
    • Guacamole:
  • 2 large ripe avocados
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped cilantro
  • Salt and pepper, to taste
    • Cilantro Rice:
  • 2 cups cooked rice (cook with 1 bay leaf for added aroma)
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon chicken powder
    • Other:
  • 2 cups chopped romaine lettuce
  • Optional: corn tortilla chips for serving
Instructions
  1. 1
    Make the Chipotle Chicken Marinade

    In a blender or food processor, combine chipotle peppers, adobo sauce, red onion, garlic, lime juice, olive oil, cumin, oregano, brown sugar, salt, and black pepper. Blend until smooth.

  2. 2
    Marinate and Prep the Chicken

    Pound the chicken breasts to even thickness and cut in half crosswise. Place in a bowl, pour the marinade over the chicken, and toss to coat. Cover and marinate for at least 30 minutes in the fridge.
    Tip: For best flavor, marinate up to 4 hours.

  3. 3
    Make the Chipotle Vinaigrette

    Blend chipotle peppers, garlic, oregano, honey, red wine vinegar, cumin, olive oil, and salt until smooth. Refrigerate until ready to use.

  4. 4
    Prepare the Black Beans

    In a bowl, combine the drained black beans with garlic powder, lime juice, and salt. Mix well and set aside.

  5. 5
    Prepare the Tomato Salsa

    In another bowl, mix chopped tomatoes, white onion, garlic, lime juice, cilantro, jalapeño, chicken powder, and black pepper. Stir and let sit for flavors to meld.

  6. 6
    Make the Corn Salad

    Combine corn, red onion, cilantro, jalapeño, lemon juice, salt, and pepper. Mix and set aside.

  7. 7
    Make the Guacamole

    Mash the avocados using a fork or potato masher. Add lemon juice, cilantro, salt, and pepper. Mix until creamy but slightly chunky.

  8. 8
    Make the Cilantro Rice

    Once the rice is cooked, remove the bay leaf. Stir in chopped cilantro and chicken powder. Mix gently to keep the rice fluffy.
    Tip: Warm rice makes for better flavor absorption when assembling the bowl.

  9. 9
    Cook the Chicken

    Heat a cast iron pan over medium-high heat. Cook the marinated chicken until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into small cubes.

  10. 10
    Assemble the Bowl

    In a large bowl, layer the cilantro rice, black beans, tomato salsa, corn salad, guacamole, and chopped romaine. Top with the grilled chipotle chicken and drizzle with chipotle vinaigrette. Serve with tortilla chips on the side and enjoy!

Keywords: chipotle bowl, chicken burrito bowl, homemade chipotle, chipotle copycat, cilantro rice, black beans, guacamole bowl, corn salsa, tomato salsa, chipotle vinaigrette, healthy meal prep, Mexican bowl recipe
Read it online: https://www.mrstcooks.com/recipe/homemade-chipotle-bowl/
Donna