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A colorful burrito bowl with chipotle chicken, corn, avocado, rice, and creamy sauce

Spicy Chipotle Chicken Burrito Bowl

Bold, smoky, and packed with flavor, Spicy Chipotle Chicken Burrito Bowls deliver everything you crave in a satisfying and vibrant meal. Juicy marinated chicken meets fluffy cilantro-lime rice, hearty black beans, and fresh toppings like avocado and tomatoes in one colorful bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 635
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chicken Marinade:
  • 1 lb chicken thighs boneless, skinless
  • 2 tbsp chipotle peppers in adobo sauce minced
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp  garlic powder
  • 1 tsp  smoked paprika
  • 1 tsp  ground cumin
  • ½ tsp  salt
  • ½ tsp  black pepper
For the Rice:
  • 1 cup  long-grain white rice
  • 2 cups water
  • 1 tbsp olive oil
  • 1 lime juice
  • ¼ cup chopped fresh cilantro
  • ½ tsp salt
Bowl Add-ins:
  • 15 oz black beans drained and rinsed
  • 1 cup  corn kernels fresh, frozen, or canned
  • 1 avocado diced
  • 1 cup  cherry tomatoes halved
  • ¼ cup  diced red onion
  • ¼ cup  sour cream or Greek yogurt optional
  • ¼ cup  shredded cheese cheddar or Monterey Jack
  • Fresh lime wedges for garnish

Equipment

  • Grill pan or outdoor grill skillet works too
  • Mixing bowls
  • Medium saucepan
  • Cutting board and knife
  • Measuring cups and spoons
  • Tongs
  • Serving bowls

Method
 

  1. Marinate the Chicken:
    In a bowl, mix chipotle peppers, olive oil, lime juice, garlic powder, paprika, cumin, salt, and pepper. Add chicken and coat well. Marinate for at least 20 minutes, or refrigerate for up to 12 hours for deeper flavor.
    Cook the Rice:
    Rinse rice under cold water. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce heat, cover, and simmer for 18 minutes or until rice is tender. Remove from heat, let sit for 5 minutes. Fluff with a fork, then stir in lime juice and chopped cilantro.
    Bowl of chipotle chicken marinade with herbs and spices
  2. Grill the Chicken:
    Heat grill or pan over medium-high. Cook marinated chicken 5–7 minutes per side, until charred and cooked through (internal temp 165°F). Rest 5 minutes, then slice.
    Warm the Beans and Corn:
    In a small pan, heat black beans and corn over medium heat until warmed through, about 3–4 minutes.
    Grilled chipotle-marinated chicken breasts on a hot BBQ grill
  3. Assemble the Bowls:
    Divide rice among 4 bowls. Top with sliced chicken, beans, corn, avocado, tomatoes, red onion, and cheese. Add a dollop of sour cream or Greek yogurt if using. Garnish with lime wedges.
    Chipotle chicken burrito bowl with rice, avocado, tomato salsa, purple cabbage, and cilantro

Video

Notes

Cooking Tips:
  • For extra char, use a cast iron grill pan or sear on high heat at the end.
  • Add a pinch of cayenne to the marinade for more heat.
  • Short on time? Use rotisserie chicken and toss in chipotle sauce.
  • Make it dairy-free by skipping cheese and sour cream or subbing with non-dairy alternatives.
  • Great for meal prep — store components separately and assemble when ready to eat.
Nutrient Amount (per serving)
Calories 635
Carbohydrates 56g
Protein 38g
Fat 30g
Serving Size ~450g
Saturated Fat 6g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Trans Fat 0g
Cholesterol 110mg
Sodium 680mg
Potassium 980mg
Fiber 10g
Sugar 4g
Vitamin A 850 IU
Vitamin C 18mg
Calcium 120mg
Iron 3.2mg