There’s something deeply satisfying about recreating a beloved takeaway meal in your own kitchen. You get to control every element, from the spice level of the chicken to the exact amount of coriander in the rice. This Chipotle Chicken Bowl recipe is the result of my mission to capture that signature smoky, zesty flavour at home, and I must admit, it’s become a true family favourite. We make this at least once a week, and it never fails to hit the spot.

What makes this chicken bowl so special is the marinade. We use real chipotle peppers in adobo sauce, which lend a complex, smoky heat that’s miles away from just using chilli powder. This spicy chicken is then laid over a bed of fluffy, lime-infused coriander rice and piled high with all the best toppings: creamy avocado, a fresh tomato and red onion salsa, and sweet bursts of corn. It’s a complete meal in one bowl that’s both nourishing and incredibly tasty.

This is a dish for anyone who loves bold flavours but wants a healthy dinner option that comes together without too much fuss. It works beautifully for a quick weeknight meal, and the leftovers are fantastic for lunch the next day. If you’re feeding a family, it’s a wonderful way to let everyone customise their own bowl exactly how they like it.

Recipe Overview

This copycat chipotle chicken bowl recipe focuses on building layers of authentic flavour. The chicken is the star, marinated in a punchy blend of chipotles in adobo, garlic, and spices, then pan-seared until lightly charred and juicy. It’s paired with vibrant coriander-lime rice and an array of fresh toppings. From my testing, I found that letting the chicken marinate for at least 30 minutes is key to getting that flavour deep into the meat.

• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus marinating time)
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chipotle Chicken Bowl Recipe

• Genuine Flavour: The marinade uses actual chipotle peppers in adobo sauce, giving the chicken a deeply smoky and authentic spicy kick that you just can’t get from powders alone. The char from the pan adds another layer of complexity.
• Ready in Under an Hour: From start to finish, this entire meal comes together in about 35 minutes of active time. It’s a straightforward recipe for a healthy dinner on a busy evening.
• Flexible Recipe: This bowl is a brilliant canvas for customisation. Don’t have rice? Use quinoa. Not a fan of corn? Add some black beans. You can also swap the chicken for steak or prawns, or even make my Salmon Cakes and crumble them on top.
• Great for Meal Prep: The components of this chipotle chicken bowl can be prepared in advance and stored separately. It’s ideal for assembling healthy lunches throughout the week.
• Family Tested: This recipe always gets compliments in my house. My partner loves the spicy chicken, and the kids have so much fun building their own bowls with their favourite toppings.

Chipotle Chicken Bowl Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

The magic of this recipe lies in a handful of key ingredients, especially the marinade. For the chipotles in adobo, I always try to find a good quality brand like La Costeña; their sauce has a brilliant balance of smoke and tang. Here’s everything we’ll need:

• For the Chipotle Chicken Marinade:
• 600g skinless, boneless chicken breasts, cut into bite-sized pieces
• 2-3 canned chipotle peppers in adobo sauce, finely minced
• 1 tbsp adobo sauce (from the can)
• 3 cloves garlic, crushed
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Coriander-Lime Rice:
• 250g long-grain white or basmati rice
• 500ml water or chicken stock
• 1 tbsp olive oil
• A large handful of fresh coriander, finely chopped
• Juice of 1 large lime
• 1/2 tsp salt
• For the Bowl Assembly:
• 1 large avocado, sliced or diced
• 200g cherry tomatoes, quartered
• 1/2 small red onion, finely diced
• 150g tinned sweetcorn, drained
• 1 head of romaine or iceberg lettuce, shredded
• 50g cheddar or Monterey Jack cheese, grated (optional)
• Sour cream or Greek yoghurt, to serve (optional)
• Lime wedges, for serving

Ashley’s Tip: The heat level is controlled by the number of chipotle peppers you use. I find two gives a pleasant warmth, while three brings a more significant kick. Start with two if you’re unsure!

How to Make This Chipotle Chicken Bowl Recipe

The process is quite methodical. We’ll start by getting the chicken marinating to soak up all that flavour, then cook the rice and prep the fresh toppings while we wait. It all comes together quite harmoniously at the end.

1. Marinate the Chicken: In a medium mixing bowl, combine the minced chipotle peppers, adobo sauce, crushed garlic, oregano, cumin, olive oil, salt, and pepper. Add the chicken pieces and stir until every piece is thoroughly coated. Cover and place in the fridge to marinate for at least 30 minutes, or up to 4 hours for a more intense flavour.
2. Cook the Rice: While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water or chicken stock to a boil. Add the rice and the 1 tbsp of olive oil, reduce the heat to a low simmer, cover, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
3. Prepare the Toppings: While the rice and chicken are doing their thing, prepare your fresh components. In a small bowl, combine the quartered cherry tomatoes and diced red onion to make a simple pico de gallo-style salsa. Shred your lettuce, drain the sweetcorn, and slice the avocado.
4. Finish the Rice: Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork. Stir in the finely chopped coriander, lime juice, and salt. Taste and adjust seasoning if needed.
5. Cook the Chicken: Heat a large frying pan or cast-iron skillet over a medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 4-6 minutes per side, until the chicken is cooked through and has a lovely char in places. It’s important to get the temperature right – too high and the adobo sauce will burn. According to the Food Standards Agency, chicken should be steaming hot all the way through with no pink meat.
6. Rest the Chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes. This is a crucial step I never skip, as it ensures the meat stays juicy.
7. Assemble Your Bowls: To serve, divide the coriander-lime rice among four bowls. Top with the cooked chipotle chicken, then arrange the shredded lettuce, tomato-onion salsa, sweetcorn, and avocado slices around the chicken. Finish with a sprinkle of grated cheese and a dollop of sour cream, if using. Serve immediately with extra lime wedges on the side.

Tips From My Kitchen

• Temperature Control: When cooking the chicken, a consistent medium-high heat is your friend. This allows the chicken to cook through properly while developing a beautiful, caramelised char on the outside from the sugars in the adobo sauce. If the pan is smoking excessively, turn the heat down slightly.
• The Secret Step: I learned that adding a splash of the chicken stock or water to the pan right at the end of cooking the chicken and scraping up the browned bits (deglazing) creates a fantastic little pan sauce. You can drizzle this over the chicken in the bowl for extra flavour.
• Make-Ahead: This recipe is brilliant for prepping ahead. You can marinate the chicken overnight. The rice can be cooked and stored in the fridge for up to 3 days. The tomato and onion salsa can also be made a day in advance. Then, all you need to do is cook the chicken and assemble.
• Storage: Store any leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or a pan before assembling with the cold, fresh toppings.

Equipment You’ll Need

• Large frying pan or cast-iron skillet
• Sharp knife and cutting board
• Medium saucepan with a lid
• Several mixing bowls
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about a chicken bowl is how easily you can adapt it. Once you have the base recipe for the chicken and rice, feel free to experiment with different toppings and proteins.

• Spicier Version: For those who really like heat, add a finely chopped fresh jalapeño to the tomato salsa or increase the amount of chipotle peppers in the marinade to four.
• Vegetarian/Vegan Option: Swap the chicken for a tin of drained black beans or chickpeas, warmed through with the marinade spices. You could also use firm, pressed tofu. Use a plant-based cheese and sour cream alternative to make it fully vegan. It’s a great alternative to my Stuffed Peppers With Rice recipe.
• Different Protein: This marinade works wonderfully with other proteins. Try it with bavette steak, king prawns, or even firm white fish like cod. Just be sure to adjust the cooking times accordingly.

What to Serve With This Chipotle Chicken Bowl Recipe

This is a satisfying meal all on its own, but a few extras can elevate the experience. Here are a few things that pair beautifully with this spicy chicken bowl:

• Cooling Crema or Dip: A dollop of sour cream, Greek yoghurt, or even our Authentic Tzatziki Sauce provides a lovely, cooling contrast to the smoky heat of the chicken.
• Tortilla Chips: Serve some crunchy tortilla chips on the side for scooping up any stray bits of rice and salsa. It adds a great textural element to the meal.
• A Refreshing Drink: A crisp, light lager beer cuts through the spice perfectly. For a non-alcoholic option, a sparkling limeade or a simple glass of iced water with fresh mint is wonderfully refreshing.

Frequently Asked Questions

Chipotle Chicken Bowl Recipe

A vibrant and customisable bowl featuring smoky chipotle chicken, zesty coriander-lime rice, and fresh toppings for a healthy and satisfying weeknight meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 675

Ingredients Method Notes

Ingredients

  

For the Chipotle Chicken Marinade

• 600 g skinless boneless chicken breasts, cut into bite-sized pieces
• 2-3 canned chipotle peppers in adobo sauce finely minced
• 1 tbsp adobo sauce from the can
• 3 cloves garlic crushed
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Coriander-Lime Rice

• 250 g long-grain white or basmati rice
• 500 ml water or chicken stock
• 1 tbsp olive oil
• A large handful of fresh coriander finely chopped
• Juice of 1 large lime

For the Bowl Assembly

• 1 large avocado sliced or diced
• 200 g cherry tomatoes quartered
• 1/2 small red onion finely diced
• 150 g tinned sweetcorn drained
• 1 head of romaine or iceberg lettuce shredded
• 50 g cheddar or Monterey Jack cheese grated (optional)
• Sour cream or Greek yoghurt to serve (optional)
• Lime wedges for serving

Method

 

1. Marinate the Chicken: In a medium mixing bowl, combine the minced chipotle peppers, adobo sauce, crushed garlic, oregano, cumin, olive oil, salt, and pepper. Add the chicken pieces and stir until every piece is thoroughly coated. Cover and place in the fridge to marinate for at least 30 minutes, or up to 4 hours for a more intense flavour.
2. Cook the Rice: While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water or chicken stock to a boil. Add the rice and the 1 tbsp of olive oil, reduce the heat to a low simmer, cover, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
3. Prepare the Toppings: While the rice and chicken are doing their thing, prepare your fresh components. In a small bowl, combine the quartered cherry tomatoes and diced red onion to make a simple pico de gallo-style salsa. Shred your lettuce, drain the sweetcorn, and slice the avocado.
4. Finish the Rice: Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork. Stir in the finely chopped coriander, lime juice, and salt. Taste and adjust seasoning if needed.
5. Cook the Chicken: Heat a large frying pan or cast-iron skillet over a medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 4-6 minutes per side, until the chicken is cooked through and has a lovely char in places. It's important to get the temperature right – too high and the adobo sauce will burn. According to the Food Standards Agency, chicken should be steaming hot all the way through with no pink meat.
6. Rest the Chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes. This is a crucial step I never skip, as it ensures the meat stays juicy.
7. Assemble Your Bowls: To serve, divide the coriander-lime rice among four bowls. Top with the cooked chipotle chicken, then arrange the shredded lettuce, tomato-onion salsa, sweetcorn, and avocado slices around the chicken. Finish with a sprinkle of grated cheese and a dollop of sour cream, if using. Serve immediately with extra lime wedges on the side.

Notes

For a more intense flavour, allow the chicken to marinate for up to 4 hours. The chicken is also delicious when cooked on a grill or BBQ.

I really hope you enjoy making this Chipotle Chicken Bowl recipe as much as my family and I do. It’s a vibrant, satisfying meal that brings a little bit of that exciting takeaway flavour right into your own home. If you give it a go, please let me know how it turned out in the comments below. Happy cooking!