Chipotle Chicken Burrito Bowls are filled with corn salsa, pico de gallo, guacamole, chipotle marinated chicken and sauteed veggies.
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How to make this recipe
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Preheat oven or BBQ to 425 F. Toss chicken with seasonings and let marinate.
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Cook rice, prepare vegetables, and make the salsas and guacamole.
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Grill or bake the chicken, flipping once halfway through.
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Stir fry bell peppers and red onion over high heat in a large skillet.
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Add all ingredients to each bowl, serve and enjoy!
Ingredients and substitutions
- Cooked rice – use any variety of white or brown rice that you like.
- Bell peppers – choose any or all bell pepper colours of your choice.
- Red onion – white onion or yellow onion can be used instead of red onion.
- Jalapeño peppers (to garnish)
Chipotle Chicken
- Chicken breasts – use chicken thighs in place of chicken breast. It may even be a juicier cut of meat.
- Adobo sauce – usually available in the grocery store in canned chipotle peppers.
- Chipotle peppers – use fresh or canned chipotle peppers
- Paprika – cayenne peppers or chili powder can be used instead of paprika.
- Garlic – use fresh or jarred minced garlic. Garlic powder or garlic salt can also be used.
- Lime juice – use fresh or bottled lime juice. In a pinch, lemon juice will also work.
- Salt & pepper (to taste)
Pico de gallo
- Plum tomatoes – plum tomatoes are ideal but any other tomato can also be used.
- Cilantro – if you’re not a fan of cilantro, use parsley or basil instead.
- Lime juice – use fresh or bottled lime juice. In a pinch, lemon juice will also work.
- Yellow onion – red onion, white onion or sweet onions can be used if you don’t have yellow onions.
- Salt (to taste)
Corn salsa
- Corn kernels – use fresh or canned corn kernels.
- Lime juice – use fresh or bottled lime juice. In a pinch, lemon juice will also work.
- Cilantro – if you’re not a fan of cilantro, use parsley or basil instead.
- Salt (to taste)
Guacamole
- Avocados
- Lime juice – use fresh or bottled lime juice. In a pinch, lemon juice will also work.
- Salt (to taste)
- Red onion – white onion or yellow onion can be used instead of red onion.
- Black pepper (to taste)
Storing and reheating
These BBQ chipotle chicken bowls will last in the fridge for up to four days, making it a great meal prep lunch or dinner!
If meal prepping or storing leftovers, wait until the dish has cooled to room temperature and then transfer individual servings into glass containers.
These meal prep bowls will taste great without warming up, but if you prefer to eat a hot lunch, you will want to store the salsas and guacamole separately from the chicken and rice. This is so that you are able to warm your dish without warming up the salsa or guacamole.
To reheat, put your meal prep container in the microwave for 1-2 minutes. Sprinkle some water over the chicken and rice to ensure they don't dry out. Then enjoy!
Freezing leftover chicken
If you have leftover chicken, freeze it! You can either freeze any extra chicken raw and marinated or cooked.
For cooked chicken: Keep frozen for up to four months. To enjoy, thaw overnight and then microwave it or bake it in the oven until warmed.
For raw chicken: Freeze the marinated chicken in a freezer bag or an airtight container for up to four months. When ready to enjoy, move from the freezer to the fridge overnight and then follow cooking instructions in the recipe card.
More healthy lunch bowl recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
BBQ Chipotle Chicken Burrito Bowls
Ingredients
- 2 cups cooked rice
- 3 bell peppers sliced, any colour
- 1 medium-sized red onion sliced
- 2 jalapeño peppers sliced
Chipotle Chicken
- 1 lb chicken breasts
- 2 tbsp adobo sauce
- 1 tbsp finely diced chipotle peppers
- 2 tsp paprika
- 2 cloves garlic minced
- 2 tsp lime juice
- 1 tsp salt
- 1/2 tsp pepper
Pico de gallo
- 2 plum tomatoes diced
- 1/3 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 small yellow onion diced
- 1/2 tsp salt
Corn salsa
- 1 cup corn kernels
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
Guacamole
- 2 avocados
- 2 tsp lime juice more if you want
- 3/4 tsp herbamare or salt
- 1 small red onion diced
- 1/4 tsp black pepper
Instructions
- Preheat oven or BBQ to 425 F (I highly recommend BBQ). Toss chicken with seasonings and let marinate for 15 min.
- Meanwhile, cook rice according to package directions (should be 1 cup rice and 1 1/2 cups water) and prepare vegetables, make salsas and guacamole.
- Throw the chicken on the BBQ or in the oven for 20-25 min until cooked to 165 F internally, flipping once halfway through.
- Meanwhile, stir fry bell peppers and red onion over high heat in a large skillet.
- Add all desired ingredients to each bowl once everything has finished cooking and enjoy!
Nutrition
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Karly says
Uh, wow. I think I would eat this for dinner every night if I could! Looks sooooo flavorful and pretty healthy, too!
Taylor Stinson says
Thank you so much Karly! This is literally my version of Chipotle at home haha
Patricia says
Hey Taylor,
What a great little recipe we have here! Although I am not surprised you always seem to come out with some of the most delicious stuff! I will definitely be trying to make my own version of a burrito bowl some time in the near future!
Also congrats on making some new contacts in the industry you are slowly growing your business into something special!
Patricia xo
Taylor Stinson says
Thanks girl!!!! They’re so fun! 🙂 Speaking of contacts and connecting we need to go for a coffee date soon – or you can show me some more foodie hotspots in Hamilton. It’s been too long! <3
Aubrey says
So yummy! Everyone loved this! It even makes a healthy lunch for work the next day. I made a few changes 1. I added tomatoes & serranos to the Guac. Also topped it with Feta cheese! 2. For the corn salsa, I put the corn on the BBQ, grilled it with some bbq butter, and then cut it off to put in the corn salsa.
So yummy! Thanks for the recipe!
Damian Woolf says
Delicious