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Easy Copycat Chipotle Chicken Bowl Recipe for Perfect Meal Prep Under an Hour

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A quick and flavorful copycat recipe for Chipotle chicken bowls that comes together in under 60 minutes, perfect for meal prep with smoky, zesty chicken, cilantro-lime rice, and fresh toppings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tbsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Juice of 1 lime (about 2 tbsp fresh lime juice)
  • 1 tbsp apple cider vinegar
  • 1 cup long-grain white rice or jasmine rice
  • 2 cups water or low-sodium chicken broth
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • ½ tsp salt
  • 1 cup black beans, drained and rinsed
  • 1 cup fresh corn kernels (thawed if frozen)
  • 1 medium tomato, diced
  • ½ red onion, finely chopped
  • 1 avocado, sliced or diced
  • Shredded cheese (cheddar or Monterey Jack), optional
  • Sour cream or Greek yogurt, optional
  • Extra lime wedges for serving

Instructions

  1. Prepare the marinade: In a large mixing bowl, combine olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Add lime juice and apple cider vinegar, then stir well to create a smooth marinade.
  2. Marinate the chicken: Pat chicken dry with paper towels, add to marinade, coat evenly. Cover and refrigerate for at least 20 minutes or up to 1 hour.
  3. Cook the rice: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with fork and stir in fresh lime juice and chopped cilantro.
  4. Cook the chicken: Heat skillet or grill pan over medium-high heat. Add chicken pieces and cook 5-6 minutes per side until cooked through and slightly charred. Internal temperature should reach 165°F (74°C). Let rest 5 minutes before slicing.
  5. Prepare the toppings: Dice tomato, chop red onion, slice avocado. Rinse and drain black beans and thaw corn if frozen.
  6. Assemble the bowls: Divide cilantro-lime rice into containers or bowls. Top with chipotle chicken, black beans, corn, tomato, red onion, avocado, and cheese or sour cream if using.
  7. Final touch: Add extra lime wedges on the side for squeezing before eating. Store in fridge if prepping ahead.

Notes

Marinate chicken for at least 20 minutes for best flavor. Use a grill pan or cast iron skillet for authentic smoky char. Let chicken rest after cooking to keep it juicy. Rinse rice to prevent clumping. Adjust chipotle powder for desired heat. For dairy-free, omit cheese and sour cream or use plant-based alternatives. Store leftovers in airtight containers for up to 4 days. Add fresh toppings like avocado just before serving.

Nutrition

Keywords: chipotle chicken bowl, meal prep, copycat recipe, cilantro lime rice, smoky chicken, quick dinner, healthy bowl

Find it online: https://merrymorsel.com/easy-copycat-chipotle-chicken-bowl-recipe-for-perfect-meal-prep-under-an-hour/