The Best Chipotle Chicken Bowl Recipe With Cilantro Lime Rice

Ingredients

• 2 cups Jasmine Rice (rinsed until water runs clear)
• 3 cups Water
• 1 tablespoon Olive Oil (for rice cooking)
• 1 teaspoon Salt
• 1 Bay Leaf
• 1 Lime (juiced)
• 1/4 cup Cilantro (freshly chopped)
• 15 oz Canned Black Beans (drained and rinsed)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Black Pepper (ground)
• 2 Chicken Breasts (about 1.5 lbs total, butterflied)
• 2 tablespoons Olive Oil (for sautéing chicken and veggies)
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 Red Bell Pepper (sliced)
• 1/2 Orange Bell Pepper (sliced)
• 1/2 Yellow Bell Pepper (sliced)
• 1/2 White Onion (sliced)

Instructions

1. Rinse and Prepare Rice

   Place 2 cups jasmine rice in a colander and rinse under cold water until the water runs clear. Drain well.

   Time: PT5M

2. Cook Cilantro Lime Rice

   In a medium saucepan, combine 3 cups water, 1 tbsp olive oil, 1 tsp salt, and the rinsed rice. Add a bay leaf. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: Low simmer

3. Heat Black Beans

   While rice cooks, empty a 15‑oz can of black beans into a small saucepan. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Stir and bring to a gentle boil, then reduce heat and keep warm.

   Time: PT5M

   Temperature: Medium

4. Flavor the Rice

   When rice is done, remove from heat, discard the bay leaf, and fluff with a fork. Transfer to a mixing bowl, add the juice of one lime and 1/4 cup chopped cilantro. Toss to combine.

   Time: PT2M

5. Season Chicken Breasts

   Butterfly the two chicken breasts by slicing horizontally, then lay flat. In a small bowl combine 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Generously rub the mixture onto both sides of the chicken.

   Time: PT5M

6. Slice Peppers and Onion

   Slice the red, orange, and yellow bell peppers and the white onion into thin strips.

   Time: PT5M

7. Sauté Peppers and Onion

   Heat 1 tbsp olive oil in the skillet over medium‑high heat. Add the sliced peppers and onion. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high

8. Cook the Chicken

   Push the vegetables to the side of the skillet, add another drizzle of oil if needed, and place the seasoned chicken breasts in the pan. Cook 4‑5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: Medium

9. Cube the Chicken

   Transfer the cooked chicken to a cutting board, slice into bite‑size cubes.

   Time: PT2M

10. Assemble the Bowls

    In each serving bowl, start with a base of cilantro‑lime rice, add a scoop of black beans, top with chicken cubes, then the sautéed peppers and onions. Add optional toppings such as shredded cheese, sour cream, guacamole, pico de gallo, or lettuce as desired.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

65g

Fat

15g

Fiber

10g

Ingredient Substitutions

• Instead of Jasmine Rice: Long grain white rice, Basmati rice
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Lime: Lemon juice
• Instead of Cilantro: Parsley
• Instead of Canned Black Beans: Cooked dried black beans
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Black Pepper: White pepper
• Instead of Chicken Breasts: Chicken thighs (boneless, skinless)
• Instead of Olive Oil: Avocado oil, vegetable oil
• Instead of Chili Powder: Paprika + cayenne
• Instead of Ground Cumin: Coriander powder
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Red Bell Pepper: any color bell pepper
• Instead of White Onion: Yellow onion

Equipment Needed

• Medium Saucepan with Lid
• Large Skillet or Frying Pan
• Cutting Board
• Chef's Knife
• Measuring Cups
• Wooden Spoon or Spatula
• Colander
• Mixing Bowl
• Tongs (optional)
• Lime Squeezer (optional)

Critical Steps — Do Not Skip

• Rinsing the rice until water runs clear
• Seasoning the chicken generously with the dry rub
• Cooking the chicken to an internal temperature of 165°F (74°C)
• Sautéing the peppers and onions until softened but not mushy
• Allowing the rice to simmer covered for 15 minutes

Chef Tips from the Video

• For extra smoky flavor, add a pinch of chipotle powder to the chicken rub.
• Toast the bay leaf with the rice for a subtle aromatic boost.
• Use a cast‑iron skillet for a better sear on the chicken.

Troubleshooting

Storage

Refrigerator: Store rice, beans, chicken, and vegetables in separate airtight containers for up to 4 days.

Freezer: Portion cooked chicken and rice into freezer‑safe bags; freeze up to 2 months. Thaw before reheating.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the cilantro‑lime rice and black beans a day ahead; reheat gently on the stove.
• Season the chicken and keep it refrigerated; cook when ready to serve.
• Slice peppers and onions in advance and store in an airtight container.

Frequently Asked Questions