This Homemade Chipotle Bowl is a hearty, healthy meal that’s packed with protein and flavor! Made with bold chipotle peppers, fajita veggies, and cilantro lime rice, it's the perfect flavorful dinner or lunch. Plus, it's dairy-free and gluten-free.
Ingredients and Substitutions
All substitution options are a 1:1 substitution unless noted otherwise.
- Chicken Thighs: Boneless or bone-in can be used. Chicken breast can be used but it will result in a dry chicken due to limited liquid being used.
- Avocado Oil: Any cooking oil can be used.
- Chipotle Sauce: Crushed or whole chipotle in adobo, hot sauce, or chipotle/spicy salsa can be used. If using whole chipotles in adobo, rough chop them or toss them in the blender to dice prior to using in the sauce.
- Oregano, Cumin, Salt, and Pepper: 4 tablespoons of taco seasoning can be used.
- Onion: Any type of onion can be used.
- Garlic: Garlic powder can be used.
- Lime Juice: Lemon Juice can be used.
- Bell Pepper: Any bell pepper can be used or poblano peppers.
- Avocado: This is optional but highly recommended! Guacamole can be used in place.
How to make a Chipotle Bowl
- Preheat the oven and line a tray with foil or a silicon baking mat.
- Make the sauce by mixing all the sauce ingredients.
- Make Chicken by coating it in the sauce. Place on a baking tray spread out evenly
- Cook the chicken until crispy and cooked through to 150-155 degrees internal temperature.
- Broil on high so the skin gets crispy.
Watch how to make this bowl
Is it cheaper to make your own Chipotle bowl?
Yes! Buying a loaded bowl will cost anywhere from $9-$12 but making this bowl will cost under $3 a bowl.
Can the chicken be left in the sauce?
Yup, the chicken can marinate in the sauce in a sealed container or plastic bag for up to 2 days in the fridge.
Does this taste like Chipotle?
Yes and no. This bowl uses actual chipotles in adobo sauce to make the chicken while the Chipotle chain typically does not.
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- 2 chicken thighs bone in
- 2 tablespoon Garlic minced
- 1 tablespoon lime juice
- ¼ cup chipotle sauce see notes below
- 2 tablespoon avocado oil
- ½ teaspoon oregano dried
- ½ teaspoon cumin ground
- ¼ teaspoon Salt & Pepper each
- ½ white onion sliced
- 2 bell peppers sliced
Toppings and Sides
- 1 Avocado
- 1 cup rice
- ½ cup salsa
- Preheat the oven to 375 degrees. Line a baking sheet with foil and thinly slice the bell peppers and onion.
- Make the sauce by adding half of the avocado oil, the chipotle sauce seasonings, garlic, onion, and lime juice to a bowl or large ziplock bag. Mix well.
- Add the chicken thighs* to the chipotle sauce mixture and turn to evenly coat the chicken. These can be prepped up to 3 days in advance by marinating them in the sauce and storing in an airtight container or ziplock in the fridge until ready to use.
- Lay the bell peppers flat out onto the sheet pan that you lined with foil. Then empty the chicken and sauce onto the pan so the chicken is sitting on the peppers with skin side up.
- Place the chicken and veggies in the oven for 20-25 minutes until they reach an internal temperature of 150-155 degrees (it will keep going up during the broil). Once you’ve tested the chicken to ensure it’s done completely, remove the chicken from the oven and shred. This can be done either directly on the pan or on a plate or cutting board. Leave the vegetables on the pan.
- Turn the oven to high broil. Return the shredded chicken to the pan (or keep there is you shredded the chicken in the pan) and broil for 5-7 minutes or until crispy.
- Enjoy! Mix the chicken, peppers, onions, avocado, rice, and salsa in a bowl and enjoy! We like to have this with cilantro lime rice (coming soon!) and Mateo’s Salsa!