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+ servings

Homemade Chipotle Bowl

Servings: 2
Total Time: 45 minutes
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.
5 from 1 vote
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Course: lunch
Cuisine: Mexican
Keyword: chicken, Chipotle, dairy free, gluten free, homemade, meal prep
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 830 kcal


Chipotle Chicken

  • 2 chicken thighs bone in
  • 2 tbsp Garlic minced
  • 1 tbsp lime juice
  • 1/4 cup chipotle sauce see notes below
  • 2 tbsp avocado oil
  • 1/2 tsp oregano dried
  • 1/2 tsp cumin ground
  • 1/4 tsp Salt & Pepper each
  • 1/2 white onion sliced
  • 2 bell peppers sliced

Toppings and Sides

  • 1 Avocado
  • 1 cup rice
  • 1/2 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!



Nutritional information is an estimate and for informational purposes only.
Note: Additional substitution information can be found above in the substitution section of this post.
*Not all chipotle sauces are the same spice level, taste the chipotle that you buy to determine the spice level.  You may need to adjust the amount of chipotle sauce depending on spice and desired spice level.  A good medium level chipotle sauce is this one.
*If using boneless chicken thighs, cut the chicken into bite size pieces prior to tossing in chipotle sauce.  Reduce cooking time to 15-20 minutes and then broil for the last 5 minutes.  


Calories: 830kcal | Carbohydrates: 101g | Protein: 30g | Fat: 35g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 565mg | Potassium: 1358mg | Fiber: 13g | Sugar: 10g | Vitamin A: 4293IU | Vitamin C: 170mg | Calcium: 109mg | Iron: 4mg
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