These chipotle chicken rice bowls make an easy meal, and a flavour-packed dinner. Made with smoky chipotle chicken, fajita-seasoned peppers and onions, Mexican rice, lime and feta corn, creamy avocado and a fresh jalapeño lime crema. They are quick to make, packed with colour and texture, and are perfect for an easy weeknight dinner or a meal prep lunch the next day.
These chipotle chicken bowl are a quick and flavour-packed meal inspired by the smoky, spicy flavours of Mexican and Tex-Mex cooking. Juicy chipotle-seasoned chicken is served with fluffy Mexican rice, sweetcorn, feta, avocado and a creamy jalapeño lime sauce. The combination of smoky, sweet, spicy, creamy and fresh flavours makes these chipotle chicken rice bowls an easy dinner that feels colourful, satisfying and anything but boring.
These rice bowls are so tasty and perfect for meal prep. If you like this combination, try my chipotle chicken smashed tacos or my chipotle corn baked eggs.
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Ingredients
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Chicken thighs – I like to use chicken thighs because they stay juicy and tender when cooked, making them perfect for these chipotle chicken rice bowls. You can use skinless chicken breasts if you prefer, but take care not to overcook them.
Chipotle paste – This adds a smoky, spicy flavour to the chicken. Chipotle paste is made with smoked jalapeños, so it brings both heat and a delicious smokiness.
Fajita seasoning – This adds plenty of flavour to the chicken, onions and peppers with minimal effort. I like using a ready-made fajita seasoning for convenience, but you can also use your favourite homemade spice blend.
Honey – A little honey adds sweetness to balance the smoky heat of the chipotle paste and helps the chicken develop a delicious caramelised coating.
Olive oil – This helps the seasoning coat the chicken and vegetables while also helping them cook and brown.
Salt and black pepper – These enhance all of the other flavours in the chipotle chicken rice bowls.
Onion – The onion becomes soft and slightly caramelised as it cooks alongside the chicken, adding sweetness and depth.
Pepper – Bell peppers bring sweetness, colour and a little bit of texture to the bowls. I like using a mix of colours when I have them available.
Toppings
Mexican rice – Using cooked microwave Mexican rice makes these chipotle chicken rice bowls incredibly quick and easy. It adds flavour to the base without needing to cook rice from scratch.
Sweetcorn – Sweetcorn adds sweetness and texture. I sometimes fry the corn until lightly charred because I love the extra smoky flavour it brings to the bowls.
Feta – Feta adds a salty, creamy contrast to the sweetcorn and spicy chicken.
Fresh coriander – Coriander adds freshness and helps balance the richer ingredients.
Avocado – Creamy avocado works perfectly with the smoky chicken and spicy crema.
Paprika – Paprika adds a subtle warmth and extra flavour to the corn topping.
Lime juice – A squeeze of fresh lime brings acidity and freshness, helping to balance the richness of the feta and avocado.
For Jalapeño lime crema (optional, can just use sour cream)
Sour cream – Sour cream creates a creamy, tangy base for the sauce and helps cool down the heat from the jalapeño and chipotle.
Jalapeño – Jalapeño adds fresh heat and a slight grassy flavour to the crema.
Fresh coriander – Coriander adds freshness and flavour to the sauce.
Lime juice – Lime juice adds brightness and acidity, making the crema taste fresh rather than heavy.
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Instructions
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- Step 1: Add the chicken thighs to a bowl and coat with the chipotle paste, fajita seasoning, honey, olive oil, salt and pepper. Mix well so the chicken is completely coated in the smoky, sweet and spicy seasoning.
- Step 2: For the air fryer, add the sliced onion and pepper to the bottom of a large air fryer with a little olive oil and a sprinkle of fajita seasoning. Place the tray or rack on top and add the chicken thighs. Air fry at 200°C for around 20 minutes, flipping the chicken halfway through cooking. If using an oven, add the onions and peppers to a baking tray and place the chicken thighs on top. Cook until the chicken is completely cooked through and the vegetables are soft.
- Step 3: While the chicken cooks, prepare the corn topping. Add the drained sweetcorn to a bowl with the chopped coriander, paprika, lime juice, crumbled feta, salt and pepper. For extra flavour, fry the corn in a dry pan over a medium heat or with a little oil until lightly charred before mixing it with the other ingredients. The charred corn adds a delicious smoky flavour to these chipotle chicken rice bowls.
- Step 4: Add the jalapeño, coriander and lime juice to a blender or a food processor with half of the sour cream. Blend until smooth. Pour the mixture into the remaining sour cream and stir well. Mixing it this way gives you a creamy sauce that still has plenty of fresh jalapeño and lime flavour without becoming too runny.
5. Step 5: Once the chicken is cooked, remove it from the air fryer and leave it to rest briefly. Remove the tray from the air fryer and stir the onions and peppers. Return them to the air fryer for a further few minutes so they can develop a little extra colour and char. While the vegetables finish cooking, slice the chicken and heat the Mexican rice according to the packet instructions and assemble the bowls.
Hint: For the best colour and texture, make sure the chicken, onions and peppers have enough space to cook properly. If your air fryer is smaller, cook the chicken and vegetables in batches. Overcrowding can cause the ingredients to steam rather than develop the delicious caramelised edges that make these chipotle chicken rice bowls so flavourful.
Substitutions
Chicken thighs – Use chicken breast for a leaner option, turkey breast for a lighter alternative or boneless chicken tenders for quicker cooking.
Chipotle paste – Replace with smoked paprika or red pepper flakes, and a pinch of chili powder for a smoky, spicy flavour or use your favourite hot sauce for extra heat.
Fajita seasoning – Use a blend of smoked paprika, cumin, garlic powder, onion powder and chilli powder for a homemade alternative, or taco seasoning for a slightly different flavour.
Honey – Swap for maple syrup for a similar sweetness with a deeper flavour or brown sugar for a richer caramelised coating.
Olive oil – Use avocado oil or vegetable oil for a neutral alternative that works well for cooking at high temperatures.
Salt – Replace with sea salt or kosher salt, adjusting the amount depending on the type used.
Black pepper – Use white pepper for a slightly milder, earthy flavour or add extra chilli flakes for more heat.
Onion – Use red onion for a sharper, slightly sweeter flavour or shallots for a more delicate sweetness.
Pepper – Replace with any colour of bell pepper, or use poblano peppers for a more savoury, gently smoky flavour.
Toppings
Mexican rice – Use plain white rice with extra spices, brown rice for a nuttier flavour or cauliflower rice for a lower-carbohydrate alternative.
Sweetcorn – Swap for black beans for a heartier topping or use edamame for a slightly more savoury, protein-rich alternative.
Feta – Replace with cotija for a more traditional Mexican-inspired flavour, goat cheese for extra creaminess or grated cheddar cheese for a milder, richer topping.
Fresh coriander – Use fresh parsley for a milder, more herbaceous flavour or fresh mint for a brighter, more refreshing twist.
Avocado – Replace with guacamole for extra flavour or use sliced cucumber for a fresh, crunchy alternative.
Paprika – Use smoked paprika for a deeper smoky flavour or chilli powder for extra heat.
Lime – Substitute with lemon for a similar acidity and freshness, although lime gives the chipotle chicken rice bowls a more authentic Mexican-inspired flavour.
Sour cream – Use Greek yoghurt for a lighter, tangier alternative or crème fraîche for a richer, slightly less tangy crema.
Jalapeño – Replace with fresh green chilli for more heat or use pickled jalapeños for a tangy, slightly sweeter flavour.
Variations
Chipotle Chicken Burrito Bowls - Turn these chipotle chicken rice bowls into burrito bowls by adding black beans, shredded lettuce, fresh tomato salsa, grated cheese and crunchy tortilla chips. Swap the feta for cheddar or Monterey Jack for a richer, more indulgent finish.
Chipotle Chicken Tacos - Skip the rice and serve the chipotle chicken, peppers and onions in warm flour or corn tortillas. Add the corn and feta mixture, avocado and jalapeño lime crema, then finish with fresh coriander and a squeeze of lime.
Vegetarian Chipotle Rice Bowls - Replace the chicken with black beans, roasted sweet potato or crispy tofu. Season your chosen filling with the same chipotle paste, fajita seasoning, honey or maple syrup, and olive oil for a delicious meat-free alternative.
Equipment
Air fryer (I used the Ninja CRISPi)
Storage
These chipotle chicken rice bowls are ideal for high protein meal prep and can be stored in the refrigerator for up to 3 days. Allow the cooked chicken, vegetables and rice to cool before transferring them to airtight containers and refrigerating. Store the jalapeño lime crema separately so it stays fresh and does not make the rice or other ingredients soggy. The avocado is best sliced fresh just before serving, as it can brown during storage. The corn and feta mixture can be stored separately in an airtight container for up to 3 days. When ready to eat, reheat the chicken, rice and vegetables until piping hot throughout. Add the cold toppings, including the avocado and crema, after reheating. The chipotle bowl is best enjoyed within 3 days for the best flavour and texture. Do not reheat the chicken and rice more than once, and always ensure leftovers are thoroughly heated before serving.
Top Tip
Jalapeños can vary significantly in heat, so taste the jalapeño lime crema before adding it to the bowls. Add more lime for freshness, more sour cream to mellow the heat or another jalapeño if you want a spicier sauce.
FAQ
Yes, these chipotle chicken rice bowls are a great option for meal prep. Cook the chicken, vegetables and rice, then store them separately or divide them into meal prep containers. Keep the avocado and jalapeño lime crema separate and add them just before serving for the freshest result.
The cooked chicken, rice and vegetables can be reheated until piping hot. The corn and feta topping can be served cold or at room temperature.
There are so many ways to customise these chipotle chicken rice bowls. Try adding black beans, kidney beans, shredded lettuce, tomatoes, pickled red onions, grated cheese, tortilla chips or a spoonful of salsa.
Related
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Pairing
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Recipe
Chipotle Chicken Rice Bowls
Equipment
- Air fryer (I used the Ninja CRISPi)
Ingredients
For the chicken
- 4 chicken thighs
- ½ tablespoon chipotle paste
- 1 tablespoon fajita seasoning plus extra for sprinkling over for the onions and peppers
- 1 tablespoon honey
- 1 teaspoon olive oil
- Salt and pepper
- 1 onion
- 1 pepper
Toppings
- 440 g cooked microwave Mexican rice
- 240 g sweetcorn drained
- 100 g feta crumbled
- 1 tablespoon coriander finely chopped
- 1-2 avocados sliced
- 1 teaspoon paprika
- ½ lime juice
Jalapeño lime crema (optional, can use sour cream instead or sour cream mixed with chipotle paste)
- 4 tablespoon sour cream
- 1 jalapeño
- Small handful coriander
- Half lime juice
Instructions
- Add the chicken thighs to a bowl and coat with the chipotle paste, fajita seasoning, honey, olive oil, salt and pepper. Mix well so the chicken is completely coated in the smoky, sweet and spicy seasoning.4 chicken thighs, ½ tablespoon chipotle paste, 1 tablespoon fajita seasoning, 1 tablespoon honey, 1 teaspoon olive oil, Salt and pepper
- For the air fryer, add the sliced onion and pepper to the bottom of a large air fryer with a little olive oil and a sprinkle of fajita seasoning. Place the tray or rack on top and add the chicken thighs. Air fry at 200°C for around 20 minutes, flipping the chicken halfway through cooking. If using an oven, add the onions and peppers to a baking tray and place the chicken thighs on top. Cook until the chicken is completely cooked through and the vegetables are soft.1 onion, 1 pepper
- While the chicken cooks, prepare the corn topping. Add the drained sweetcorn to a bowl with the chopped coriander, paprika, lime juice, crumbled feta, salt and pepper. For extra flavour, fry the corn in a dry pan or with a little oil until lightly charred before mixing it with the other ingredients. The charred corn adds a delicious smoky flavour to these chipotle chicken rice bowls.240 g sweetcorn, 1 teaspoon paprika, ½ lime, 100 g feta
- Add the jalapeño, coriander and lime juice to a blender with half of the sour cream. Blend until smooth. Pour the mixture into the remaining sour cream and stir well. Mixing it this way gives you a creamy sauce that still has plenty of fresh jalapeño and lime flavour without becoming too runny.1 tablespoon coriander, 4 tablespoon sour cream, 1 jalapeño, Small handful coriander, Half lime
- Once the chicken is cooked, remove it from the air fryer and leave it to rest briefly. Remove the tray from the air fryer and stir the onions and peppers. Return them to the air fryer for a further few minutes so they can develop a little extra colour and char. While the vegetables finish cooking, slice the chicken and heat the Mexican rice according to the packet instructions and assemble the bowls.1-2 avocados, 440 g cooked microwave Mexican rice
