Why I Love This Recipe

There is so much going on in this chipotle chicken bowl in the best possible way. You’ve got smoky seasoned chicken, sautéed peppers and onions, crisp lettuce, fluffy rice, creamy guacamole, and a tangy chipotle yogurt sauce all piled into one seriously satisfying meal. It feels like something you’d order out, but it’s simple enough to make at home whenever the craving hits.

Enjoying The Leftovers

Consider tomorrow’s lunch officially handled.

Storing:

Store the chicken, peppers, onions, and rice together in an airtight container in the refrigerator for up to 4 days. Keep the lettuce, guacamole, and chipotle yogurt sauce separate until ready to serve.

Reheating:

Reheat the chicken, vegetables, and rice in the microwave or a skillet until warmed through. Add the lettuce, guacamole, and chipotle yogurt sauce just before serving.

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Chicken Burrito Bowl with Homemade Chipotle Sauce

Enjoy a bold and healthy Chicken Fajita Bowl with seasoned chicken, sautéed peppers and onions, fresh guacamole, and a creamy chipotle yogurt sauce. It's perfect for a high-protein, flavor-packed meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken thighs or breasts
  • 1 packet of taco seasoning
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 4 cups shredded lettuce
  • 1 cup rice
For the chipotle sauce
  • 1/2 cup greek yogurt
  • 1 chipotle pepper in adobo sauce
  • 2 tbsp adobo sauce
  • 1 handful cilantro
  • 1/2 lime juice
  • 2 cloves of garlic
For the guacamole
  • 3 small avocados
  • 1/2 lime juice
  • 1/4 red onion, diced
  • Salt
  • Pepper
  • Garlic powder
US – M

Instructions

  • Season the chicken generously with the taco seasoning. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until fully cooked. Transfer to a cutting board, let it rest for a few minutes, then slice into bite-sized pieces.
  • In the same skillet, add the sliced onion and bell peppers. Sauté for 7-10 minutes, stirring occasionally, until tender but still slightly crisp.
  • Meanwhile, cook the rice according to the package directions.
  • To make the chipotle yogurt sauce, add the Greek yogurt, chipotle pepper in adobo, adobo sauce, lime juice, cilantro, and garlic to a blender. Blend until smooth and creamy.
  • To make the guacamole, mash the avocados in a bowl, then stir in the lime juice, diced red onion, salt, pepper, and garlic powder until well combined.
  • Assemble the bowls by adding the cooked rice, sliced chicken, shredded lettuce, sautéed peppers and onions, and guacamole. Drizzle generously with the chipotle yogurt sauce and serve immediately.

Equipment

cutting board
saute pan
measuring cups
guacamole saver
blender

Nutrition Per Serving

Calories: 657kcal | Carbohydrates: 71g | Protein: 33g | Fat: 29g | Fiber: 17g