Chipotle Chicken Bowl

These chipotle chicken bowls are the perfect weeknight dinner idea when you’re looking for something quick and easy but also delicious and satisfying. Inspired by my go-to order at GYG, these burrito bowls are sure to become a favourite of yours as well!

Course Main Course

Cuisine Australian, Mexican-Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 578kcal

Author Sally

Equipment

Ingredients

For the chipotle chicken:

4 boneless skinless chicken thighs approx 500-600 grams
1 tablespoon olive oil
1-2 tablespoons chipotle seasoning mix or taco seasoning

For the mayo:

4 tablespoons mayonnaise
½ teaspoon ground coriander
¼ teaspoon garlic powder
Squeeze lemon juice
Salt and lots of ground pepper to taste

For the bowls:

2 cups cooked white rice
1 avocado
1 x 400 gram can black beans drained and rinsed
Corn chips to serve

Instructions

In a bowl, toss the chicken thighs with olive oil and chipotle seasoning until well coated.
Preheat the air fryer to 200°C (400°F). Place the chicken in the air fryer basket and cook for 20 minutes, turning halfway through. The chicken is done when it reaches an internal temperature of 75°C (165°F ). Remove from the air fryer and let it rest for 5 minutes before slicing.
While the chicken is cooking, mix the mayonnaise, ground coriander, garlic powder, lemon juice, salt, and black pepper in a small bowl. Taste and adjust seasoning as needed.
Divide the cooked rice between four bowls. Top each with black beans, sliced chicken thighs, and avocado. Drizzle with the mayo and serve with corn chips immediately.

Notes

Chipotle seasoning: I always buy a few packets of the McCormick Grill Mates Chipotle & Garlic American Bbq Dry Marinade to keep it in the pantry so I can easily make these bowls as I just love the flavour of this seasoning. You can also use your favourite taco seasoning or even use a homemade taco seasoning instead.

Oven Cooking Method: Preheat the oven to 200°C (400°F). Line a baking tray with baking paper or lightly grease it. Toss the chicken thighs with olive oil and chipotle seasoning until well coated. Place the chicken on the prepared tray and bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C). Remove from the oven and let the chicken rest for 5 minutes before slicing.

Pan-Frying Cooking Method: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Toss the chicken thighs with olive oil and chipotle seasoning until well coated. Place the chicken in the pan and cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Transfer to a plate and let rest for 5 minutes before slicing.

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