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A bowl with white rice, bite-sized chipotle chicken, sliced avocado, cherry tomatoes, black beans, corn, and creamy sauce, garnished with lime wedges and surrounded by fresh ingredients.
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Chipotle Chicken Bowls for Meal Prep

Four dinners, one skillet, zero decisions left by Thursday. Cube it, sear it hard, and build the bowl that still tastes like day one on day four.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: mexican-american
Servings: 4
Calories: 491kcal
Author: Kita Roberts

Ingredients

For the Chicken

For the Bowl

  • 2 cups cooked rice (cilantro-lime, white basmati, or brown)
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 cup sweet corn (roasted or frozen and boiled)
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Optional Add-Ins

  • Pickled red onion
  • Shredded romaine
  • Cotija or shredded Mexican blend cheese
  • Chipotle crema
  • Lime vinaigrette

Instructions

Sear the chicken

  • Heat a large skillet over medium-high heat with the oil. Add the marinated chicken cubes in a single layer and let sit undisturbed for 2 minutes before tossing. Cook 8 to 10 minutes total, until the edges are deeply caramelized and the internal temperature reads 165°F.

Warm the rice

  • Divide the warm cooked rice evenly among 4 bowls while the chicken finishes.

Build the bowl

  • Arrange the black beans, corn, tomatoes, and avocado in distinct sections around the rice instead of tossing everything together.

Garnish and Serve

  • Spoon the hot chicken into the center, garnish with cilantro and a lime wedge, and serve your dressing of choice on the side.

Notes

  • No stovetop? Air fryer: cook the cubes at 400°F for 8 to 10 minutes, shaking the basket halfway through. Oven: spread the cubes on a foil-lined sheet and bake at 400°F for 12 to 15 minutes, finishing under the broiler for the last minute if you want more color.
  • Storage: chicken and rice keep in airtight containers up to 4 days in the fridge, kept separate from the fresh toppings.
  • Don't cut the avocado until you're ready to eat. 
  • Freezer: cooked chicken cubes freeze in an airtight bag up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 58g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 1258mg | Potassium: 912mg | Fiber: 5g | Sugar: 20g | Vitamin A: 467IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg