Craving Chipotle but don’t want to leave the house? This easy homemade Chipotle Chicken Bowl has you covered — with smoky, marinated chicken, fresh corn salsa, and all your favorite toppings. It’s fast, flavorful, and perfect for meal prep or a weeknight dinner that hits the spot. Prepared as listed, this recipe should yield 6-8 servings. These burrito bowls will quickly become a household favorite.

🔥 Chicken Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 3–4 chipotle peppers in adobo sauce
• 2 tbsp adobo sauce (from the can)
• 2 tbsp ancho chili powder
• 2 garlic cloves (or 2 tsp of minced garlic)
• 2 tsp cumin
• 2 tsp dried oregano
• 1/4 cup avocado oil
• 1 tbsp lime juice
• 1 tsp salt
• Black pepper, to taste

Instructions:

1. Blend the marinade:
   Combine all ingredients in a blender or food processor until smooth.
2. Marinate the chicken:
   Coat the chicken in the marinade. Cover and refrigerate for at least 1 hour. 💡Tip: Marinade overnight for best results.
3. Cook:
   Cook (griddle or stove top work best) over medium-high heat for 4–6 minutes per side, making sure the chicken is fully cooked. Rest, then chop into bite-sized pieces. 💡Tip: Cut chicken into bite size pieces prior to marinading to maximize flavor

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🌽 Corn Salsa

Ingredients:

• 3 cups raw corn (fresh or thawed frozen)
• 1 cup finely chopped red onion
• ½ cup chopped fresh cilantro
• ¼ cup lime juice (about 2 limes)
• 1 tbsp white wine vinegar
• ½ tsp salt
• Optional: diced jalapeño for heat

Instructions:

1. Mix all ingredients in a bowl.
2. Adjust to taste (more lime, vinegar, or salt as needed).
3. Let sit 20 minutes for best flavor. Keeps in the fridge for 3–4 days.

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🥗 Bowl Assembly

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💡 Tips

• Adjust number of chipotle peppers for more or less spice
• Char the corn for a roasted twist on the salsa.
• Great for leftovers — store each component separately.