Go Back
+ servings
5 from 61 votes

Chipotle Chicken Fresh Mex Bowl

By: Bella Bucchiotti
Mexican rice pairs with chicken, south of the border spices, beans, avocado, and more. It's a Chili's copycat dish which is literally bursting with amazing flavours. If you are a fan of a burrito or rice bowl, you will love this!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 1 Package rice, Mexican, 7 Ounces
  • 1 Pound chicken breasts, boneless skinless, thinly sliced
  • 3 Cups chicken broth
  • ¼ Cup chipotle sauce, plus 2 Tablespoons
  • ½ Teaspoon cumin
  • ½ Teaspoon ancho chili powder
  • ¼ Teaspoon smoked paprika
  • ¼ Teaspoon garlic powder
  • ¼ Teaspoon black pepper
  • ½ Teaspoon oregano, Mexican
  • 1 Can corn, southwest, 14 Ounces, drained
  • 1 Can black beans, 14 Ounces, drained and rinsed
  • 1 Cup pico de gallo
  • 1 red onion, diced
  • 2 avocados, sliced


  • 1 Cup tortilla strips
  • 2 Tablespoon cilantro, chopped


  • Prepare rice according to package directions. **Start this first, typically the directions will entail bringing water to a boil, adding rice, lowering heat to a simmer, and cooking for 25 plus minutes**
  • Pour chicken broth and ¼ cup chipotle sauce into a large saucepan or dutch oven and whisk. Once boiling, add the chicken. Cook for 5 minutes. This will not be enough to cook the chicken but is just enough time for the meat to absorb the flavor of the chipotle sauce and broth. It will also be extra juicy.
  • Meanwhile, Preheat a grill pan over high heat.
  • Combine cumin, smoked paprika, chili powder, garlic powder, black pepper, and oregano in a small bowl or ramekin.
  • Remove chicken from the saucepan. Season both sides of the chicken.
  • Lightly spray the grill pan with non stick cooking spray *with a high smoke point*
  • Add the chicken to the grill pan and sear for 2 minutes per side. Remove and set onto a wooden cutting board to rest.
  • Meanwhile, add the corn, black beans, and 2 tbsp chipotle sauce to a small pan or skillet. Sauté for 5 minutes.
  • Thinly slice the chicken breast into strips.
  • Either arrange into individual bowls, or into a large, shallow serving dish.
  • First add the rice, then the corn and black beans, next add the pico de gallo, diced red onion, and avocado slices. Top with tortilla strips. Garnish with cilantro.


Calories: 369kcal | Carbohydrates: 41g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 816mg | Potassium: 963mg | Fiber: 10g | Sugar: 8g | Vitamin A: 588IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg
Like this recipe? Rate and comment below!