Smoky Chipotle Chicken Avocado Bowl

aka The Lunch Break Power Bowl

I used to be that person eating a sad desk salad every day at work until I realized I could meal-prep something way more exciting in less time than it takes to wait for delivery. This chipotle chicken bowl has been my go-to for months now — smoky, fresh, and so satisfying that my coworkers literally started asking me to make extra. The secret is the quick chipotle marinade and that ridiculously good lime crema that pulls everything together.

Ingredients

Chipotle Chicken

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons avocado oil
• 1 tablespoon chipotle pepper in adobo sauce, finely minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• Juice of 1 lime (about 2 tablespoons)

Cilantro Lime Rice

• 1.5 cups long-grain white rice (measured dry)
• 3 cups water
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt

Bowl Toppings

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels (fresh, frozen and thawed, or fire-roasted)
• 2 ripe avocados, diced
• 1/4 cup pickled red onions (or thinly sliced raw red onion)
• 1/4 cup fresh cilantro leaves for garnish
• Lime wedges for serving

Lime Crema

• 1/3 cup coconut cream (thick part from top of can)
• Juice of 1 lime (about 2 tablespoons)
• 1/4 teaspoon garlic powder
• Pinch of sea salt

Instructions

1. Cook the rice: Combine the rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and cook for 15 minutes without lifting the lid. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in the lime juice, olive oil, and chopped cilantro. The rice should be fluffy and fragrant with visible flecks of green cilantro throughout.
2. Season the chicken: While the rice cooks, toss the chicken pieces in a bowl with the avocado oil, minced chipotle pepper, smoked paprika, cumin, garlic powder, onion powder, salt, and lime juice. Make sure every piece is well coated — the marinade should look deep reddish-orange.
3. Sear the chicken: Heat a large skillet or cast-iron pan over medium-high heat until very hot (a drop of water should sizzle immediately). Add the chicken in a single layer — don’t overcrowd the pan or the chicken will steam instead of sear. Cook undisturbed for 3-4 minutes until the bottom develops a deep golden-brown crust. Flip and cook another 3-4 minutes until the internal temperature reaches 165°F and the juices run clear. Remove to a plate.
4. Warm the beans and corn: In the same skillet, add the drained black beans and corn. Cook over medium heat for 2-3 minutes, stirring occasionally, until warmed through and the corn just starts to get a little charred at the edges. Season with a pinch of salt.
5. Make the lime crema: Whisk together the coconut cream, lime juice, garlic powder, and salt in a small bowl until smooth and drizzle-able. If it’s too thick, add a teaspoon of water at a time until you reach a pourable consistency.
6. Assemble the bowls: Divide the cilantro lime rice among 4 bowls. Top each with the chipotle chicken, black beans and corn, diced avocado, and pickled red onions. Drizzle generously with the lime crema, scatter fresh cilantro leaves on top, and serve with lime wedges on the side.

Tips

• Meal prep champion: Store rice, chicken, beans, and corn separately in airtight containers for up to 4 days. Dice the avocado and make the crema fresh when you’re ready to eat.
• Make it spicier: Add an extra tablespoon of chipotle in adobo or top with sliced jalapeños and a dash of hot sauce.
• Swap the protein: This works beautifully with shrimp (cook 2-3 minutes per side) or seasoned tofu for a plant-based version.
• Fire-roasted corn: For extra smokiness, char fresh corn in a dry skillet over high heat for 4-5 minutes, turning occasionally until blackened in spots.
• Quick pickled red onions: Thinly slice 1 red onion, cover with 1/2 cup apple cider vinegar, 1 tablespoon maple syrup, and 1/2 teaspoon salt. Let sit 30 minutes — they keep in the fridge for 2 weeks.