Chicken and Rice Bowl Chipolte style.


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Chicken and rice bowls chipotle style and full of lime zest and a ton of flavor.

The process to making the bowls, is super easy, and flows all together at the end for the best part of putting the rice, veggies, and chicken in the bowls.

Drizzling the bowls with the chipotle creama is my favorite part, mouth watering great!


This is a light refreshing dish, that will feed up to 4 people, using budget friendly ingredients.


You may add additional spice, or pickled jalapenos if your taste buds want more heat to the dish.

Chicken and Rice Bowl Chipolte style.

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 4 min Total Time 1 hr 4 mins
Servings: 4
Best Season: Suitable throughout the year


This is a light refreshing dish, that will feed up to 4 people, using budget friendly ingredients.



  1. Prepare the ingredients

    Dice sweet potato.

    Peel onion, halve and cut into small wedges

    Dice green onions

    Zest and quarter Lime

    Dice tomato

  2. Roast Veggies

    Toss sweet potato onto a baking sheet with oil, sprinkle with southwest spice, salt and pepper.

    Add onion to baking sheet drizzle slices with oil

    Roast on top rack in oven until veggies are brown, and tender 25 mins

  3. Cook the Rice

    In a small pot, cook the green onions in oil until softened.

    Add rice 1 1/2 C water bring to a boil, cover and cook 15-18 mins. Keep covered and off heat until ready to serve

  4. Make the Chipolte Creama

    In a small bowl combine sour cream, squeez of lime juice, pinch of chipotle seasoning. Stir in water, 1 t at a time until mixture is drizzling consistency.


  5. Cook the chicken

    Pat dry chicken season with southwest spice.

    Cook chicken in oil until browned and cooked through

    Transfer to a cutting board let chicken rest for 3-5 mins.

    Slice Crosswise

  6. Make the Bowls

    In a second small bowl, combine the tomato, green onions, lime juice, pepper.

    Fluff rice, add lime zest, add lime juice to taste, add 2 T butter.

    Divide rice between bowls, top with veggies, chicken and salsa.

    Serve with with your chipotle creama


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