Chipotle Chicken Bowls

A fresh, flavorful dinner that’s simple enough for weeknights and special enough to serve to friends.

If you’re craving something that hits the sweet, smoky, and tangy trifecta, this bowl delivers it all — and then some. These Chipotle Chicken Bowls are vibrant, satisfying, and completely customizable for the whole family. It’s one of those recipes that looks impressive but is surprisingly easy to pull off, even with kids underfoot.

This is a great recipe for meal prep, feeding a crowd, or getting in a ton of nutrients without sacrificing flavor. The broiled chicken gets beautifully caramelized thanks to a pineapple-honey-chipotle marinade, and it’s all layered over rice, beans, and a crisp veggie salad. Bonus: the dressing doubles as a marinade and a drizzle, so no extra prep steps needed!

Whether you're feeding toddlers, teens, or just yourself post-nap time hustle, this bowl is a win. Here’s how to make it:

Ingredients:

Chipotle Vinaigrette

• ¼ cup honey

• 1 cup crushed pineapple

• 2 tablespoons chipotle in adobo sauce

• 2 tablespoons fresh lime juice (about 1 lime)

• 4 teaspoons kosher salt

• 1 garlic clove

• ½ cup extra-virgin olive oil

  
  

Bowls & Assembly

• 2 ½ pounds boneless, skinless chicken thighs

• 3 cups cooked long-grain rice

• 1 head romaine lettuce

• ½ English cucumber

• 1 cup loosely packed cilantro

• 8–10 radishes

• 1 cup frozen corn kernels

• 2 (15-ounce) cans pinto beans, drained and rinsed

• Cotija cheese, lime wedges, and corn chips for serving

  
  

Directions:

1. Start the rice if it isn’t already cooked. Position an oven rack about 5 inches from the broiler and set the oven to broil on high.

2. Make the vinaigrette: In a blender, combine the honey, crushed pineapple, chipotle in adobo, lime juice, garlic, salt, and olive oil. Blend until smooth. Pour half into a mixing bowl and reserve the rest for serving.

3. Marinate the chicken: Add the chicken thighs to the bowl with half the vinaigrette and turn to coat. Transfer to a sheet pan and broil for 12–15 minutes, or until the internal temp reaches 165°F.

4. Prep the veggies: While the chicken broils, chop the romaine, cucumber, cilantro, and thinly slice the radishes. Toss the chopped veggies and frozen corn together in a large bowl — no need to thaw the corn!

5. Assemble your bowls: Slice the cooked chicken and serve it over rice, beans, and the veggie salad. Drizzle with the remaining vinaigrette, then top with cotija cheese, a squeeze of lime, and crushed tortilla chips if you like a little crunch.

Find this and other family-friendly recipes in the Wilma app.

Enjoy!