chipotle lime chicken bowls

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 1-2 lbs. boneless skinless chicken thighs
  • 3 bell peppers, sliced
  • olive oil, for drizzling


  • 1 tablespoon olive oil
  • ½ yellow onion, finally chopped
  • 2 cloves garlic, chopped
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 (14 oz.) can crushed fire-roasted tomatoes
  • ½ lime, zest and juice


  • cooked rice, quinoa or cauliflower rice
  • black beans
  • tortilla chips
  • salad greens
  • fresh cilantro leaves
  • crumbled cotija cheese


  • Preheat the oven to 425°F. Pat 1-2 lbs. chicken dry with paper towels and transfer to a sheet tray. Add 3 sliced bell peppers and season liberally with salt and pepper. Drizzle with oil. Roast for 25 minutes or until chicken is cooked through at 165°F.
  • While the chicken and peppers are in the oven, heat 1 tablespoon oil in a skillet. Add ½ chopped onion, 2 cloves minced garlic, 1-2 chipotle peppers, 1 teaspoon coriander and 1 teaspoon cumin. Sauté for 5 minutes before adding 1 can crushed fire-roasted tomatoes and seasoning with a pinch salt. Simmer for another 10 minutes until thickened.
  • Carefully ladle sauce to a blender and blend until smooth. Add the zest and juice from ½ lime and taste, adjusting salt and pepper seasoning as needed.
  • Remove sheet pan from the oven. Transfer chicken to a bowl and shred. Toss with the sauce – you can use all of the sauce or reserve some for later.
  • If serving right away, serve over rice, quinoa, or cauliflower rice with beans, tortilla chips, greens, and toppings like cilantro and cotija cheese.
  • If meal prepping, transfer to meal prep containers with the desired way you plan to serve it. Let the chicken and peppers cool completely before covering and storing in the fridge for 3-4 days.


  • Serve with a side of tortilla chips and guac to complete this meal.


  • Protein: Swap shredded chicken for shredded beef or pork.
  • Vegetarian: Replace chicken with diced poblano peppers, onions and/or potatoes.


  • Cook and shred chicken; store in an airtight container in the refrigerator for up to 3 days.
  • Prepare sauce; store in an airtight container in the refrigerator for up to 3 days.


Calories: 366kcal | Carbohydrates: 15g | Protein: 46g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 366mg | Potassium: 794mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3271IU | Vitamin C: 120mg | Calcium: 74mg | Iron: 3mg