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Mexican Chipotle Chicken Rice Bowl

Prep Time:

25 mins.

Cook Time:

15 mins.


4 Bowls (or Wraps)

This yummy bowl is a great make-ahead lunch for the work week. Or, you can easily make it into a wrap. Just spread Blue Plate® Go Bold Chipotle Lime Sauce on a large tortilla and add a layer of each ingredient. Roll tightly and serve.


  • 1 pound boneless chicken breasts
  • 1 cup Blue Plate® Go Bold® Chipotle Lime Sauce, divided
  • 1 box yellow rice mix
  • 1 can black beans, rinsed and drained
  • 1 can corn kernels, rinsed and drained (or 1 package frozen corn kernels, defrosted)
  • 4 ripe Roma tomatoes, diced
  • 2 avocados, peeled, pitted and diced
  • Fresh pico de gallo (or other salsa)


  1. MARINATE chicken breasts in a medium bowl with ½ cup of the Blue Plate® Go Bold Chipotle Lime Sauce for 15 minutes.
  2. COOK yellow rice according to package directions. Cool slightly and toss with ¼ cup of Blue Plate® Go Bold Chipotle Lime Sauce.
  3. GRILL chicken breasts in a grilling pan over medium heat until internal temperature is 160 degrees. Slice into strips.
  4. PLACE yellow rice in each bowl and arrange chicken, beans, corn, tomatoes and avocado on top of rice.
  5. DRIZZLE with remaining Blue Plate® Go Bold Chipotle Lime Sauce and serve with pico de gallo on the side.