Chipotle Chicken Rice Bowl
Description
This Chipotle Chicken Rice Bowl is a smoky, satisfying weeknight dinner that comes together in about 30 minutes with minimal effort. Juicy chipotle-glazed chicken breast is air-fried or oven-baked until perfectly cooked, then served over a spiced one-pan rice and black bean base packed with sautéed peppers, red onion, and chilli. Finished with fresh tomato salsa and creamy avocado, this bowl is high in protein, full of bold flavour, and genuinely better than takeout — all made with a handful of everyday ingredients.
Ingredients
For the Chicken
- 300 g chicken breast
- 10 g chipotle paste for brushing the chicken
- paprika to taste
- salt to taste
- black pepper to taste
For the Rice and Bean Base
- 1 packet microwave rice plain long-grain or basmati
- 10 g chipotle paste for the rice base
- 0.5 tin black beans drained and rinsed
- 0.5 bell pepper sliced
- 0.5 red onion sliced
- 0.5 chilli finely diced
- 50 ml water
- paprika to taste
- salt to taste
- black pepper to taste
For the Toppings
- 0.5 avocado chopped just before serving
- 0.5 tomato diced
- salt to taste
- black pepper to taste
- garlic granules optional, for the tomato salsa
Instructions
Chicken
- Brush the chicken breast with 10g of chipotle paste, coating both sides well. Season generously with paprika, salt, and black pepper.
- Air fry at 180–200°C for 20–25 minutes, or bake in a preheated oven at 200°C for around 30 minutes, until fully cooked through with no pink remaining. The chipotle paste will char slightly at the edges — that's where the flavour is.
Rice and Bean Base
- While the chicken cooks, heat a drizzle of oil in a large frying pan over medium-high heat. Add the sliced pepper, red onion, and diced chilli. Fry, stirring occasionally, until the vegetables are softened and starting to brown — about 5–7 minutes.
- Stir in the remaining 10g of chipotle paste and the drained black beans. Mix well to combine.
- Break up the rice inside the packet, then tip it directly into the pan. Pour in 50ml of water, season with paprika, salt, and pepper, and stir everything together, breaking up any rice clumps as you go. Reduce the heat to low and simmer gently until the chicken is ready, stirring occasionally.
Fresh Toppings
- Dice the tomato and toss with a pinch of salt, black pepper, and garlic granules if using. Set aside.
- Chop the avocado just before serving to keep it fresh and prevent browning.
Assemble
- Once the chicken is cooked, remove it from the air fryer or oven and let it rest for 2 minutes. Then slice into strips.
- Divide the rice and bean mixture between two bowls. Top with the sliced chipotle chicken, then finish with the fresh avocado and tomato salsa. Serve immediately.
Notes
- The chipotle paste will char slightly on the chicken edges during cooking — this is intentional and adds depth of flavour, not a sign of burning.
- Don't skip seasoning the rice layer. The paprika, salt, and pepper on the rice base makes a noticeable difference to the overall flavour of the finished bowl.
- Chop the avocado just before serving — it browns quickly once cut.
- The chicken is cooked through when the internal temperature reaches 74°C / 165°F, or when the juices run clear with no pink in the centre.
- For meal prep: store the rice and bean base with the chicken in an airtight container in the fridge for up to 3 days. Keep the avocado and tomato salsa separate and add fresh when serving. Add a splash of water when reheating the rice to prevent it drying out.
- To make it less spicy, reduce or omit the fresh chilli. The chipotle paste gives a smoky, moderate heat on its own that most people find very manageable.