Smoky Chipotle Chicken Chili Bowl with Creamy Avocado Dressing

This Smoky Chipotle Chicken Chili Bowl is a burst of flavor and protein that hangs together in just under 30 minutes. Fresh toasty avocado pairs with spicy grains and beans for a balanced, filling dinner. Perfect for busy weeknights and meal-prep alike.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 ½ lb boneless, skin‑less chicken thighs, cut into bite‑size pieces
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chipotle powder
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 cup cooked brown rice (or cauliflower rice for low‑carb)
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (frozen or fresh)
• ½ red onion, sliced
• 1 cup diced tomatoes (canned or fresh)
• 1 avocado, diced
• ¼ cup Greek yogurt or mayo
• 1 lime, juiced
• Handful of fresh cilantro, chopped
• 1 tbsp chopped scallions
• 1 tsp cumin‑spiced lime salt (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Whisk smoked paprika, cumin, chipotle powder, lemon juice, salt, and pepper; toss chicken until coated.
3. Sauté the chicken for 6‑7 minutes, until golden and cooked through. Remove and set aside.
4. In the same skillet, add red onion, corn, and tomatoes; cook for 3 minutes until softened.
5. Add black beans and cooked rice, stirring to combine and heat through.
6. Return the chicken to the skillet; mix in cilantro, scallions, and lime salt. Taste and adjust seasoning.
7. In a small bowl, combine diced avocado, Greek yogurt/mayo, lime juice, and a pinch of salt. Chill for 5 minutes.
8. Divide the bowl mixture into 4 bowls; top each with a dollop of avocado dressing and a squeeze of fresh lime.
9. Serve immediately, garnishing with extra cilantro if desired.

Chef's Note

For an extra kick, sprinkle a pinch of diced fresh jalapeño over the finished bowl. The avocado dressing keeps silky even after a few minutes—great for meal‑prep.

Make-Ahead Tips

Store the chicken mixture in the fridge up to 3 days; refrigerate avocado dressing separately. Assemble bowls fresh or recombine and heat for a quick grab‑and‑go meal.

Substitutions

Swap chicken for lean ground turkey or lean sirloin steak. Use a dairy‑free mayo for the avocado dressing to keep it keto‑friendly.