Mediterranean Chipotle Chicken Burrito Bowl
This bowl blends Mediterranean flavors with the smoky kick of chipotle chicken. It features tender marinated chicken, herbed rice, roasted vegetables, crisp salad toppings, and a creamy yogurt-tahini chipotle sauce. Nutritious, colorful, and customizable — it’s perfect for meal prep or a wholesome dinner.
⏱ Time
Prep Time: 20 minutes
Marinate Time (optional): 30 minutes
Cook Time: 25 minutes
Total Time: 45–55 minutes
Ingredients
For the Chipotle Chicken:
1 ½ lbs (700 g) boneless skinless chicken thighs (or breasts)
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp lemon juice
2 tsp smoked paprika
1 tsp ground cumin
1–2 tbsp chipotle paste (or finely chopped chipotle in adobo, adjust heat)
1 tsp salt
½ tsp black pepper
For the Grain Base:
1 ½ cups (300 g) cooked brown rice, quinoa, or couscous
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Juice of ½ lemon
Roasted Vegetables:
1 medium zucchini, diced
1 medium red bell pepper, diced
1 small red onion, sliced
1 tbsp olive oil
Salt & pepper, to taste
Toppings:
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ cup feta cheese, crumbled
½ cup kalamata olives, sliced
2 tbsp fresh mint or parsley, chopped
Yogurt-Tahini Chipotle Sauce:
½ cup (120 g) plain Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
1 tsp chipotle paste (or to taste)
1 small clove garlic, grated
1–2 tbsp water, to thin
Salt, to taste
Instructions
1. Marinate chicken
Mix olive oil, garlic, lemon juice, smoked paprika, cumin, chipotle paste, salt, and pepper in a bowl.
Add chicken, coat well, and marinate 30 minutes (or up to 2 hours for deeper flavor).
2. Cook chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken 5–6 minutes per side until charred and fully cooked.
Let rest 5 minutes, then slice.
3. Prepare grain base
Toss cooked rice/quinoa/couscous with parsley, olive oil, lemon juice, salt, and pepper.
4. Roast vegetables
Preheat oven to 425°F (220°C).
Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper.
Roast 15–20 minutes until tender and caramelized.
5. Make the sauce
Whisk yogurt, tahini, lemon juice, chipotle paste, garlic, and water until smooth and creamy.
6. Assemble bowls
Start with a base of herbed rice/quinoa.
Add roasted vegetables, sliced chipotle chicken, cherry tomatoes, cucumber, feta, and olives.
Drizzle with yogurt-tahini chipotle sauce.
Garnish with fresh mint or parsley.
Notes & Tips
For milder heat, use less chipotle and more paprika.
Great for meal prep: store components separately and assemble before eating.
Try swapping feta with grilled halloumi or labneh dollops for variety.
For extra crunch, sprinkle with toasted pine nuts.
❓ Frequently asked questions FAQ
Q: Can I make it vegetarian?
Yes — swap chicken with grilled halloumi, roasted chickpeas, or falafel.
Q: Can I use white rice instead of brown?
Of course — basmati or jasmine rice works beautifully.
Q: How long does it keep?
Up to 3 days in the fridge; reheat chicken and veggies separately before serving.
Nutrition information
Calories: ~520 kcal
Protein: 38 g
Fat: 22 g
Carbohydrates: 45 g
Fiber: 7 g
Sodium: ~720 mg