Bold & Zesty Chipotle Chicken and Rice Bowls are packed with smoky heat and creamy toppings. This meal prep powerhouse delivers bold flavor and balanced nutrition in under an hour.
Cook the Rice: Use a rice cooker or pressure cooker to prepare 4 cups of white rice. Set aside to cool.
Blend the Sauce: In a blender, combine chipotle peppers, lime juice, garlic, and salt. Blend until smooth. Stir in Greek yogurt by hand for a creamy finish.
Marinate the Chicken: Cube chicken breasts and toss with half of the chipotle sauce. Let marinate for at least 20 minutes.
Air Fry the Chicken: Cook marinated chicken in an air fryer at 400°F (200°C) for 12–15 minutes or until golden and fully cooked.
Prep Sides: Warm corn and black beans in separate bowls. Season if desired.
Assemble Bowls: Divide rice into 8 containers. Top with chicken, corn, beans, a drizzle of chipotle sauce, and 2 tbsp sour cream.
Store & Serve: Seal and refrigerate for up to 4 days. Enjoy hot or cold.