Chipotle Chicken Bowl

Make your own Chipotle Bowl at home, with Hungry Planet plant-based Chicken. An easy and nutritious on-the-go meal for work lunches and picnic dinners.

  • 5 min

  • 10 min

  • 15 min

    Total time
  • 4

  • Easy

  • 16


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 4 cups rice, cooked
  • 4 teaspoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 2 tablespoons vegetable oil
  • 12 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
  • 4 teaspoon chipotle taco seasoning
  • 12 ounce black beans
  • 4 ounce fresh sweet corn kernels
  • 2 teaspoons salt
  • 1½ teaspoons black pepper
  • 1 cup pico de gallo
  • 1 cup guacamole, store-bought
  • ¼ cup red onions onions, diced
  • 1 cup vegan sour cream
  • 5 tablespoons cilantro, chopped
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    To make the cilantro lime rice, combine pre-cooked rice with 2 teaspoons of lime juice and 2 tablespoons of cilantro. Mix and set aside until ready to use.

  • Step 2.

    Add 1 tablespoon of oil into a medium-sized non-stick skillet, on medium-high heat. When hot, add Hungry Planet Chicken™. Cook for 3 minutes stirring occasionally. Next, add 2 teaspoons taco seasoning, 1 teaspoon salt, and lime juice. Cook for another 3 minutes until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.

  • Step 3.

    Place the same skillet on medium heat, and add 1 tablespoon of vegetable oil. Add black beans, and remaining salt, pepper, and taco seasoning. Simmer for 3 minutes and set aside.

  • Step 4.

    To assemble, add 1 cup of rice into four separate bowls. Next, top each bowl with 3 ounces black beans, 1 ounce sweet corn, ¼ cup pico de gallo, ¼ cup guacamole, and 3 ounces cooked Hungry Planet Chicken™. Garnish with sour cream, red onion, and remaining fresh cilantro.

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