Chipotle Ranch Chicken Bowls

If you are looking for a new rice bowl recipe, this Chipotle Ranch Chicken Bowl has everything I want in a perfect grain bowl: super-flavorful protein, fiber-packed whole grains, tons of veggies, and a spicy, creamy sauce. It's high in protein, packed with fiber, and easy to customize. 

Rice bowls are a weekly staple in our house. These Southwest Steak Bowls and Asian Rice Bowls, are on constant rotation. But lately, my family has been obsessed with all things ranch, so of course, a ranch chicken bowl was needed. 

Since we all love spice, this recipe was inspired by my favorite homemade chipotle ranch dressing. Trust me, this spicy, smoky ranch makes anything taste amazing! 

The ranch doubles as a marinade and dressing (less prep!) and from there it's easy. Start by marinating the chicken, then plop it on the grill (or air fryer) for a nice sear until it's cooked. Then, load up your bowls with fluffy grains of your choice, corn, black beans, avocado, cherry tomatoes, and cilantro!  The bowls are finished a drizzle of chipotle ranch for even more spicy goodness.

And if you don't love things spicy - it's easy to customize these bowls and leave out the spice!

Want more chicken bowls? Check out these Chicken Quinoa Bowls and Grilled Chicken Bowls!

The Basics for a Chipotle Chicken Bowl with Ranch

Here's a brief list of the ingredients you will need for this recipe. Make sure to check the recipe card for the full list!

• Boneless, skinless chicken breast: Cutting it in half helps it cook evenly and stay juicy. You can also use boneless skinless chicken thighs if you like or swap in another protein. 
• Chiptoel ranch dressing: This homemade dressing is made with plain Greek yogurt, light mayonnaise, apple cider vinegar, chipotle pepper in adobo sauce, and ranch seasoning. This helps keep the chicken moist and tender while also infusing it with flavor. In a rush? Combine your favorite store-bought ranch with some minced or pureed chipotle peppers.
• Grains: You can use whatever grain base you like for these bowls. We love making them with steamed rice, quinoa, or cauliflower rice. 
• Veggies and toppings: You can make these bowls with any toppings you like, but I like cool, crunchy veggies like shredded cabbage, carrots, cucumbers, and green onions. To add some Tex-Mex flavor, I always add black beans, corn, and creamy avocado. 

Can I use a different protein instead of chicken?

Absolutely! This recipe works great with grilled shrimp, steak, or even tofu if you want a plant-based option. If using shrimp, marinate it for less (about 15-20 minutes) since it absorbs flavors quickly. For tofu, press out excess moisture before marinating so it soaks up the chipotle ranch sauce better.

Can I use store-bought ranch instead of making the sauce from scratch?

Yes, but you won't get the same smoky, fresh flavor. If you're short on time, mix regular ranch dressing with adobo sauce or a little blended chipotle pepper to get a similar taste.

Can I make the chipotle ranch sauce ahead of time?

Yes! The sauce tastes even better after sitting for a few hours, when the flavors have had time to meld. Store it in an airtight container in the fridge, and it will stay fresh for about a week. Stir it before using.

Build Your Own Chipotle Ranch Chicken Burrito Bowl

Making these bowls is so easy! Here's how to make them:

1. Make the Chipotle Ranch Sauce

Add the Greek yogurt, mayo, apple cider vinegar, ranch seasoning, and chipotle pepper with some adobo sauce to a blender or food processor. Blend until smooth and creamy. Taste and adjust the spice level as needed. If you can find canned pureed chipotles, you can skip the blender and mix it all up in a bowl or mason jar. 

Pro Tip: If you're not into too much heat, start with a little adobo sauce or half a chipotle pepper, then add more.

2. Marinate the Chicken

The great thing about using yogurt as a marinade is that it tenderizes the chicken and works quickly! Coat the chicken in half of the chipotle ranch sauce and let it marinate for at least 30 minutes or longer if you have the time.

Pro Tip: The longer it marinates, the better the flavor! Let it sit for a few hours or even overnight if you can.

3. Grill the Chicken

Cook the marinated chicken on a grill pan or outdoor grill until it's golden brown and cooked through. Let it rest for a few minutes before slicing.

You can also cook the chicken in an air fryer at 400 degrees for 1012 minutes or in a cast iron skillet for 4-5 minutes per side. 

4. Assemble the Bowls

Start with a base of quinoa, rice, or cauliflower rice, then pile on shredded cabbage, black beans, corn, cherry tomatoes, green onions, cilantro, avocado, and sliced chicken.

5. Drizzle and Serve

Finish it off with the remaining chipotle ranch sauce and dig in!

What are the best grains for these bowls?

You can use any type of grain you like! Plain quinoa is great, but you can also use Mexican Quinoa or Cilantro Lime Quinoa!

If you're a rice lover, swap the quinoa for cilantro lime rice, white rice, or brown rice. Save time using packaged or frozen rice. 

Need to keep things on the low carb side? Make Cilantro Lime Cauliflower Rice, Mexican Cauliflower Rice, or regular Cauliflower Rice the base of these bowls. The options are endless!

Can I make these bowls into tacos?

Absolutely! You can ditch the rice and add the chicken along with the other add-ins to make delicious chipotle ranch chicken tacos!

Can I make these bowls into a salad?

Yes! Omit the grains and pile everything onto a big pile of chopped lettuce for a low-carb meal.

Make These Bowls Even Better

Here's how you can customize these bowls and make them your own:

• A squeeze of lime juice
• Pickled Red Onions instead of the green onion
• Guacamole instead of the avocado
• Pico de Gallo instead of the cherry tomatoes
• Corn Salsa instead of plain corn
• Spicy Cabbage and Corn Slaw instead of the cabbage
• Crumble cotija cheese or queso fresco