Sweetfire Chipotle Chicken Bowls are egg wash coated chicken covered in a sweet and spicy chipotle sauce served over cilantro lime rice.

Sweetfire Chipotle Chicken Bowls | Tastes Better From Scratch

Guys, I go crazy for any recipes with chipotle chilies in them. There’s something about that smokey, spicy flavor that I seriously can’t get enough of!!  If you’re familiar with chipotle peppers in adobo sauce you know they come in a can (usually in the Mexican food aisle at your grocery store) and you never use the whole can.

A great trick it to FREEZE them! Pour the extra sauce and peppers into a ziplock bag and freeze them until you want to use them in another recipe.

Some of my favorite recipes using chipotle peppers in adobo sauce include:

Sweetfire Chipotle Chicken Bowls | Tastes Better From Scratch

These Sweetfire Chipotle Chicken Bowls knocked my socks off (in the best possible way 🙂 )! I adapted the recipe from Jen over at Carlsbad Cravings and I completely loved it!

Crispy baked chicken tossed in a sweet/tangy/spicy sauce and served over my favorite cilantro lime rice and blacks beans. I also served this with fresh grilled zucchini and yellow squash and fresh steamed broccoli–those sides totally made this dish for me. Everything tasted amazing!

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Sweetfire Chipotle Chicken Bowls | Tastes Better From Scratch
Prep 15 mins
Cook 15 mins
Total 30 mins
Add to Meal Plan


For the Chicken:

  • 1 pound boneless skinless chicken breasts , cut into bit size pieces
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash cayenne pepper
  • 1/4 teaspoon cumin

For the sauce:

  • ½ - 1 whole chipotle peppers in adobo sauce (with seeds)
  • 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1/2 cup red wine vinegar
  • 1/4 cup honey
  • 2 Tablespoons granulated sugar
  • 1/4 small onion
  • 1 clove garlic , minced
  • 1/2 bell pepper (red or green)
  • 2 Tablespoons fresh cilantro
  • 1/4 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 1 teaspoon cornstarch
  • Serve over Cilantro Lime Rice and Black Beans


For the chicken:

  • Spray a wire cooling rack with non stick cooking spray and place on top of a baking sheet lined with aluminum foil.
  • Place the egg in a shallow bowl and whisk well. 
  • Combine the remaining dry ingredients in a large ziplock bag.
  • Dip the chicken pieces in the egg, and then add to the bag with the flour mixture and shake well to coat evenly. 
  • Place chicken in a single layer on the prepared wire rack. 
  • Bake at 375 degrees F for about 10 minutes or until chicken is just barely cooked through.
  • Turn the oven to HIGH broil, and place the tray of chicken on the top rack of the oven for 2-3 minutes, or until lightly browned. 
  • Remove from oven and place chicken in a bowl.

For the Sauce:

  • Place all ingredients in a blender and blend until smooth. 
  • Pour pureed sauce into a saucepan over medium high heat and cook, stirring constantly, until thicken slightly (about 5 minutes total). 
  • Pour sauce over chicken and gently toss to coat. 
  • Serve with sauted yellow squash or zucchini and steamed broccoli, over rice.


Calories: 227kcalCarbohydrates: 37gProtein: 12gFat: 2gCholesterol: 61mgSodium: 529mgPotassium: 236mgSugar: 20gVitamin A: 445IUVitamin C: 16.2mgCalcium: 10mgIron: 1.3mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Pinning this immediately !! I’ve always, always, always been afraid of fresh chilies – I’m gonna have to learn to get over it!!