an easy one-skillet recipe for chipotle raspberry chicken, served overtop an autumn hummus bowl with creamy, garlicky hummus, finely shredded kale, wild rice, goat cheese, & some extra raspberries. chipotle raspberry chicken autumn hummus bowls are the perfect healthy & easy weeknight dinner, or an easy meal to prep for grab-&-go lunches this week!
this post is sponsored by Driscoll’s, whose berries I’m absolutely crazy for, and the FeedFeed. all thoughts & opinions are my own. thank you, as always, for visiting plays well with butter & supporting the brands that support this site! 💜
so…we’re doing something weirdly good today. weirdly REALLY good, actually.
you know…when something sounds a little weird, but it’s actually really, REALLY good?
weirdly good exhibit a: green rice.
weirdly good exhibit b: tahini scotcheroos.
weirdly good exhibit c: salty coffee.
you picking up what i’m putting down? when you first think about it, it’s like “oooh, that’s different,” which immediately makes way to “ooooh….that sounds GOOD!”
& that leaves us with weirdly good exhibit d: chipotle raspberry chicken autumn hummus bowls, obviously.
chipotle raspberry chicken autumn hummus bowls
these chipotle raspberry chicken autumn hummus bowls are so absurdly good.
picture this: the easiest one-skillet chipotle raspberry chicken, shredded up into bite-sized perfection & served over top finely shredded kale, hearty wild rice, & creamy, garlicky hummus. it’s like a bowl full of fall, honestly, & it’s so easy to throw together that it’s quickly become one of our favorite fall dinners!
these bowls are very loosely based on one of my hands-down most popular recipes, grilled chicken shawarma hummus bowls, but with a major dose of cozy fall vibes, & a major, major dose of perfect fall raspberries.
when it comes to berries, especially fall raspberries, my friends at Driscoll’s know what’s up! i’ve always been a fan of Driscoll’s berries, but after working with them a few times in the past year i’m hooked. their team is unbelievably dedicated to preserving the integrity & quality of their berries, which makes it easy to find beautiful, delicious berries year-round. they’re perfect for snacking or baking, obviously, but raspberries are also really fun to cook with.
the base of these chipotle raspberry chicken autumn hummus bowls just so happens to be my favorite part of this whole recipe: the easiest one-skillet chipotle raspberry chicken.
you season up some boneless, skinless chicken thighs and throw them into a cast iron skillet to brown to golden perfection before covering them in smoky chipotles and Driscoll’s raspberries. then you throw the whole thing in the oven to roast. (this, by the way, is my go-to method for cooking skillet chicken! i’ve been obsessed with it ever since these tacos started making a regular appearance in our weekly menu. the chicken takes on so much flavor from cooking in a super sizzling-hot skillet, & you will not believe how juicy the chicken stays despite being cooked in a super sizzling hot-skillet!)
& while it’s roasting away in the oven, something kind of magical happens: the chipotles & raspberries break down in the juices released by the chicken thighs, creating the most ridiculously flavorful & easy pan sauce.
at this point you could honestly serve this chipotle raspberry chicken over a bed of quinoa or brown rice with the raspberry pan sauce spooned over top & your favorite veg on the side for an easy fall dinner, but i like taking the chicken thighs out of the skillet, shredding them up quickly, the returning it to the skillet to toss in all the chipotle-raspberry juiciness.
now, making the chipotle raspberry chicken autumn hummus bowls is really just a matter of assembly!
first, take a generous spoonful of hummus & use the back of a spoon to swoop it across the bottom of a bowl. my go-to is a good, creamy classic hummus since it’s easy to find ready-made in most grocery stores, but you could always make your own (humble suggestion?: roasted butternut squash hummus…omg fall perfection), or if your store sells a variety of hummus, black bean hummus or chipotle hummus would both be amazing!
top it off with a scoop of wild rice (it adds such great flavor & texture!), finely shredded kale (i massage mine in a little olive oil to help soften it up – makes a huge difference!), & some shredded chipotle raspberry chicken.
last up? swan diving into your perfectly easy, perfectly cozy, perfectly perfect chipotle raspberry chicken autumn hummus bowls bowls.
(hummus swan dives are the best swan dives, obviously. 😉)
if you loved this chipotle raspberry chicken autumn hummus bowls bowls recipe, here are a few other recipes you’ll love!
- grilled chicken shawarma hummus bowls
- weeknight chicken enchiladas
- 15-minute trader joe’s skillet with quinoa & kale
- instant pot honey chipotle tacos
- slow cooker lamb sandwiches with balsamic, rosemary, & garlic
- all pwwb weeknight recipes
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an easy one-skillet recipe for chipotle raspberry chicken, served overtop an autumn hummus bowl with creamy, garlicky hummus, finely shredded kale, wild rice, goat cheese, & some extra raspberries. a healthy & easy weeknight dinner, or an easy meal to prep for grab-&-go lunches this week!
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken thighs (see Recipe Notes)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Kosher salt
- 2 chipotle peppers (from a can in adobo sauce), finely chopped
- 1 6-oz container Driscoll’s raspberries, divided
- 1 lime, juiced
for the hummus bowls:
- ½ cup dry wild rice, cooked according to package directions
- 1 cup hummus (see Recipe Notes)
- finely shredded kale, massaged in 1 tsp olive oil
- 2 ounces goat cheese, crumbled
- for serving: lime wedges, warmed pita bread or naan
- Preheat the oven to 375 degrees F. Cook the wild rice according to package directions.
- Cook the chicken: Add the olive oil to a medium, oven-safe skillet over medium heat. Season the chicken with the chili powder, cumin, smoked paprika, and salt. Carefully add the chicken to the skillet. Cook for 2-3 minutes per side, until the chicken is nicely browned. Add the chipotles and the raspberries to the skillet with the chicken, reserving a handful of raspberries for serving, then transfer to the oven. Roast the chicken for 20 minutes, or until cooked through.
- Shred the chicken: Transfer the chicken to a plate or cutting board and shred, using a pair of tongs or two forks. There will be saucy chipotle raspberries leftover in the skillet – leave them in the skillet and do not discard them because we will use them! Transfer the shredded chicken back into the skilled with the raspberries and toss to combine, smashing down the berries as much or as little as you like. Squeeze in the lime juice, and toss to combine.
- Assemble the hummus bowls: Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Add in a spoonful of wild rice and shredded chipotle raspberry chicken. Top with kale, crumbled goat cheese and a spritz of fresh lime juice as desired. Serve with extra fresh raspberries and some warmed pita or naan as desired. Enjoy!
- Chicken breasts vs thighs: If you don’t love dark meat, chicken breasts work in this recipe just fine…but chicken thighs add so much delicious juiciness & that’s honestly just hard to beat!
- Hummus: My go-to is a good, creamy classic hummus since it’s easy to find ready-made in most grocery stores, or if your store sells a variety of hummus, black bean hummus or chipotle hummus would both be amazing in these bowls. If you wanted to try homemade hummus, my roasted butternut squash hummus is easy to make & would be insanely good in these bowls!
Keywords: chipotle raspberry chicken, autumn hummus bowl