Chicken Chipotle Bowl
Savor the bold, smoky flavors of this Chicken Chipotle Bowl, a hearty and wholesome dish perfect for lunch or dinner. Juicy chicken breasts are marinated in a zesty combination of chipotle peppers, garlic, lime juice, and cumin, then grilled to perfection for a charred, spicy kick. Served over a base of fluffy quinoa or brown rice and layered with vibrant toppings like black beans, corn, cherry tomatoes, creamy avocado, and fresh cilantro, this protein-packed bowl is as nutritious as it is delicious. A dollop of sour cream ties everything together, offering a cool contrast to the smoky heat. Ready in under 40 minutes, this customizable Chipotle Chicken Bowl is ideal for meal prep or feeding a hungry crowd. Perfect for fans of Tex-Mex flavors, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 cups quinoa or brown rice, cooked
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, cooked
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced
- 0.25 cup cilantro, chopped
- 0.25 cup red onion, finely chopped
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by marinating the chicken. In a large bowl, mix together chipotle peppers, lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper.
Add the chicken breasts to the marinade and coat them thoroughly. Let the chicken marinate for at least 20 minutes, preferably in the refrigerator for up to 2 hours for a deeper flavor.
Preheat a grill pan or outdoor grill over medium-high heat.
Remove the chicken from the marinade, letting excess marinade drip off, and place it on the preheated grill. Cook for 6-8 minutes on each side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the bowls. Start by dividing the cooked quinoa or brown rice among four bowls.
Top each bowl with equal portions of black beans, corn, cherry tomatoes, avocado, cilantro, and red onion.
Once the chicken is rested, slice it nicely and distribute the slices evenly among the bowls.
Add a dollop of sour cream to each bowl and optionally, garnish with extra cilantro or a squeeze of lime juice.
Serve immediately and enjoy your homemade chicken chipotle bowls!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.5 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
