Chipotle Bowl
Satisfy your cravings for bold, smoky flavors with this homemade Chipotle Bowl recipe, a vibrant and customizable meal that brings restaurant-style dining to your kitchen. Featuring marinated grilled chicken infused with the smoky heat of chipotle peppers in adobo, this bowl is layered with zesty cilantro-lime rice, hearty black beans, and fresh, colorful toppings like creamy avocado, tangy pico de gallo, and shredded cheese. With just 30 minutes of prep time, this recipe is perfect for weekday dinners or meal prep, offering a nutritious and flavorful combination in every bite. Served with a dollop of sour cream and a squeeze of lime, this crowd-pleaser is your go-to for a satisfying, protein-packed meal that's easy to adapt to any dietary preference. Keywords: Chipotle Bowl, grilled chicken, cilantro-lime rice, quick meal, customizable bowl recipe.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Lime juice
- 1 cup White rice
- 0.5 cup Cilantro
- 1 can Black beans
- 1 cup Pico de gallo
- 1 whole Avocado
- 0.5 cup Sour cream
- 1 cup Shredded cheese
Instructions
Start by preparing the marinade for the chicken. In a bowl, mix 2 tablespoons of chipotle peppers in adobo sauce, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of lime juice.
Slice the chicken breast into strips and coat them in the marinade. Marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
While the chicken is marinating, prepare the cilantro-lime rice. Begin by cooking 1 cup of white rice according to the package instructions. Once cooked, stir in the remaining 2 tablespoons of lime juice and 0.5 cup of chopped cilantro. Set aside.
Preheat a grill pan or a skillet over medium-high heat. Cook the marinated chicken strips for about 5-7 minutes on each side, or until fully cooked and charred on the outside.
Heat the black beans in a small saucepan over low heat until warmed through. Drain and rinse if using canned beans.
Prepare the toppings by dicing the avocado and setting out 1 cup of pico de gallo, 0.5 cup of sour cream, and 1 cup of shredded cheese.
Assemble the chipotle bowls by dividing the cilantro-lime rice and black beans among four bowls.
Top each bowl with grilled chipotle chicken, a spoonful of pico de gallo, diced avocado, a dollop of sour cream, and a sprinkle of shredded cheese.
Serve immediately and enjoy your homemade chipotle bowl!
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 5.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 336 mg | 26% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 674 mg | 14% | |
*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.
