Chipotle Chicken Bowl
Bursting with bold flavors and vibrant colors, the Chipotle Chicken Bowl is the perfect fusion of spice, freshness, and hearty satisfaction. Featuring tender marinated chicken infused with smoky chipotle peppers, lime, and garlic, this bowl is layered with wholesome brown rice, black beans, and sautéed vegetables. Topped off with creamy avocado, juicy cherry tomatoes, shredded lettuce, cheddar cheese, and a touch of sour cream, every bite is a delicious medley of textures. Easy to customize and packed with nutrients, this recipe is an excellent choice for a filling lunch or dinner. With a quick 20-minute prep time, this bowl is ideal for busy days while still delivering restaurant-quality flavor right in your kitchen. Perfect for meal prep or family dinners, this Chipotle Chicken Bowl is bound to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked brown rice
- 1 can, drained and rinsed black beans
- 1 cup corn kernels
- 1 medium red bell pepper
- 1 large avocado
- 1 cup cherry tomatoes
- 0.5 cup fresh cilantro
- 2 cups shredded lettuce
- 0.5 cup shredded cheddar cheese
- 0.5 cup sour cream
Instructions
1. Start by making the marinade for the chicken. In a blender or food processor, combine the chipotle peppers in adobo sauce, 2 tablespoons of olive oil, lime juice, minced garlic, cumin, salt, and black pepper. Blend until smooth.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. While the chicken is marinating, prepare the other components of the bowl. Slice the red bell pepper into strips and cut the cherry tomatoes in half.
4. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
5. In the same skillet, add the corn and red bell pepper strips. Sauté them for about 5 minutes, or until they're slightly charred and cooked through.
6. To assemble the chipotle chicken bowls, divide the cooked brown rice among four bowls. Top each with a portion of black beans, sautéed corn and bell peppers, sliced chicken, and shredded lettuce.
7. Garnish each bowl with diced avocado, halved cherry tomatoes, shredded cheddar cheese, and a dollop of sour cream.
8. Sprinkle with fresh cilantro before serving. Enjoy your homemade chipotle chicken bowl!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 934 mg | 20% | |
*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.
