Chipotle Chicken Rice Bowl
Bursting with bold, smoky flavors, this Chipotle Chicken Rice Bowl is a vibrant fusion of spice and freshness that's perfect for weeknight dinners or meal prep. Tender, juicy chicken thighs are marinated in a zesty blend of chipotle peppers, garlic, and spices, then seared to perfection. The base of this bowl is a fragrant cilantro-lime rice, which pairs beautifully with hearty black beans, sweet corn, and creamy avocado. Topped off with crisp shredded lettuce, melted cheese, cool sour cream, and a drizzle of salsa or hot sauce, this customizable dish is both satisfying and nutritious. Ready in just 45 minutes and packed with colorful, wholesome ingredients, this recipe is a must-try for lovers of Tex-Mex-inspired comfort food.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Chipotle peppers in adobo sauce
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Rice (long-grain or basmati)
- 2 cups Water
- 0.25 cup Cilantro, chopped
- 2 tbsp Lime juice
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 1 cup Shredded lettuce
- 0.5 cup Shredded cheese (cheddar or Mexican blend)
- 0.25 cup Sour cream or Greek yogurt
- 0.25 cup Salsa or hot sauce
Instructions
In a bowl, mix together the chipotle peppers, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper to form a marinade.
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked.
Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro and lime juice. Set aside.
Heat a large skillet over medium heat. Add the marinated chicken and cook for 5-6 minutes on each side, or until the chicken is fully cooked and has a nice char. Remove from the skillet and let rest for 5 minutes before slicing into strips.
To assemble the bowls, start with a base layer of cilantro-lime rice. Top with sliced chipotle chicken, black beans, corn kernels, cherry tomatoes, diced avocado, shredded lettuce, shredded cheese, sour cream or Greek yogurt, and salsa or hot sauce.
Serve immediately and enjoy your flavorful Chipotle Chicken Rice Bowl!
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 23.6 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 814 mg | 63% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4110 mg | 87% | |
*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.
