Chipotle Rice Bowl
Elevate your weeknight dinners with this vibrant Chipotle Rice Bowl, a wholesome, flavor-packed dish that's as satisfying as it is customizable. Featuring tender, spiced chicken breasts marinated in smoky chipotle peppers and lime juice, this bowl is layered with sautéed fajita-style bell peppers and red onions, fluffy white rice, hearty black beans, and sweet corn kernels. Fresh toppings like creamy avocado, juicy cherry tomatoes, and aromatic cilantro bring balance and color, while optional additions like shredded cheese, sour cream, and a drizzle of hot sauce let you make it your own. Ready in under an hour, this easy recipe is perfect for meal prep or a quick, healthy dinner the whole family will love. Ideal for fans of Mexican-inspired cuisine, this Chipotle Rice Bowl combines bold flavors, vibrant textures, and wholesome ingredients for a truly irresistible meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Chipotle pepper in adobo sauce
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Bell peppers (assorted colors)
- 1 piece Red onion
- 4 cups Cooked white rice
- 1 can Black beans
- 1 cup Corn kernels
- 1 piece Avocado
- 1 cup Cherry tomatoes
- 0.5 cup Fresh cilantro
- 1 cup Shredded cheese (optional)
- 0.5 cup Sour cream (optional)
- 2 tablespoons Hot sauce (optional)
Instructions
In a large bowl, combine chipotle pepper in adobo sauce, 2 tablespoons olive oil, lime juice, cumin, garlic powder, salt, and black pepper. Mix well to create a marinade.
Place the chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes or up to 2 hours in the refrigerator.
While the chicken marinates, slice the bell peppers and red onion into thin strips.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the vegetables and sauté for about 8-10 minutes, or until they are softened and slightly charred. Remove from heat and set aside.
In another pan, heat olive oil over medium heat, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and slice the chicken into thin strips.
Heat the black beans in a small saucepan over low heat until warm. Drain and rinse if using canned beans.
To assemble the rice bowls, divide the cooked rice among four bowls.
Top each bowl with sliced chicken, fajita vegetables, black beans, and corn kernels.
Add slices of avocado and halved cherry tomatoes on top of each bowl.
Garnish with fresh cilantro and optionally add shredded cheese and sour cream.
Serve immediately and drizzle with hot sauce if desired.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 979 mg | 21% | |
*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.
