Dairy-Free Chicken Chipotle Bowl
Looking for a wholesome, flavorful meal that's dairy-free and packed with vibrant ingredients? The Dairy-Free Chicken Chipotle Bowl is a feast for the senses, combining smoky, spiced grilled chicken with a hearty base of tender brown rice. Topped with sautéed black beans, sweet corn, and crisp red bell peppers, this bowl is bursting with color and nutrition. Fresh slices of creamy avocado and a sprinkle of cilantro add a refreshing touch, while a squeeze of lime brings zesty brightness to every bite. Ready in just 45 minutes, this protein-packed recipe is perfect for busy weeknights without compromising on bold flavors. Perfect for clean eating enthusiasts, this customizable bowl is a celebration of wholesome ingredients delivered in a simple yet satisfying way.
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Recipe Information
Ingredients
- 1 pound skinless, boneless chicken breast
- 2 teaspoons chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup brown rice
- 2.5 cups water
- 1 can black beans
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 lime, cut into wedges
- 0.5 cup fresh cilantro, chopped
Instructions
Begin by preparing the chicken. In a small bowl, combine chipotle powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the chicken breasts.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Sear them for 5-6 minutes on each side until they are cooked through and have a nice char. Remove from the skillet and let rest.
In a medium saucepan, bring water to a boil and add the brown rice. Lower the heat, cover, and simmer for 25-30 minutes until rice is tender.
While the rice cooks, prepare the toppings. Rinse and drain the can of black beans. Lightly saute the black beans and corn in a separate pan over medium heat for 2-3 minutes. Dice the red bell pepper, slice the avocado, and chop the cilantro.
Once the rice is done, begin to assemble the bowls. Start with a base of brown rice, then layer with black beans, corn, and red bell pepper.
Slice the rested chicken breasts and arrange them on top of each bowl.
Garnish each bowl with sliced avocado, a generous sprinkle of chopped cilantro, and a lime wedge on the side.
Serve immediately, allowing everyone to squeeze fresh lime juice over their bowls to taste.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 20.1 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2652 mg | 56% | |
*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.
