Gluten-Free Chipotle Chicken Bowl
Discover the bold, smoky flavors of this Gluten-Free Chipotle Chicken Bowl, a wholesome meal bursting with color, texture, and zest. Perfectly marinated chicken breasts are infused with chipotle peppers in adobo sauce, lime juice, and aromatic spices, then grilled to juicy perfection. Served atop a hearty base of fluffy brown rice, this bowl is overflowing with vibrant toppings like black beans, sweet corn, cherry tomatoes, fresh avocado, and a sprinkle of cilantro. A finishing dollop of sour cream and a touch of shredded cheddar cheese add creamy indulgence to balance the spice. Ready in under an hour, this easy gluten-free recipe is ideal for meal prep or a quick dinner and is sure to become a family favorite! Keywords: gluten-free chicken bowl, chipotle marinade, healthy dinner recipe, meal prep bowl.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup brown rice
- 2 cups water
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream
- 0.5 cup shredded cheddar cheese
Instructions
Begin by preparing the marinade for the chicken. In a mixing bowl, combine the chipotle peppers in adobo sauce, olive oil, lime juice, ground cumin, garlic powder, salt, and black pepper. Mix well to form a marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated, then let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
While the chicken is marinating, rinse the brown rice under cold water. In a medium saucepan, bring the 2 cups of water to a boil, then add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender and the water has been absorbed.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
In a separate pan, warm the black beans and corn kernels over medium heat for about 5 minutes, stirring occasionally, until heated through.
To assemble the chipotle chicken bowls, divide the cooked brown rice among 4 bowls. Top each with sliced grilled chicken, warmed black beans, corn, cherry tomatoes, avocado slices, and chopped cilantro.
Finish with a dollop of sour cream and a sprinkle of shredded cheddar cheese on each bowl. Serve immediately and enjoy your delicious gluten-free chipotle chicken bowl.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 26.5 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3425 mg | 73% | |
*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.
