Heart-Healthy Chipotle Chicken Bowl
Elevate your weeknight dinner game with this *Heart-Healthy Chipotle Chicken Bowl*, a wholesome yet flavorful recipe that's as nutritious as it is satisfying. Packed with lean, oven-baked chicken seasoned with smoky chipotle chili powder, ground cumin, and garlic, this bowl is a protein-rich delight. Served over tender brown rice simmered in low-sodium chicken broth, it’s complemented by a vibrant medley of black beans, sweet corn, and crunchy red bell peppers. Creamy avocado slices and a tangy chipotle yogurt drizzle add the perfect balance of healthy fats and zesty flair. Quick to prep and loaded with fiber, protein, and heart-healthy ingredients, this easy-to-customize bowl is ideal for meal prep or a guilt-free indulgence after a busy day. Garnished with fresh cilantro and a spritz of lime, it’s a fiesta of flavors and textures in every bite! Keywords: heart-healthy recipes, chipotle chicken, bowl recipes, healthy dinner ideas, high-protein meals, gluten-free dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup brown rice
- 2 cups low-sodium chicken broth
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 medium red bell pepper, diced
- 1 medium avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 0.5 cup Greek yogurt
- 1 tablespoon chipotle sauce
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix the chipotle chili powder, ground cumin, garlic powder, sea salt, and black pepper.
Rub the spice mixture evenly over the chicken breasts.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, until cooked through.
While the chicken is baking, rinse the brown rice under cold water.
In a medium saucepan, combine the brown rice and low-sodium chicken broth.
Bring to a boil, then reduce the heat to low and cover. Simmer for 30-35 minutes until the rice is tender and the liquid is absorbed.
In a large bowl, combine black beans, corn, red bell pepper, and chopped cilantro.
In a small bowl, mix Greek yogurt and chipotle sauce until well combined.
Slice the cooked chicken breasts into strips.
To assemble the bowls, divide the cooked rice among four bowls.
Top each bowl with sliced chicken, the black bean and corn mixture, and avocado slices.
Drizzle with the chipotle yogurt sauce.
Garnish with lime wedges and additional cilantro.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 26.9 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3808 mg | 81% | |
*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.
