Low Fat Chipotle Chicken Bowl
Savor the delicious blend of smoky, zesty, and wholesome flavors in this Low Fat Chipotle Chicken Bowl. Perfect for a healthy and satisfying meal, this recipe features tender grilled chicken marinated in chipotle peppers and lime juice, paired with hearty brown rice, black beans, sweet corn, and fresh cherry tomatoes. Topped with creamy avocado slices and vibrant cilantro, every bite is a fiesta of texture and taste. With just 20 minutes of prep time, this low-fat, high-protein dish is a fantastic option for meal prep or a fresh weeknight dinner. Packed with nutritious ingredients and bursting with bold flavors, this chipotle chicken bowl is a guilt-free indulgence that you'll want to make on repeat! Perfect for fans of healthy chicken recipes, meal bowls, and quick Mexican-inspired meals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon chipotle peppers in adobo sauce
- 1 cup low-sodium chicken broth
- 2 tablespoons lime juice
- 1 teaspoon olive oil
- 1 cup brown rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 whole avocado, sliced
- 0.25 cup cilantro, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
In a small bowl, combine the chipotle peppers in adobo sauce, lime juice, olive oil, salt, and pepper. Mix well to create a marinade.
Place the chicken breasts in a resilient plastic bag or a shallow dish, and pour the marinade over them, ensuring they are well-coated. Marinate for at least 15 minutes in the refrigerator.
While the chicken is marinating, rinse the brown rice under cold water.
In a medium saucepan, bring 2 cups of water and 1 cup of chicken broth to a boil. Add the rinsed brown rice, reduce to a simmer, cover, and cook for approximately 35 minutes or until the rice is tender and the liquid is absorbed.
In a grill pan over medium-high heat, grill the marinated chicken breasts for about 6-7 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing.
In a large bowl, combine the black beans, corn kernels, cherry tomatoes, and cilantro.
To assemble the bowl, divide the cooked brown rice among four bowls.
Top each with equal portions of the black bean and corn mixture, sliced grilled chicken, and avocado slices.
Garnish with additional cilantro and a squeeze of lime juice, if desired. Serve immediately and enjoy your nutritious, low-fat bowl!
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 19.2 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3346 mg | 71% | |
*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.
