Low Sodium Chicken Chipotle Bowl
Elevate your weeknight dinner with this Low Sodium Chicken Chipotle Bowl—an unbeatable combination of bold flavors and wholesome ingredients. Perfectly seasoned grilled chicken breasts are paired with fluffy brown rice cooked in low-sodium chicken broth, smoky charred corn, creamy avocado, and juicy cherry tomatoes. Black beans and a dollop of Greek yogurt add a satisfying touch, while a squeeze of lime and fresh cilantro bring a burst of zest to every bite. This heart-healthy chipotle bowl uses no added salt, relying on aromatic spices like cumin, garlic, and chipotle powder for vibrant flavor, making it ideal for those watching their sodium intake without sacrificing taste. Ready in under an hour, this easy-to-prepare recipe is a nutritious, colorful meal that’s packed with protein, fiber, and fresh ingredients. Perfect for meal prepping or serving as a balanced dinner, these bowls are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Ground chipotle powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 1 cup Brown rice
- 2 cups Low sodium chicken broth
- 15 ounces Black beans (no salt added, rinsed and drained)
- 1 cup Corn kernels (fresh or frozen)
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.5 cup Cilantro (fresh)
- 0.5 cup Greek yogurt (for serving)
Instructions
In a small bowl, mix together chipotle powder, cumin, garlic powder, onion powder, and black pepper.
Rub the chicken breasts with olive oil and then coat evenly with the spice mixture. Set aside to marinate for 10 minutes.
In a medium pot, combine brown rice and low sodium chicken broth. Bring to a boil, reduce heat to low, cover, and let simmer for 20 minutes or until rice is cooked and liquid is absorbed.
While rice is cooking, heat a grill pan or skillet over medium-high heat.
Once hot, add the marinated chicken breasts to the pan. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Remove chicken from the pan and let it rest for 5 minutes before slicing.
In the same pan, lightly grill the corn kernels for 3-4 minutes until they are slightly charred.
Cut the avocado in half, remove the pit, and slice it into cubes. Slice cherry tomatoes in half.
To assemble the bowls, start by dividing cooked rice equally among four serving bowls.
Top with sliced grilled chicken, black beans, charred corn, avocado cubes, and cherry tomatoes.
Garnish each bowl with fresh cilantro and a dollop of Greek yogurt.
Squeeze fresh lime juice over each bowl before serving.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 6.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1248 mg | 27% | |
*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.
