Low Sodium Chipotle Chicken Bowl
Dive into vibrant flavors with this Low Sodium Chipotle Chicken Bowl, a heart-healthy twist on a beloved favorite! Perfect for those seeking bold taste without excess salt, this dish combines tender, marinated chicken infused with smoky chipotle, lime, and aromatic spices atop a bed of fluffy cilantro lime rice. A bounty of wholesome toppings—black beans, sweet corn, juicy cherry tomatoes, creamy avocado, crisp lettuce, and tangy red onion—creates a colorful, nutrient-packed bowl that's as satisfying as it is nourishing. Ready in under an hour and customizable for meal prep, this recipe is a go-to for clean eating without sacrificing flavor.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Chipotle peppers in adobo sauce, low sodium
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 piece Lime, juice and zest
- 2 cups Brown rice, cooked
- 0.5 cup Fresh cilantro, chopped
- 1 cup Black beans, no salt added, drained and rinsed
- 1 cup Corn, fresh or frozen
- 1 cup Cherry tomatoes, halved
- 1 medium Avocado, diced
- 0.25 cup Red onion, finely chopped
- 2 cups Romaine lettuce, chopped
- 0.5 teaspoon Ground black pepper
Instructions
In a mixing bowl, combine the chipotle peppers, garlic powder, cumin powder, paprika, and olive oil with the lime juice and zest to create a marinade.
Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
While the chicken is marinating, prepare the cilantro lime rice by mixing the cooked rice with chopped cilantro and a splash of lime juice.
In a pan over medium heat, cook the chicken breasts for 6-7 minutes on each side, or until they are cooked through and reach an internal temperature of 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
In a large bowl or individual bowls, layer the cilantro lime rice at the bottom.
Top the rice with black beans, corn, cherry tomatoes, diced avocado, red onion, and romaine lettuce.
Slice the cooked chicken breasts and place them over the vegetable mixture.
Season the bowls with ground black pepper and garnish with additional chopped cilantro, if desired.
Serve immediately and enjoy the fresh flavors of your Low Sodium Chipotle Chicken Bowl!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 26.2 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4441 mg | 94% | |
*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.
