Soy-Free Chipotle Chicken Bowl
Fuel your day with the bold and zesty flavors of this Soy-Free Chipotle Chicken Bowl! Perfectly grilled chicken breasts are marinated in a vibrant blend of lime juice, chipotle chili powder, and aromatic spices, creating a smoky, citrusy kick in every bite. Paired with fluffy long-grain rice cooked in savory chicken broth, hearty black beans, sweet corn, creamy avocado, and juicy cherry tomatoes, this customizable bowl delivers a nutrient-packed, balanced meal the whole family will love. Naturally free from soy and loaded with fresh ingredients, it’s a wholesome option that’s as versatile as it is satisfying. Ready in under an hour, this is your go-to recipe for an easy, flavorful lunch or dinner that can be prepped ahead and enjoyed all week!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 whole lime
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 15-ounce can canned black beans
- 1 whole ripe avocado
- 0.25 cup fresh cilantro
- 1 cup cherry tomatoes
- 1 cup corn kernels
Instructions
Begin by marinating the chicken. In a small bowl, combine the juice of one lime, olive oil, chipotle chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix well to create a marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, rinse and drain the black beans. Set them aside.
In a medium saucepan, bring the chicken broth to a boil. Add the rice, stir once, then cover and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred. Remove the chicken from the grill and let it rest for a few minutes before slicing.
Dice the avocado and halve the cherry tomatoes. Chop the fresh cilantro.
In a large bowl, combine the cooked rice, black beans, and corn. Stir gently to mix.
To assemble the bowls, divide the rice mixture among 4 bowls. Top each with sliced grilled chicken, diced avocado, halved cherry tomatoes, and a sprinkle of chopped cilantro.
Serve immediately, allowing each person to mix their bowl as desired for the perfect bite every time. Enjoy your Soy-Free Chipotle Chicken Bowl!
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5479 mg | 238% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 19.0 g | ||
| Protein | 202.2 g | 404% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 435 mg | 33% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5329 mg | 113% | |
*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.
