Description
This Chipotle Chicken Bowl recipe is a delicious and nutritious meal that is perfect for lunch or dinner. Tender, flavorful chipotle-marinated chicken is served over a bed of rice with black beans, corn, avocado, and fresh cilantro.
Ingredients
Scale
For the Chipotle Chicken:
- 1 pound boneless skinless chicken thighs
- 2 tablespoons chipotle peppers in adobo sauce (chopped)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
For the Bowl:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes or salsa
- 1 avocado (sliced)
- 1/4 cup chopped fresh cilantro
- lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, chipotle peppers, garlic, cumin, paprika, oregano, salt, pepper, and lime juice. Add chicken thighs and toss to coat. Marinate for at least 30 minutes.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
- Assemble the Bowls: Divide rice among 4 bowls. Top with sliced chipotle chicken, black beans, corn, tomatoes or salsa, avocado slices, and cilantro. Serve with lime wedges.
Notes
- You can swap chicken thighs for chicken breasts or use tofu for a vegetarian option.
- For extra flavor, stir lime juice and chopped cilantro into the rice before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 115 mg
