Chicken Chipotle Bowl
Savor the bold, smoky flavors of this vibrant Chicken Chipotle Bowl, a wholesome and customizable recipe perfect for meal prep or a quick weeknight dinner. Juicy, marinated chicken breasts infused with the tangy heat of chipotle peppers, lime juice, and garlic are grilled to perfection and served atop a bed of fluffy quinoa or nutty brown rice. Loaded with colorful toppings like black beans, sweet corn, creamy avocado, and juicy cherry tomatoes, each bowl is a nutrient-packed medley of textures and flavors. A dollop of tangy sour cream and a sprinkle of fresh cilantro complete this stunning dish, making it as visually appealing as it is delicious. With just 20 minutes of prep time, this easy recipe delivers a satisfying, restaurant-quality meal right from your own kitchen. Keywords: Chicken Chipotle Bowl, grilled chicken, healthy dinner, easy meal prep, quinoa bowls, Tex-Mex recipe.
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Ingredients
- 2 pieces chicken breast
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 cups quinoa or brown rice, cooked
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, cooked
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced
- 0.25 cup cilantro, chopped
- 0.25 cup red onion, finely chopped
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Start by marinating the chicken. In a large bowl, mix together chipotle peppers, lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper.
Step 2
Add the chicken breasts to the marinade and coat them thoroughly. Let the chicken marinate for at least 20 minutes, preferably in the refrigerator for up to 2 hours for a deeper flavor.
Step 3
Preheat a grill pan or outdoor grill over medium-high heat.
Step 4
Remove the chicken from the marinade, letting excess marinade drip off, and place it on the preheated grill. Cook for 6-8 minutes on each side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
Step 5
While the chicken is grilling, prepare the bowls. Start by dividing the cooked quinoa or brown rice among four bowls.
Step 6
Top each bowl with equal portions of black beans, corn, cherry tomatoes, avocado, cilantro, and red onion.
Step 7
Once the chicken is rested, slice it nicely and distribute the slices evenly among the bowls.
Step 8
Add a dollop of sour cream to each bowl and optionally, garnish with extra cilantro or a squeeze of lime juice.
Step 9
Serve immediately and enjoy your homemade chicken chipotle bowls!
Nutrition Facts
| Serving size | (1791.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2313.2 |
| Total Fat 123.4g | 0% |
| Saturated Fat 30.9g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 263.9mg | 0% |
| Sodium 3551.4mg | 0% |
| Total Carbohydrate 210.9g | 0% |
| Dietary Fiber 46.8g | 0% |
| Total Sugars 30.3g | |
| Protein 117.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 475.0mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 3938.4mg | 0% |
Source of Calories