Chipotle Chicken Bowl

Elevate your weeknight dinners with this vibrant and flavorful Chipotle Chicken Bowl, a crowd-pleasing recipe that’s packed with bold, smoky spices and nutritious ingredients. Juicy chicken breasts are marinated in a zesty blend of chipotle peppers in adobo, lime juice, and garlic, then perfectly seared to lock in their savory goodness. Served over a wholesome base of fluffy brown rice and topped with black beans, sautéed corn, and crisp veggies like bell peppers, cherry tomatoes, and shredded lettuce, this bowl is a feast for both the eyes and the palate. Creamy avocado, sharp cheddar cheese, and a dollop of sour cream add the perfect finishing touches, while fresh cilantro brings a burst of brightness. With a quick 20-minute prep time and endless customization options, this hearty chipotle chicken bowl is your go-to recipe for a wholesome and delicious meal that rivals your favorite takeout.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked brown rice
• 1 can, drained and rinsed black beans
• 1 cup corn kernels
• 1 medium red bell pepper
• 1 large avocado
• 1 cup cherry tomatoes
• 0.5 cup fresh cilantro
• 2 cups shredded lettuce
• 0.5 cup shredded cheddar cheese
• 0.5 cup sour cream

Directions

Step 1

1. Start by making the marinade for the chicken. In a blender or food processor, combine the chipotle peppers in adobo sauce, 2 tablespoons of olive oil, lime juice, minced garlic, cumin, salt, and black pepper. Blend until smooth.

Step 2

2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Step 3

3. While the chicken is marinating, prepare the other components of the bowl. Slice the red bell pepper into strips and cut the cherry tomatoes in half.

Step 4

4. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Step 5

5. In the same skillet, add the corn and red bell pepper strips. Sauté them for about 5 minutes, or until they're slightly charred and cooked through.

Step 6

6. To assemble the chipotle chicken bowls, divide the cooked brown rice among four bowls. Top each with a portion of black beans, sautéed corn and bell peppers, sliced chicken, and shredded lettuce.

Step 7

7. Garnish each bowl with diced avocado, halved cherry tomatoes, shredded cheddar cheese, and a dollop of sour cream.

Step 8

8. Sprinkle with fresh cilantro before serving. Enjoy your homemade chipotle chicken bowl!

Nutrition Facts

Serving size	(1886.2g)

Amount per serving	% Daily Value*
Calories	2618.1

Total Fat 127.4g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 413.8mg	0%
Sodium 4607.4mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 41.8g	0%
Total Sugars 30.3g
Protein 165.2g	0%

Vitamin D 17.4IU	0%
Calcium 810.2mg	0%
Iron 15.4mg	0%
Potassium 3839.3mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 24.5%

Carbs: 32.9%