Chipotle Rice Bowl

Indulge in the smoky, zesty flavors of this Chipotle Rice Bowl, a vibrant and customizable recipe perfect for lunch or dinner. Featuring tender, marinated chicken breast infused with chipotle peppers in adobo sauce, fresh lime juice, and warming spices, this dish is complemented by a colorful medley of sautéed bell peppers and red onions. A bed of fluffy white rice provides the perfect base for layers of hearty black beans, sweet corn, creamy avocado slices, and juicy cherry tomatoes. Finished with fresh cilantro, optional cheese and sour cream, and a drizzle of hot sauce for a spicy kick, this easy-to-make bowl is a mouthwatering mix of bold flavors and wholesome ingredients. Ready in under an hour, it’s a crowd-pleasing, Tex-Mex-inspired favorite that’s as satisfying as it is nutritious.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Chipotle pepper in adobo sauce
• 3 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 pieces Bell peppers (assorted colors)
• 1 piece Red onion
• 4 cups Cooked white rice
• 1 can Black beans
• 1 cup Corn kernels
• 1 piece Avocado
• 1 cup Cherry tomatoes
• 0.5 cup Fresh cilantro
• 1 cup Shredded cheese (optional)
• 0.5 cup Sour cream (optional)
• 2 tablespoons Hot sauce (optional)

Directions

Step 1

In a large bowl, combine chipotle pepper in adobo sauce, 2 tablespoons olive oil, lime juice, cumin, garlic powder, salt, and black pepper. Mix well to create a marinade.

Step 2

Place the chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes or up to 2 hours in the refrigerator.

Step 3

While the chicken marinates, slice the bell peppers and red onion into thin strips.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the vegetables and sauté for about 8-10 minutes, or until they are softened and slightly charred. Remove from heat and set aside.

Step 5

In another pan, heat olive oil over medium heat, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and slice the chicken into thin strips.

Step 6

Heat the black beans in a small saucepan over low heat until warm. Drain and rinse if using canned beans.

Step 7

To assemble the rice bowls, divide the cooked rice among four bowls.

Step 8

Top each bowl with sliced chicken, fajita vegetables, black beans, and corn kernels.

Step 9

Add slices of avocado and halved cherry tomatoes on top of each bowl.

Step 10

Garnish with fresh cilantro and optionally add shredded cheese and sour cream.

Step 11

Serve immediately and drizzle with hot sauce if desired.

Nutrition Facts

Serving size	(2562.3g)

Amount per serving	% Daily Value*
Calories	3202.1

Total Fat 138.4g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 386.4mg	0%
Sodium 7756.8mg	0%
Total Carbohydrate 343.4g	0%
Dietary Fiber 50.1g	0%
Total Sugars 44.3g
Protein 154.4g	0%

Vitamin D 24IU	0%
Calcium 1394.3mg	0%
Iron 21.8mg	0%
Potassium 3783.3mg	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: 38.5%

Protein: 19.1%

Carbs: 42.4%