Low Fat Chipotle Rice Bowl

Dive into the vibrant flavors of this Low Fat Chipotle Rice Bowl, a wholesome and satisfying meal perfect for any occasion. Featuring a hearty base of fluffy brown rice, this recipe layers smoky chipotle-seasoned chicken breast with a medley of sautéed black beans, sweet corn, and crisp bell peppers. Fresh lime juice, creamy avocado, and fragrant cilantro elevate each bite, while the recipe remains low in fat and high in protein, making it a nutritious option for health-conscious eaters. With just 15 minutes of prep and simple steps, this colorful bowl of goodness is ideal for busy weeknights or meal-prepped lunches. Try this deliciously smoky and fresh dish today for a balanced, guilt-free dining experience!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 0.5 teaspoon Salt
• 1 teaspoon Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 can (15 oz) Black beans, drained and rinsed
• 1 cup Corn kernels, frozen or fresh
• 1 tablespoon Canned chipotle peppers in adobo sauce, chopped
• 1 pound Chicken breast, boneless and skinless
• 1 teaspoon Cumin powder
• 0.5 teaspoon Chili powder
• 2 tablespoons Lime juice, freshly squeezed
• 0.25 cup Fresh cilantro, chopped
• 1 medium Avocado, sliced
• 2 stalks Green onions, sliced

Directions

Step 1

Rinse the brown rice under cold water. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender and water is absorbed. Once done, fluff with a fork and set aside.

Step 2

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté for about 3 minutes until the onion becomes translucent.

Step 3

Add the diced red bell pepper to the skillet and continue to sauté for another 2-3 minutes until the peppers soften.

Step 4

Stir in the black beans and corn kernels, cooking and stirring occasionally for about 5 minutes, until the mixture is heated through.

Step 5

Add the chopped chipotle peppers and the adobo sauce to the skillet. Mix thoroughly to incorporate the flavors evenly.

Step 6

In a separate pan, season the chicken breast with cumin powder and chili powder. Cook over medium heat for about 5-7 minutes per side, or until the chicken is fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing it into strips.

Step 7

In a large bowl or individual serving bowls, assemble the rice bowls by layering cooked brown rice as the base, followed by the black bean and vegetable mixture, and finally, the sliced chicken breast on top.

Step 8

Drizzle fresh lime juice over each bowl and garnish with freshly chopped cilantro, avocado slices, and sliced green onions.

Step 9

Serve immediately and enjoy your flavorful and healthy low-fat chipotle rice bowl.

Nutrition Facts

Serving size	(2294.7g)

Amount per serving	% Daily Value*
Calories	2026.7

Total Fat 60.3g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 1745.5mg	0%
Total Carbohydrate 194.3g	0%
Dietary Fiber 52.0g	0%
Total Sugars 26.2g
Protein 185.8g	0%

Vitamin D 59.0IU	0%
Calcium 400.3mg	0%
Iron 18.1mg	0%
Potassium 4228.0mg	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: 26.3%

Protein: 36.0%

Carbs: 37.7%