Low Sodium Chicken Chipotle Bowl

Savor the bold, smoky flavors of the Low Sodium Chicken Chipotle Bowl—a healthier twist on a classic Tex-Mex favorite! This vibrant and nutrient-packed dish features succulent, spice-rubbed grilled chicken paired with tender brown rice cooked in low sodium chicken broth for a wholesome base. Topped with a medley of colorful, fresh ingredients like creamy avocado, juicy cherry tomatoes, and charred corn, this bowl is as visually appealing as it is delicious. Black beans provide a hearty, protein-rich addition, while a dollop of Greek yogurt and a sprinkle of zesty cilantro tie everything together. With just 20 minutes of prep and 30 minutes of cooking, this low-sodium meal is perfect for busy weeknights. Add a final squeeze of lime for a bright, citrusy finish and enjoy a guilt-free, flavor-packed bowl that’s perfect for anyone looking to cut back on sodium without compromising taste!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Ground chipotle powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 2 tablespoons Lime juice
• 1 cup Brown rice
• 2 cups Low sodium chicken broth
• 15 ounces Black beans (no salt added, rinsed and drained)
• 1 cup Corn kernels (fresh or frozen)
• 1 large Avocado
• 1 cup Cherry tomatoes
• 0.5 cup Cilantro (fresh)
• 0.5 cup Greek yogurt (for serving)

Directions

Step 1

In a small bowl, mix together chipotle powder, cumin, garlic powder, onion powder, and black pepper.

Step 2

Rub the chicken breasts with olive oil and then coat evenly with the spice mixture. Set aside to marinate for 10 minutes.

Step 3

In a medium pot, combine brown rice and low sodium chicken broth. Bring to a boil, reduce heat to low, cover, and let simmer for 20 minutes or until rice is cooked and liquid is absorbed.

Step 4

While rice is cooking, heat a grill pan or skillet over medium-high heat.

Step 5

Once hot, add the marinated chicken breasts to the pan. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Step 6

Remove chicken from the pan and let it rest for 5 minutes before slicing.

Step 7

In the same pan, lightly grill the corn kernels for 3-4 minutes until they are slightly charred.

Step 8

Cut the avocado in half, remove the pit, and slice it into cubes. Slice cherry tomatoes in half.

Step 9

To assemble the bowls, start by dividing cooked rice equally among four serving bowls.

Step 10

Top with sliced grilled chicken, black beans, charred corn, avocado cubes, and cherry tomatoes.

Step 11

Garnish each bowl with fresh cilantro and a dollop of Greek yogurt.

Step 12

Squeeze fresh lime juice over each bowl before serving.

Nutrition Facts

Serving size	(2453.5g)

Amount per serving	% Daily Value*
Calories	2225.9

Total Fat 80.0g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 6.3g
Cholesterol 348.2mg	0%
Sodium 1582.2mg	0%
Total Carbohydrate 196.8g	0%
Dietary Fiber 54.1g	0%
Total Sugars 26.1g
Protein 186.2g	0%

Vitamin D 0IU	0%
Calcium 541.0mg	0%
Iron 18.7mg	0%
Potassium 5356.1mg	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: 32.0%

Protein: 33.1%

Carbs: 35.0%