Chipotle Chicken Rice Bowl
The Chipotle Chicken Rice Bowl is a hearty, flavor-packed meal inspired by Mexican and Tex-Mex cuisine.
Ingredients
For the Chipotle Chicken
- 1 lb 450 g boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 –2 chipotle peppers in adobo sauce minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Juice of 1 lime
For the Rice Bowl
- 2 cups cooked white or brown rice
- 1 cup black beans or pinto beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup chopped fresh cilantro
- ¼ cup shredded cheese optional
- Lime wedges for serving
Instructions
Marinate the Chicken
- In a bowl, combine olive oil, minced chipotle peppers, garlic, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Add chicken and coat evenly. Let marinate for 20–30 minutes.
Cook the Chicken
- Heat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until cooked through and slightly charred. Remove from heat and let rest 5 minutes, then slice.
Prepare the Rice and Veggies
- Cook rice according to package directions. Heat beans and corn in a small saucepan or microwave. Slice avocado and halve cherry tomatoes.
Assemble the Bowls
- Divide rice evenly into 4 bowls. Top each with beans, corn, sliced chipotle chicken, avocado, cherry tomatoes, shredded cheese (if using), and fresh cilantro.
Finish and Serve
- Serve with lime wedges and optional hot sauce. Squeeze lime over bowls for extra brightness.