Chicken and Chipotle Rice Bowl
Smoky Chipotle Chicken Rice Bowl with Corn and Avocado
Ingredients:
2 boneless skinless chicken breasts
1 tablespoon olive oil
2 chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce (from the can)
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and black pepper to taste
1 cup uncooked jasmine or basmati rice
2 cups water or chicken broth
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 avocado, sliced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 cup sour cream (optional)
1/4 cup shredded cheddar or cotija cheese (optional)
Directions:
In a bowl, combine chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and pepper. Coat chicken breasts with this mixture and marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
Cook rice in a saucepan with water or chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until tender. Set aside and fluff with a fork.
Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and lightly charred. Remove from heat and let rest for 5 minutes, then slice.
In the same pan, sauté corn for 2-3 minutes until slightly charred.
Assemble the bowls: add a bed of rice, then top with sliced chicken, black beans, sautéed corn, avocado slices, and a sprinkle of cheese if using.
Drizzle with lime juice, a spoonful of sour cream, and garnish with chopped cilantro.
Prep Time: 20 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 530 kcal | Servings: 2 servings
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This Chicken and Chipotle Rice Bowl is the smoky, spicy comfort you didn’t know you needed! Perfect for meal prep or quick dinners.


