Chipotle Chicken Bowls

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This Smoky Chipotle Chicken Bowl is a flavorful and hearty meal, perfect for a filling lunch or dinner. Combining spicy marinated chicken, fluffy cilantro lime rice, black beans, roasted corn, and fresh sides of guacamole and pico de gallo, this dish is sure to delight your taste buds with its vibrant colors and bold flavors.

Ingredients

For the Chipotle Chicken

🐔 2 chicken breasts, cut in half
🌶️ 1 7oz can of chipotle peppers in adobo sauce
🧂 1 teaspoon of salt
🌶️ 1 teaspoon of smoked paprika
🧄 1 teaspoon of garlic powder
🧅 1 teaspoon of onion powder
🌿 1 teaspoon of cumin
⚫ 1/2 teaspoon of black pepper

For Cilantro Lime Rice

🍚 3 cups of basmati rice
🧈 2 tablespoons of butter
🫒 2 tablespoons of oil
💧 3 1/2 cups of hot water
🧂 1 tablespoon of salt
🐥 1 tablespoon of chicken bouillon
🍋 1/2 cup of fresh lime juice
🌿 1 cup of cilantro, chopped

For Black Beans

🫘 1 15.5oz can of black beans
🧅 1/2 onion, chopped
🍅 1/2 tomato, chopped
🧄 1 clove of garlic, minced
🫒 1 tablespoon of oil
🧂 Salt to taste

For Roasted Corn

🌽 1 12oz bag of frozen corn
🧅 1/2 onion, chopped
🍅 1/2 tomato, chopped
🧄 1 clove of garlic, minced
🫒 1 tablespoon of oil
🧂 Salt and pepper to taste

For Pico de Gallo

🍅 4 Roma tomatoes, chopped
🧅 Onion, chopped (as much as desired)
🌿 Cilantro, chopped (as much as desired)
🌶️ 1/2 jalapeño, optional
🧂 Salt to taste
🍋 Fresh lime and lemon juice

For Guacamole

🥑 Avocado, mashed
🍅 Tomato, chopped
🧅 Onion, chopped
🌶️ Jalapeño, optional
🧄 Garlic, minced
🌿 Cilantro, chopped
🧂 Salt and pepper to taste
🍋 Fresh lemon and lime juice
🌿 Sprinkle of cumin

Instructions

1- Marinate the Chicken:

In a large bowl, mix chipotle peppers in adobo sauce, salt, smoked paprika, garlic powder, onion powder, cumin, and black pepper.
Rub the mix thoroughly over the halved chicken breasts. Let the chicken marinate for at least 1 hour, preferably overnight in the fridge for enhanced flavor.

2- Bake the Chicken:

Preheat your oven to 375°F (190°C).
Place the marinated chicken in a roasting pan, adding a little water at the bottom to prevent drying. Cover and bake for 1 1/2 hours.

3- Prepare Cilantro Lime Rice:

Rinse the basmati rice under cold water until the water runs clear. Drain.
Heat butter and oil in a pot over medium heat. Add the rice and sauté for a few minutes until slightly toasted.
Stir in salt and chicken bouillon, then add hot water. Bring to a boil.
Once boiling, reduce the heat to low, cover, and let simmer until water is absorbed, about 10-15 minutes.
Once cooked, mix in lime juice and cilantro.

4- Cook Black Beans:

Heat oil in a pan, sauté onion, tomato, and garlic for a minute.
Add black beans and cook for another 5 minutes. Season with salt and set aside.

5- Roast the Corn:

In another pan, heat oil, then add onion, tomato, and garlic, sauté for about a minute.
Add corn, season with salt and pepper, and cook for around 5 minutes.

6- Prepare Pico de Gallo:

Mix chopped tomatoes, cilantro, onion, jalapeño (if using), salt, lime, and lemon juice in a bowl.

7- Make Guacamole:

In a bowl, mash avocados and mix in chopped tomatoes, onion, optional jalapeño, minced garlic, cilantro, salt, pepper, lime, lemon juice, and cumin.

8- Assemble the Bowl:

Slice the baked chicken. In each bowl, add a scoop of cilantro lime rice, a serving of black beans, and roasted corn. Top with slices of chicken, pico de gallo, and guacamole.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 4
Calories: Approximately 650 per serving
Protein: 35g per serving
Fat: 20g per serving
Carbohydrates: 80g per serving
Equipment: Oven, roasting pan, pots, pans, and mixing bowls