Description
Savor the vibrant flavors of these Chipotle Chicken Bowls, packed with zesty chicken, fresh veggies, and creamy toppings—all in one delightful meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 chipotle peppers in adobo sauce
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 cup diced bell peppers (mix of colors)
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
- 2 cups cooked rice or quinoa
- ½ cup sour cream or Greek yogurt
- 1 avocado, sliced or guacamole
- Fresh cilantro (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine diced chicken with chipotle peppers, lime juice, brown sugar, garlic powder, cumin, and olive oil. Allow to marinate for at least 30 minutes, preferably overnight.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken until golden brown and no longer pink inside, about 7-10 minutes.
- Prepare Your Base: While the chicken is cooking, prepare rice or quinoa according to package instructions; fluff once done.
- Chop Your Veggies: Dice bell peppers and tomatoes while waiting for the chicken to cook.
- Assemble Your Bowls: Layer rice or quinoa in serving bowls, followed by the spicy chicken and topped with chopped veggies.
- Finish It Off: Add dollops of sour cream or Greek yogurt along with avocado slices. Sprinkle cilantro if desired. Enjoy!
Notes
- Substitute brown rice with quinoa for a different texture.
- For added protein and fiber, consider mixing in black beans.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 bowl (450g)
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg