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Chipotle Chicken Rice Bowl Recipe

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Chipotle Chicken Burrito Bowl with Cauliflower Rice Recipe EatingWell
Chipotle Chicken Burrito Bowl with Cauliflower Rice Recipe EatingWell from www.eatingwell.com

Description

This chipotle chicken rice bowl recipe is one of the most delicious and easy-to-make meals you can prepare at home. It is a perfect balance of savory, sweet, and spicy flavors that will tantalize your taste buds. The recipe is perfect for busy weeknights or for a lazy Sunday afternoon. The chicken is marinated in a chipotle sauce that is bursting with flavor, then grilled to perfection. The rice is fluffy and fragrant, and the black beans provide the perfect amount of protein and fiber.

Prep Time

The prep time for this recipe is around 15 minutes. This includes the time it takes to chop the vegetables, prepare the marinade, and cook the rice.

Cook Time

The cook time for this recipe is around 30 minutes. This includes the time it takes to marinate and grill the chicken, cook the rice, and sauté the vegetables.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 can black beans, drained and rinsed
  • 2 cups cooked rice
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • Salt and pepper to taste

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Medium saucepan
  • Large sauté pan
  • Cutting board
  • Knife

Method

  1. In a large mixing bowl, combine the olive oil, honey, adobo sauce, chili powder, garlic powder, salt, and pepper. Mix well.
  2. Add the chicken breasts to the marinade, and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
  3. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, and discard the leftover marinade.
  4. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from heat, and let rest for 5 minutes before slicing.
  5. While the chicken is cooking, prepare the rice according to the package instructions.
  6. In a large sauté pan, heat a tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and red onion, and sauté for 5-7 minutes, or until softened.
  7. Add the black beans to the pan, and stir to combine. Cook for an additional 2-3 minutes, or until heated through.
  8. To assemble the rice bowls, place a scoop of rice in the bottom of each bowl. Top with the sautéed vegetables, sliced chicken, and avocado. Squeeze a wedge of lime over the top, and serve immediately.

Notes

This recipe is very versatile, so feel free to swap out the vegetables for your favorites. You can also use brown rice or quinoa instead of white rice.

Nutrition Info

  • Calories: 460
  • Protein: 36g
  • Carbohydrates: 50g
  • Fat: 12g
  • Sodium: 600mg
  • Fiber: 12g
  • Sugar: 7g

Recipe Tips

  • Make sure to let the chicken rest for a few minutes before slicing. This will help to keep it juicy and tender.
  • If you don't have a grill, you can also cook the chicken in a large sauté pan over medium-high heat.
  • If the marinade is too spicy, you can adjust the amount of adobo sauce to your liking.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy chipotle chicken rice bowl recipe!


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