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A vibrant Chipotle Chicken Bowl with grilled chicken, cilantro lime rice, black beans, and fresh avocado.

Chipotle Chicken Bowl

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups long -grain white rice
  • 3 cups wate r
  • 0.25 cup fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 15 ounces black beans, drained and rinsed
  • 1 cup corn kernels, cooked
  • 1 cup pico de gallo
  • 1 large avocado , sliced
  • 0.5 cup sour cream

Method
 

  1. In a medium bowl, whisk together chipotle peppers, adobo sauce, olive oil, cumin, and oregano. Add chicken thighs and marinate for 20 minutes.
  2. Rinse rice in cold water until the water runs clear. Combine rice and 3 cups of water in a pot, bring to a boil, then simmer covered for 15 minutes.
  3. Fluff the cooked rice and fold in the lime juice and chopped cilantro. Set aside.
  4. Heat a heavy skillet or grill pan over medium-high heat. Cook chicken for 6 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
  5. Rest the chicken for 5 minutes, then slice into half-inch cubes.
  6. In a small saucepan, warm the black beans and corn over low heat.
  7. Divide the cilantro lime rice into four bowls. Layer with chicken, black beans, corn, pico de gallo, avocado, and sour cream.