Description
This Chipotle Chicken Bowl features marinated chicken breasts served over brown rice or quinoa, complemented by black beans, corn, and fresh toppings like cherry tomatoes, avocado, and cheese. It’s a nutritious and flavorful meal, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup brown rice (or quinoa for a lighter option)
- 2 cups chicken broth (or water)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: sour cream, salsa, jalapeños
Instructions
- In a small bowl, mix together the chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Drizzle the chicken breasts with olive oil, ensuring they are well-coated.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Let the chicken marinate for at least 15 minutes, or up to 2 hours in the fridge for more flavor.
- In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil.
- Add 1 cup of brown rice (or quinoa) to the boiling broth, stir, and bring it back to a boil.
- Reduce the heat to low, cover, and let it simmer for about 45 minutes for brown rice (or 15 minutes for quinoa) until all the liquid is absorbed and the rice is tender.
- Remove from heat and let it sit covered for an additional 5-10 minutes. Fluff with a fork before serving.
- Heat a large skillet over medium-high heat.
- Add the marinated chicken breasts to the skillet and cook for about 6-7 minutes on one side without moving them.
- Flip the chicken and cook for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for about 5 minutes before slicing into strips or bite-sized pieces.
- In a small bowl, combine the black beans and corn.
- Chop the cherry tomatoes in half and set aside.
- Dice the avocado and sprinkle a little lime juice over it to prevent browning.
- Chop the fresh cilantro for garnishing.
- Prepare any additional toppings you’d like, such as sour cream, salsa, or jalapeños.
Notes
- For a lighter option, substitute brown rice with quinoa.
- Feel free to customize the toppings based on your preferences.
- This dish is great for meal prep; store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes