Chipotle Chicken Rice Bowls
Flavorful chipotle-spiced chicken served over fluffy rice with fresh vegetables, black beans, and creamy avocado for a balanced, meal-prep friendly dinner.
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
600 g
white rice (dry)
300 g
black beans (canned)
400 g
corn kernels (canned)
200 g
bell pepper (fresh)
2 pcs
red onion (fresh)
1 pcs
tomatoes (fresh)
2 pcs
avocado (fresh)
2 pcs
fresh cilantro (fresh)
30 g
lime (fresh)
2 pcs
olive oil
30 ml
chipotle powder
5 g
ground cumin
3 g
garlic cloves (fresh)
3 pcs
salt
5 g
Instructions
Cook the rice
Rinse rice and cook in salted water until tender.
Prepare the chicken marinade
Mix chipotle powder, cumin, garlic, olive oil, salt, and lime juice for the marinade.
Marinate the chicken
Coat chicken pieces with marinade and let sit for 10 minutes.
Cook the chicken
Pan-fry marinated chicken until golden and cooked through.
Prepare fresh vegetables
Dice bell peppers, onion, tomatoes, and slice avocado.
Assemble the bowls
Layer rice, beans, corn, vegetables, and chicken in bowls. Top with avocado and cilantro.
Original recipe
Storage
Store chicken, rice, and toppings separately for best texture. Assemble fresh before eating.
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