Chipotle Chicken Rice Bowls
These vibrant Chipotle Chicken Rice Bowls combine tender spiced chicken with fluffy rice, fresh vegetables, and creamy avocado for a balanced, meal-prep friendly dinner packed with bold flavors.
Equipment
Ingredients
Main
chicken breast (boneless, skinless)
600 g
white rice (uncooked)
300 g
black beans (canned, drained)
400 g
corn (canned, drained)
300 g
bell pepper (fresh)
2 piece
red onion (fresh)
1 piece
tomato (fresh)
2 piece
avocado (fresh)
2 piece
cilantro (fresh)
20 g
lime (fresh)
2 piece
olive oil
30 ml
chipotle pepper (canned, in adobo sauce)
15 g
garlic (fresh)
3 clove
cumin (ground)
5 g
salt
5 g
black pepper (ground)
2 g
Instructions
Cook the rice
Rinse rice until water runs clear, then cook according to package instructions.
Prepare the chipotle chicken
Season chicken with chipotle peppers, garlic, cumin, salt, and pepper.
Cook the chicken
Heat oil in a pan and cook the seasoned chicken until golden and cooked through.
Prepare fresh vegetables
Dice bell peppers, red onion, and tomatoes. Slice avocados and chop cilantro.
Assemble the bowls
Divide rice among bowls, top with black beans, corn, cooked chicken, fresh vegetables, and avocado. Drizzle with lime juice and garnish with cilantro.
Original recipe
Storage
Store components separately for best texture. Add fresh avocado when serving.
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