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Chipotle Chicken Bowls

Looking for a delicious vegetarian lunch option or a low-carb lunch idea? These spicy chipotle chicken bowls offer a perfect blend of flavors while being nutritious and satisfying. Check out chefrecip for a step-by-step guide to create this vibrant meal that can easily be tailored to your dietary needs! VegetarianLunch LowCarbLunch MealPrep HealthyEating CleanEating Foodie HealthyRecipes
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons chipotle in adobo sauce, minced

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup jasmine rice

2 cups chicken broth (or water)

1 can black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine the olive oil, minced chipotle, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Allow to marinate for at least 30 minutes (or up to overnight in the refrigerator for enhanced flavor).

    Cook the Rice: In a pot, bring the chicken broth (or water) to a boil. Add the jasmine rice, cover, and reduce heat to a simmer. Cook for 15-18 minutes or until the rice is tender and all the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and sear for about 5-7 minutes on each side until cooked through and nicely browned. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

        Heat the Beans and Corn: In the same skillet, add the black beans and corn. Heat over medium heat until warmed through, stirring occasionally. Season with salt and pepper if needed.

          Assemble the Bowls: In serving bowls, layer the cooked jasmine rice as the base. Top with sliced chipotle chicken, warm black beans, corn, halved cherry tomatoes, and sliced avocado.

            Garnish and Serve: Sprinkle chopped fresh cilantro over each bowl and serve with lime wedges on the side for squeezing over the top.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4