Description
Recreate the vibrant fast-casual experience at home with this flavorful Chipotle chicken bowl. This dish features succulent chicken thighs marinated in smoky chipotle adobo, served over a refreshing bed of cilantro lime rice. Topped with protein-rich black beans and corn, it creates a perfectly balanced Tex-Mex feast that is both healthy and satisfying. With simple preparation and restaurant-quality results, this meal is a perfect solution for weeknight dinners.
Ingredients
1.5 lbs boneless skinless chicken thighs
2–3 chipotle peppers in adobo sauce, pureed
2 cloves garlic, minced
1 tsp ground cumin
1 tsp sea salt
2 cups cooked long-grain rice
15 oz canned black beans, drained and rinsed
1/2 cup fresh cilantro, finely chopped
3 tbsp fresh lime juice
1 tbsp olive oil
1 cup corn kernels
Instructions
Combine the pureed chipotle peppers, minced garlic, cumin, and sea salt in a bowl to create the marinade.
Coat the chicken thoroughly with the marinade and refrigerate for at least 30 minutes.
Allow the chicken to sit at room temperature for 15 minutes before cooking.
In a large cast-iron skillet, heat the oil over medium-high heat.
Sear the chicken until cooked through and a nice charred crust has formed, about 5-7 minutes per side.
In a separate bowl, toss the warm rice with the chopped cilantro and fresh lime juice.
Assemble the bowls by layering the cilantro-lime rice, charred chicken, black beans, and corn.
Notes
Ensure chicken is patted dry before searing to achieve the best charred crust. Add extra lime zest to the rice for a brighter flavor. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg