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2025-06-18 05:26:06

Chicken and Chipotle Rice Bowl

Smoky Chipotle Chicken Rice Bowl with Corn and Avocado

Ingredients:

2 boneless skinless chicken breasts

1 tablespoon olive oil

2 chipotle peppers in adobo sauce, finely chopped

1 tablespoon adobo sauce (from the can)

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and black pepper to taste

1 cup uncooked jasmine or basmati rice

2 cups water or chicken broth

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1/2 cup sour cream (optional)

1/4 cup shredded cheddar or cotija cheese (optional)

Directions:

In a bowl, combine chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and pepper. Coat chicken breasts with this mixture and marinate for at least 20 minutes (or up to 2 hours for deeper flavor).

Cook rice in a saucepan with water or chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until tender. Set aside and fluff with a fork.

Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and lightly charred. Remove from heat and let rest for 5 minutes, then slice.

In the same pan, sauté corn for 2-3 minutes until slightly charred.

Assemble the bowls: add a bed of rice, then top with sliced chicken, black beans, sautéed corn, avocado slices, and a sprinkle of cheese if using.

Drizzle with lime juice, a spoonful of sour cream, and garnish with chopped cilantro.

Prep Time: 20 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 530 kcal | Servings: 2 servings

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This Chicken and Chipotle Rice Bowl is the smoky, spicy comfort you didn’t know you needed! Perfect for meal prep or quick dinners.

Chicken and Chipotle Rice Bowl Smoky Chipotle Chicken Rice Bowl with Corn and Avocado Ingredients: 2 boneless skinless chicken breasts 1 tablespoon olive oil 2 chipotle peppers in adobo sauce, finely chopped 1 tablespoon adobo sauce (from the can) 1 teaspoon smoked paprika 1 teaspoon cumin Salt and black pepper to taste 1 cup uncooked jasmine or basmati rice 2 cups water or chicken broth 1 cup canned black beans, rinsed and drained 1 cup corn kernels (fresh or frozen) 1 avocado, sliced 1/4 cup fresh cilantro, chopped Juice of 1 lime 1/2 cup sour cream (optional) 1/4 cup shredded cheddar or cotija cheese (optional) Directions: In a bowl, combine chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and pepper. Coat chicken breasts with this mixture and marinate for at least 20 minutes (or up to 2 hours for deeper flavor). Cook rice in a saucepan with water or chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until tender. Set aside and fluff with a fork. Heat olive oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 5-6 minutes per side, or until fully cooked and lightly charred. Remove from heat and let rest for 5 minutes, then slice. In the same pan, sauté corn for 2-3 minutes until slightly charred. Assemble the bowls: add a bed of rice, then top with sliced chicken, black beans, sautéed corn, avocado slices, and a sprinkle of cheese if using. Drizzle with lime juice, a spoonful of sour cream, and garnish with chopped cilantro. Prep Time: 20 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 530 kcal | Servings: 2 servings #chipotlechicken #ricebowls #easyweeknightmeals #spicychicken #chickenrecipes #mexicanflavors #mealprepideas #healthybowls #grainbowl #comfortfood #avocadorecipes #cornrecipes #chipotleflavor #weeknightdinners #foodbloggerrecipes #simpleflavors #homemademeals #chickendinners #quicklunchideas #onebowldinner This Chicken and Chipotle Rice Bowl is the smoky, spicy comfort you didn’t know you needed! Perfect for meal prep or quick dinners.

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