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Chipotle Chicken Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 514kcal

Ingredients

  • 1/2 cup Brown rice rinsed and drained
  • 3/4 lb Chicken breast boneless skinless cut into bite sized pieces
  • 1 tsp Chipotle Sauce use more or less based on spiciness preference
  • 2 tbsp Paprika
  • 1 tbsp Garlic powder
  • 2 Tbsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 tbsp Red onion diced small
  • 2 tsp Ground cumin
  • 1 cup Black beans with liquid
  • 1 cup Corn
  • 1 cup Tomato diced
  • 1 Avocados pitted and sliced
  • 2 tbsp Lime juice
  • 2 oz Cheddar cheese shredded
  • 1 Lime cut into wedges
  • 4 tbsp Fresh cilantro
US Customary - Metric

Instructions

  • In a pot of boiling water, cook the rice according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
  • In a bowl, mix the chicken with chipotle, paprika, garlic powder, salt and pepper.
  • Heat 1/2 of the oil in a saucepan over medium heat. Sauté the garlic and half of the amount of onion for 3 minutes. Stir in the cumin and cook for 2 minutes longer. Add the black beans, stir, and bring to a low simmer for about 15 minutes. Season with salt and pepper.
  • In a small pan of simmering water, cook the corn for 2-3 minutes until hot. Drain well.
  • Heat the remaining oil in a pan over medium heat. Sauté the chicken to an internal temperature of 160°F using a thermometer.
  • Place the rice in a bowl and top with chicken, black beans, tomatoes, avocado and corn. Season with salt, pepper, and lime juice. Garnish with cheese, lime wedges and cilantro leaves.

Video

Nutrition

Calories: 514kcal | Carbohydrates: 49g | Protein: 31g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 223mg | Potassium: 1099mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2416IU | Vitamin C: 21mg | Calcium: 161mg | Iron: 4mg