Chipotle-Style Chicken Bowl (Print Version)
# Ingredients:
→ For the marinated chicken
01 -
1/4 cup avocado oil
02 -
3 tablespoons fresh lime juice
03 -
3 chipotle peppers in adobo sauce, finely minced
04 -
1 1/2 tablespoons adobo sauce from the can
05 -
1 1/2 teaspoons garlic powder
06 -
3/4 teaspoon salt
07 -
1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
→ For the cilantro lime rice
08 -
1 cup long-grain white rice, rinsed well
09 -
1 1/2 cups water
10 -
1/4 teaspoon salt, plus extra for seasoning
11 -
Zest of 1 lime
12 -
2 tablespoons freshly squeezed lime juice
13 -
1/4 cup fresh cilantro, roughly chopped
→ Bowl toppings
14 -
1 head romaine lettuce, roughly chopped
15 -
1 cup ripe tomatoes, diced
16 -
1 ripe avocado, diced
17 -
1 cup frozen sweet corn, thawed to room temperature
18 -
1 (15-ounce) can black beans, thoroughly rinsed and drained
19 -
1/2 small red onion, finely chopped
# Instructions:
01 -
In a spacious mixing bowl, whisk together the avocado oil, lime juice, minced chipotle peppers, adobo sauce, garlic powder, and salt until well blended. Toss in the chicken strips and mix thoroughly so every piece gets coated in that smoky, tangy marinade. Cover the bowl tightly and pop it in the fridge for at least 2 hours, though letting it sit overnight will give you even deeper flavor.
02 -
When you're ready to cook, warm up a large skillet over medium-high heat. Take the chicken out of the marinade, letting any excess drip off, then add it to the hot pan. Stir the chicken occasionally as it cooks, letting it sear and cook through completely—this should take about 5 minutes. Once done, transfer it to a plate and set it aside.
03 -
Bring a pot of water to a rolling boil, then stir in the rice and salt. Once it's boiling again, turn the heat down to low, cover with a lid, and let it gently simmer until the rice is fluffy and has soaked up all the water—usually around 15 to 18 minutes. Take it off the heat, remove the lid, and fluff everything up with a fork. While it's still warm, fold in the lime zest, lime juice, and chopped cilantro. Taste it and add a pinch more salt if needed.
04 -
Grab your serving bowls and start by spreading a generous layer of the cilantro lime rice and chopped romaine at the bottom. Then pile on the cooked chicken, followed by the diced tomatoes, creamy avocado chunks, sweet corn kernels, black beans, and a sprinkle of red onion on top. Mix it all together as you eat, or keep everything separate—it's totally up to you!
# Notes:
01 -
This vibrant protein bowl takes inspiration from your favorite Chipotle order, packed with bold Mexican flavors and tons of fresh ingredients you can mix and match however you like.
02 -
Store any leftover cooked rice and chicken separately in sealed containers in the refrigerator for up to 3 or 4 days. For longer storage, let them cool completely, then divide into individual portions in freezer bags, press out the air, and freeze flat for up to one month.