Chipotle chicken rice bowls 🤤 meal prep friendly, balanced dinner! Recipe below ⬇️

Ingredients

• 1.5 pounds Chicken Breast (cut into bite‑size strips)
• 2 tablespoons Chipotle Peppers in Adobo Sauce (finely chopped)
• 2 tablespoons Olive Oil (for marinating and cooking)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1/4 cup Cilantro (chopped, plus extra for garnish)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika (smoked if available)
• 1/2 teaspoon Salt
• 1 cup Black Beans (drained and rinsed (canned))
• 1 cup Corn Kernels (frozen or canned, drained)
• 1/4 cup Red Onion (finely diced)
• 1 whole Jalapeño (seeded and minced (optional for heat))
• 1 cup Long Grain White Rice (uncooked)
• 2 cups Chicken Broth (low‑sodium)
• 1 tablespoon Butter (unsalted, cut into pieces)
• 1/2 cup Greek Yogurt (plain, full‑fat)
• 2 tablespoons Mayonnaise
• 1 teaspoon Honey
• 1 teaspoon Lime Zest (fresh)

Instructions

1. Marinate the Chicken

   In a bowl combine chicken strips, chipotle peppers, olive oil, lime juice, minced garlic, cumin, paprika, and salt. Toss to coat and let sit for 15 minutes.

   Time: PT15M

2. Cook the Chicken

   Heat the skillet over medium‑high heat. Add the marinated chicken in a single layer; cook 4‑5 minutes per side until browned and internal temperature reaches 165°F.

   Time: PT10M

   Temperature: Medium‑High

3. Prepare Cilantro Lime Rice

   Rinse the rice under cold water. In a saucepan combine rice, chicken broth, butter, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat, fluff with a fork, then stir in chopped cilantro, lime juice, and lime zest.

   Time: PT20M

   Temperature: Simmer

4. Make Black Bean Corn Salsa

   In a mixing bowl combine black beans, corn, diced red onion, minced jalapeño, chopped cilantro, a squeeze of lime juice, and a pinch of salt. Mix well.

   Time: PT5M

5. Blend Southwest Dressing

   Add Greek yogurt, mayonnaise, honey, lime juice, lime zest, and a pinch of salt to the blender. Blend on low until smooth.

   Time: PT2M

6. Assemble the Bowls

   Divide cilantro lime rice among four bowls. Top with chicken strips, black bean corn salsa, and a generous drizzle of Southwest dressing. Garnish with extra cilantro if desired.

   Time: PT5M

7. Cool and Store

   Allow any leftovers to cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze the chicken and rice separately for up to 2 months.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

55 g

Fat

18 g

Fiber

9 g