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

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Chipotle Peppers in Adobo Sauce: Smoked Paprika + a dash of hot sauce
• Instead of Olive Oil: Avocado Oil, Canola Oil
• Instead of Lime Juice: Lemon Juice
• Instead of Cilantro: Parsley (different flavor)
• Instead of Garlic: Garlic Powder (1/2 tsp)
• Instead of Ground Cumin: Ground Coriander
• Instead of Paprika: Regular Paprika
• Instead of Black Beans: Cooked Dry Black Beans
• Instead of Corn Kernels: Fresh Corn
• Instead of Red Onion: White Onion
• Instead of Jalapeño: Serrano Pepper
• Instead of Long Grain White Rice: Brown Rice, Basmati Rice
• Instead of Chicken Broth: Vegetable Broth, Water + bouillon
• Instead of Butter: Olive Oil
• Instead of Greek Yogurt: Sour Cream, Plain Yogurt
• Instead of Mayonnaise: Greek Yogurt (extra)
• Instead of Honey: Maple Syrup

Equipment Needed

• Large Skillet
• Medium Saucepan
• Blender
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Measuring Cups and Spoons
• Wooden Spoon
• Storage Containers
• Lime Squeezer (optional)

Critical Steps — Do Not Skip

• Marinating the chicken with chipotle and lime for flavor penetration.
• Cooking chicken without overcrowding the pan to achieve a good sear.
• Fluffing the rice after cooking to keep grains separate.
• Rinsing canned beans to control salt level.

Chef Tips from the Video

• Add a pinch of smoked paprika to the rice for extra depth.
• Toast the chipotle peppers briefly before marinating for a smokier flavor.
• Serve with sliced avocado or a dollop of guacamole for extra creaminess.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers (separate dressing).

Freezer: Chicken and rice can be frozen for up to 2 months; thaw before reheating.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate chicken the night before for deeper flavor.
• Cook rice and store in the fridge; reheat with a splash of broth.
• Prepare salsa and dressing up to 2 days ahead; keep dressing chilled.

Frequently Asked Questions