Chipotle Chicken Bowls with Cilantro Lime Rice, Roasted Corn Salsa, Black Beans and Chipotle Crema!

Ingredients

• 3 ears Corn on the Cob (cut kernels after blanching)
• 2 medium Tomatoes (diced for salsa)
• 2 cloves Garlic (minced for the marinade)
• 2 peppers Chipotles in Adobo Sauce (plus 2 tbsp adobo sauce for the marinade and crema)
• 1 bunch Fresh Cilantro (divided: half for marinade, half for rice, salsa and crema)
• 1 cup Lime Juice (about 8 limes; divided among rice, salsa, crema and marinade)
• 1 cube Chicken Bouillon Cube (adds umami to the chipotle marinade)
• 1 tablespoon Chili Oil (adds heat to the marinade)
• 1 teaspoon White Wine Vinegar (brightens the chipotle marinade)
• 2 cups Basmati Rice (rinsed three times, 2:1 water ratio)
• 4 cups Water (for cooking rice)
• 1 can Black Beans (15‑oz, drained and rinsed)
• to taste Salt
• to taste Black Pepper
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Ground Cumin
• 1 small Red Onion (finely diced for salsa)
• 1 Red Bell Pepper (diced for salsa)
• 2 Jalapeño (seeded and minced for salsa)
• 1 cup Cheddar Jack Cheese (shredded, for topping)
• 1/2 cup Mexican Crema (for the chipotle crema)
• 1.5 pounds Chicken Breast (cut into bite‑size pieces after grilling)

Instructions

1. Blanch and Char Corn

   Bring a pot of water to a boil, add the corn ears and blanch for 3‑4 minutes until just tender. Remove, cool briefly, then cut the kernels off the cob. Toss the kernels on a hot grill or grill pan for 2‑3 minutes to get a light char.

   Time: PT10M

   Temperature: 212°F

2. Make Corn Salsa

   In a bowl combine the charred corn kernels, diced red onion, red bell pepper, jalapeño, chopped cilantro, a pinch of salt, and the juice of 2 limes. Mix gently and set aside.

   Time: PT5M

3. Prepare Chipotle Marinade

   Add fresh tomatoes, garlic, 2 chipotle peppers with 2 tbsp adobo sauce, chopped cilantro, lime juice (about 1/4 cup), chicken bouillon cube, chili oil, and white wine vinegar to the blender. Blend until smooth.

   Time: PT5M

4. Marinate Chicken

   Place the chicken breast pieces in a zip‑top bag or shallow dish, pour the chipotle marinade over, and toss to coat. Refrigerate for at least 1 hour.

   Time: PT1H

5. Rinse and Soak Rice

   Measure 2 cups basmati rice and rinse under cold water three times, draining each time, until the water runs clear. Let the rice soak in fresh water for 30 minutes.

   Time: PT35M

6. Cook Rice

   Drain the soaked rice and add it to a pot with 4 cups water. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT15M

   Temperature: 212°F

7. Finish Cilantro‑Lime Rice

   Fluff the cooked rice, stir in the juice of 8 limes and a generous handful of chopped cilantro. Season with salt to taste.

   Time: PT2M

8. Season Black Beans

   In a saucepan combine the drained black beans with a pinch of salt, pepper, ½ tsp dried oregano, and ½ tsp ground cumin. Warm over medium heat until simmering, about 10 minutes.

   Time: PT10M

   Temperature: 212°F

9. Prepare Fresh Salsa (Pico de Gallo)

   Dice the remaining tomatoes, red onion, red bell pepper, and jalapeño. Mix with chopped cilantro, a pinch of salt, and the juice of 2 limes. Set aside.

   Time: PT5M

10. Make Chipotle Crema

    Blend Mexican crema, 1 chipotle pepper with 1 tbsp adobo sauce, a handful of cilantro, a pinch of salt, and the juice of 1 lime until smooth. Transfer to a squirt bottle.

    Time: PT5M

11. Grill Chicken

    Preheat the griddle or grill pan over high heat. Remove chicken from the marinade, letting excess drip off, and grill for 4‑5 minutes per side until nicely charred and the internal temperature reaches 165°F.

    Time: PT10M

    Temperature: 450°F

12. Chop Grilled Chicken

    Transfer the cooked chicken to a cutting board and chop into bite‑size pieces.

    Time: PT2M

13. Assemble the Bowls

    Divide the cilantro‑lime rice among four bowls. Top each with black beans, a sprinkle of shredded cheddar‑jack cheese, grilled chicken, corn salsa, fresh pico de gallo, and a drizzle of chipotle crema.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

68 g

Fat

16 g

Fiber

10 g