Chipotle Chicken Bowls

In recent years, bowl meals have surged in popularity, becoming a staple in contemporary cooking. These meals are not only visually appealing but also offer a convenient and balanced way to enjoy a variety of flavors and textures in one dish. From grain bowls to poke bowls, the versatility of bowl meals allows for endless creativity in the kitchen. Among these delightful options, spicy chipotle chicken bowls stand out as a particularly tasty and nutritious choice, perfect for a weeknight dinner or meal prep.

Elevate your lunchtime routine with these spicy chipotle chicken bowls, featuring tender marinated chicken thighs and a delightful mix of protein-packed black beans and fresh veggies. This low-carb lunch option is not only nourishing but bursting with flavor, making it the perfect choice for a satisfying meal. Discover the full recipe at therecipes! LowCarbLunch ProteinPacked HealthyEats MealPrep BowlMeal Flavorful EasyRecipes

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Ingredients

For the Chipotle Chicken:

1.5 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons chipotle pepper sauce (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Juice of 1 lime

For the Rice:

1 cup long-grain white rice

2 cups chicken broth (or water)

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped

Salt, to taste

Toppings:

1 can black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup shredded Monterey Jack cheese (or dairy-free alternative)

Sour cream or Greek yogurt

Lime wedges, for serving

Instructions

Marinate the Chicken: In a large bowl, mix together olive oil, chipotle pepper sauce, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the fridge for at least 30 minutes (up to 2 hours for better flavor).

Cook the Rice: While the chicken marinates, rinse the rice under cold water to remove excess starch. In a medium saucepan, bring chicken broth (or water) to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and cook for about 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, stir in lime juice and cilantro. Fluff with a fork and set aside.

Cook the Chicken: Preheat a grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.

Assemble the Bowls: In a bowl, layer the rice, followed by sliced chipotle chicken. Top with black beans, corn, cherry tomatoes, avocado slices, and shredded cheese. Add a dollop of sour cream or Greek yogurt on top.

Serve: Serve bowls with lime wedges on the side for extra zing!

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4