Chipotle Chicken Bowls
This Chipotle Chicken Bowl incorporates juicy, marinated chipotle chicken, citrusy corn and black bean salsa, a power blend of quinoa and brown rice, fresh tomatoes, and avocado topped with Greek yogurt, cotija cheese, and tomatillo salsa.
Servings: 5
Ingredients
Chipotle Chicken
- 1 lb chicken breast
- 1 Tbsp avocado oil
- 1 lime, juiced
- 2 chipotles in adobo, sliced
- 2 Tbsp sauce from chipotles in adobo
- 1 tsp granulated garlic
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
Roasted Corn Salsa
- 3 ears of corn, husked
- 2 Tbsp low-fat or unsalted butter (plant-based/margarine)
- 1 Tbsp fresh cilantro, minced
- 1 garlic clove, minced
- ¼ tsp chili powder
- ¼ tsp dried thyme
- salt and pepper, as needed
- 1 15 oz can black beans, drained and rinsed
- 1 tsp granulated garlic
- ½ tsp cumin
- ¼ tsp smoked paprika
- 1 lime, juiced
Brown Rice-Quinoa Mixture
- ⅔ c brown rice (uncooked)
- ½ c quinoa (uncooked)
- 2 c water or chicken broth
Chipotle Chicken Bowls
- 1 pint cherry or grape tomatoes, halved
- 2 avocados, cubed
- ½ c feta or cotija cheese, crumbled
- 1 c tomatillo salsa (optional garnish)
- ½ c Greek yogurt (optional garnish)
- ¼ c fresh cilantro, minced (optional garnish)
Instructions
Chipotle Chicken
- Whisk together the avocado oil, lime juice, chipotles and sauce from chipotles in adobo, garlic, chili powder, cumin, paprika, onion powder, salt and pepper. Place the chicken in a Ziploc bag, pour marinade over the chicken, seal, and shake to distribute the marinade. Let the chicken marinate two hours to overnight in the refrigerator.
- When you are ready to cook the chicken, remove it from the fridge and allow it to come to room temperature. Heat a nonstick skillet over medium-high heat. Once the pan is hot, add the chicken and cook undisturbed for 3 to 4 minutes, or until browned on one side. Reduce to medium heat. Flip the chicken and brown another 3 to 4 minutes with the lid on. Transfer the chicken to a plate and tent with foil to rest until you are ready to assemble the bowls.
Roasted Corn Salsa
- Preheat the oven to 425°F.
- Roughly 30 minutes before marinade time is done, husk the corn. Mash together butter, cilantro, garlic, chili powder, thyme, salt and pepper in a small bowl. Spread the butter out on the three ears of corn. Wrap the ears loosely in foil and place on a baking sheet. Roast the corn for 20 to 25 minutes. Unwrap the foil and allow to cool slightly.
- Cut the corn kernels off of the cobs and transfer to a medium bowl. Add the black beans and season with garlic, cumin, smoked paprika, salt and pepper, and lime juice. Toss to coat and set aside.
Brown Rice-Quinoa Mixture
- Combine the quinoa and 1 cup of water in a pressure cooker and set to "pressure cook" for 1 minute. When the pressure cooker is done, vent and transfer the quinoa to a large bowl. Add the brown rice to the pressure cooker with the remaining 1 cup of water and set to "pressure cook" for 22 minutes. When the pressure cooker is done, vent and transfer the brown rice to the same bowl with the quinoa and mix to combine. For ease, you can just double the rice content and omit the quinoa.
Chipotle Chicken Bowls
- Half the tomatoes and cut the avocado. Slice the chicken. Divide the brown rice mixture, corn salsa, and chicken among five bowls. Top with tomatoes, avocado, tomatillo salsa, cheese, Greek yogurt and cilantro.