Name: High Protein Chipotle Chicken Bowl Recipe
Prep time: PT-493877H4M47S
Cook time: 30 min
Total time: 8 h 50 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breast or thighs; 1/2 large red onion, roughly chopped; 4 cloves garlic; 1 chipotle pepper in adobo sauce; 2 tbsp adobo sauce (from can); 1 tbsp avocado oil (plus more for cooking); 1/2 tsp dried oregano; 1/2 tsp cumin; 1 tsp kosher salt; 1 tbsp fresh lime juice; 2 tbsp water (for marinade); 2 1/2 cups cooked rice (e.g., cilantro-lime rice); 1 (15-oz) can black beans, rinsed and drained; 1 (4-oz) can diced green chiles; Cilantro for garnish; Optional toppings: sliced avocado, sour cream, salsa, shredded cheese

Description

A high-protein Chipotle Chicken Bowl featuring smoky chipotle-marinated chicken served over cilantro-lime rice with seasoned black beans and fresh toppings for a flavorful Mexican-inspired meal.

Ingredients

2 lbs boneless, skinless chicken breast or thighs
1/2 large red onion, roughly chopped
4 cloves garlic
1 chipotle pepper in adobo sauce
2 tbsp adobo sauce (from can)
1 tbsp avocado oil (plus more for cooking)
1/2 tsp dried oregano
1/2 tsp cumin
1 tsp kosher salt
1 tbsp fresh lime juice
2 tbsp water (for marinade)
2 1/2 cups cooked rice (e.g., cilantro-lime rice)
1 (15-oz) can black beans, rinsed and drained
1 (4-oz) can diced green chiles
Cilantro for garnish
Optional toppings: sliced avocado, sour cream, salsa, shredded cheese

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Instructions

Prepare the Chipotle Chicken Marinade: In a blender, combine the roughly chopped red onion, garlic cloves, chipotle pepper from adobo, adobo sauce, 1 tablespoon of avocado oil, dried oregano, cumin, kosher salt, fresh lime juice, and 2 tablespoons of water. Blend until the mixture is completely smooth.
Marinate the Chicken: Place the chicken breasts or thighs in a large bowl or a zip-top bag. Pour the blended marinade over the chicken, ensuring all pieces are thoroughly coated. Refrigerate for a minimum of 8 hours, or ideally overnight, to allow the flavors to deeply infuse.
Cook the Chicken: Heat an additional tablespoon of avocado oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discarding excess marinade) and sear in the hot skillet for 5-7 minutes per side, or until cooked through and slightly charred. Ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken, let it rest for a few minutes, then slice or shred as desired.
Prepare the Black Beans (Optional): In a small saucepan, combine the rinsed black beans, green chiles, a tablespoon of adobo sauce, a splash of water, and a pinch of salt and cumin. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld. Remove any whole chipotle peppers before serving.
Cook the Rice: Prepare your desired rice according to package instructions. For a cilantro-lime rice, cook with water and salt, then once tender, fluff with a fork and stir in fresh lime juice and chopped cilantro.
Assemble the Bowls: Build your Chipotle Chicken Bowls by first layering the cooked rice at the bottom. Top with the sliced chipotle chicken, a generous portion of the seasoned black beans, and any optional fresh toppings such as sliced avocado, a dollop of sour cream, salsa, or shredded cheese. Garnish with fresh cilantro and serve immediately.

Notes

Marinate the chicken overnight for the best flavor infusion.
The black beans preparation is optional but recommended for added flavor.
Customize toppings to suit dietary preferences or taste.
Ensure chicken reaches 165°F internal temperature for safety.