Ingredients
Scale
- 1 lb chicken breasts (diced)
- 1/4 cup lime juice (fresh-squeezed)
- 1 tbsp chipotle powder (adjust to taste)
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tbsp olive oil
- 1 cup rice (uncooked)
- 2 cups chicken broth
- 1 cup bell peppers (diced, any color)
- 1 cup corn (frozen or fresh)
- 1 can black beans (15 oz, drained and rinsed)
- 1 avocado (sliced)
- 1/4 cup cilantro (chopped)
Instructions
- Mix together lime juice, chipotle powder, garlic powder, cumin, and olive oil in a medium bowl. Add the diced chicken and stir well. Marinate for at least 30 minutes to enhance flavor.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.
- Bring 2 cups of chicken broth to a boil in a medium saucepan. Once boiling, add the rice, cover it, and reduce heat to low. Let it cook for 15-20 minutes until the rice is fluffy and tender.
- Chop the bell peppers and thaw the corn if frozen. In a large bowl, mix the bell peppers, corn, and black beans to create a crunchy veggie mix.
- Assemble your bowls by starting with a layer of rice, topping it with the cooked chicken, then adding the veggie mixture. Finally, top it off with sliced avocado and fresh cilantro for extra flavor and color.
Notes
For extra heat, increase the amount of chipotle powder. Feel free to switch out the chicken for beef, shrimp, tofu, or replace the rice with quinoa or cauliflower rice for a low-carb option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg