Chipotle Chicken Rice Bowl
You will love the delicious flavor and texture of this Chipotle Chicken Rice Bowl! Packed with fresh veggies, cauliflower rice, and juicy seared chicken, this is a complete meal in a bowl. It's easy to make for the perfect lunch or dinner, and great for meal prep!
Servings: 4 servings
Equipment
- cutting board
- non stick skillet
- Sharp Chef's knife
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp avocado oil
- 1 chipotle chile in adobo sauce finely chopped
- 1/2 lime juiced
- 1 tbsp honey
- 1/2 tsp garlic powder
- Kosher salt and pepper to taste
Cauliflower and corn rice:
- 2 tbsp avocado oil
- 1 cup grilled fresh corn or defrosted frozen corn
- 5 cups cauliflower rice
- 1 lime juiced
- Salt and freshly ground black pepper to taste
- 1 tsp ground cumin
- 1 avocado peeled and diced
- 1 jalapeño sliced
- 1/4 cup chopped parsley
- Lime wedges and cilantro for garnish
Instructions
- Place the chicken in a bowl together with the oil, chipotle, lime juice, honey, and seasonings. Rub on all sides to evenly coat with the marinade, then set aside.
- Preheat a heavy-bottom pan over medium-high heat. Cook the chicken until golden brown and the internal temperature reaches 165°F. Allow it to rest for 10 minutes, then slice or chop it.
- While the chicken cooks, prepare the cauliflower rice. Heat half of the oil in a heavy-bottom skillet and add the corn. Cook undisturbed until it begins to brown. Stir in the remaining oil and the cauliflower rice. Cook, stirring occasionally for 5 minutes, or until the cauliflower rice is tender. Stir in the lime juice and seasonings.
- To assemble your bowls, divide the cauliflower and corn rice. Top with seared chipotle chicken, avocado, jalapeño, and parsley.
Notes
- Meal prep: Chicken rice bowls are a great make ahead option! Pack the chicken separately from the corn and rice ingredients in airtight containers and store in the fridge. Then, it’s super easy to throw together for a quick meal!
- Leftovers: Only chop up enough avocado for what you will be eating. If you do have some leftover, drizzle a bit of lime juice over it before storing. The chicken and cauliflower rice with corn will keep for 4 to 5 days, stored in the fridge.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 31g | Protein: 31g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 786mg | Potassium: 1438mg | Fiber: 10g | Sugar: 11g | Vitamin A: 296IU | Vitamin C: 118mg | Calcium: 89mg | Iron: 3mg