Serves 1
Directions
- 1Add chicken to a bowl and season with above spices; allow to marinate in bowl for 20 minutes up to overnight.
- 2Cook brown rice according to package instructions in a rice cooker.
- 3Add avocado to a bowl and smash; season with salt, lime juice, and cilantro.
- 4Add corn and beans to bowls and season with salt, lime juice, and cilantro.
- 5Sear chicken in batches in a cast iron skillet until internal temp is 165F/74C.
- 6Allow chicken to rest for 10 minutes before dicing.
- 7Add cooked brown rice into a bowl and drizzle with oil; season with salt, lime juice, and cilantro.
- 8Prepare meal containers and build the chipotle bowls.
- 9Set all prepared ingredients aside in the fridge to rest.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 3 cups uncooked brown rice
- 2 ripe avocados
- 1 can black beans
- 1 can yellow corn
- 6 limes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 2 tsp chili powder
- cilantro or parsley bunch, finely chopped
- salt
- pepper
- avocado or olive oil for cooking
Equipment
rice cookercast iron skilletbowlsmeal containers
Tips
- Making meals at home can be fresh, affordable, and straightforward.
- Store in the fridge for up to 5 days or in the freezer for up to 6 months.
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h