Chipotle Chicken Bowls with Smoky Cilantro Lime Dressing
Serves 1
Directions
- 1Cut the chicken into cubes and marinate in the spices and 1 tablespoon of the olive oil for at least 30 minutes.
- 2Cook the jasmine rice according to package instructions, let it cool for 5-10 minutes, then mix with cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
- 3Finely chop the vegetables. Combine them with the drained and rinsed black beans and corn, cilantro, lime juice, apple cider vinegar, honey, garlic powder, salt, and pepper.
- 4Blend all the southwest dressing ingredients until smooth.
- 5Heat the remaining olive oil in a large skillet on medium-high until it shimmers. Add the chicken and cook undisturbed for 3-4 minutes, then flip and cook for another 3-4 minutes until it reaches an internal temperature of 165°F.
- 6Assemble the bowls with the prepared chicken, rice, salsa, lettuce, and avocado.
Ingredients
- 1 1/2 lb boneless, skinless chicken breast or thigh, cubed
- 3 tbsp extra-virgin olive oil
- 2 garlic clove
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 15 oz can black bean, drained and rinsed
- 1 15 oz can sweet corn, drained and rinsed
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 red onion, finely chopped
- 1 roma tomato, finely chopped
- 1/2 cup cilantro
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup jasmine rice, uncooked
- 1 tbsp extra-virgin olive oil
- 1/2 cup cilantro
- 2 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup plain greek yogurt
- 1 tbsp olive oil mayo
- 2 tbsp lime juice
- 1 clove garlic
- 1 tbsp honey
- 2 tbsp cilantro
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- romaine lettuce (optional)
- 1 whole avocado, sliced
Equipment
skilletblender
Tips
- The chicken can be marinated in the fridge for up to 24 hours.
- You can use your favorite mayo instead of olive oil mayo in the dressing.
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