# Chipotle Chicken Bowls with Smoky Cilantro Lime Dressing

A flavorful, prep-ahead dinner consisting of seasoned chicken, cilantro lime rice, black bean and corn salsa, and a creamy southwest dressing.

- Cuisine: Mexican
- Category: Dinner
- Language: en

## 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

## Instructions

1. Cut the chicken into cubes and marinate in the spices and 1 tablespoon of the olive oil for at least 30 minutes.
2. Cook 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.
3. Finely 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.
4. Blend all the southwest dressing ingredients until smooth.
5. Heat 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.
6. Assemble the bowls with the prepared chicken, rice, salsa, lettuce, and avocado.

## Equipment

- skillet
- blender

## 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.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=799940666231913
- Creator: mallorythedietitian
- Recipe page: https://www.cliprecipe.com/recipe/e40599e8-7922-43bd-af27-13eb3ed91c83
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt