Chipotle Chicken Bowl

Ingredients

• 2 lb boneless chicken thighs (cut into cubes)
• 1 can chipotle peppers in adobo sauce (for chicken marinade)
• 6 cloves garlic (for chicken marinade)
• 2 tbsp oil (plus more for cooking)
• 1 lime fresh lime juice (for chicken marinade)
• salt (to taste, for chicken)
• 1 tsp black pepper (for chicken)
• 2 cups rice (washed and soaked in water for 30 minutes)
• 5 cups water (for boiling the rice)
• 2 tsp salt (for rice)
• 1 lime fresh lime juice (for rice)
• 1 tbsp fresh cilantro (chopped)
• 3 peppers chipotle peppers in adobo sauce (use up to 5 peppers; adjust to taste)
• 0.5 cup mayonnaise (for creamy chipotle sauce)
• 2 tbsp Greek yogurt (for creamy chipotle sauce)
• 1 lime fresh lime juice (for creamy chipotle sauce)
• 1 clove garlic (for creamy chipotle sauce)
• parsley (a handful, for creamy chipotle sauce)
• 1 tbsp honey (adjust to taste)
• salt (to taste, for creamy chipotle sauce)
• 1 tsp black pepper (for creamy chipotle sauce)
• 1 can corn (for corn salsa)
• 1 jalapeño (chopped, for corn salsa)
• 0.5 red onion (rinsed and chopped, for corn salsa)
• 1 tbsp fresh parsley (chopped, for corn salsa)
• salt (to taste, for corn salsa)
• 1 tsp black pepper (for corn salsa)
• 1 lime fresh lime juice (for corn salsa)
• 2 large tomatoes (finely chopped, for tomato salsa)
• parsley (a handful, for tomato salsa)
• 1 jalapeño (for tomato salsa)
• 0.5 cup red onion (for tomato salsa)
• lettuce (for serving)
• sour cream (for serving)
• cheese (optional, for serving)
• guacamole (for serving)

Steps

1. 1

   Blend the chipotle peppers, garlic, lime juice, oil, salt, and black pepper until smooth.

2. 2

   Marinate the cubed chicken in the blended mixture for 30 minutes or overnight.

3. 3

   Heat oil in a pan over medium heat.

4. 4

   Cook the chicken for 12–15 minutes, working in batches so the pan is not overcrowded.

5. 5

   Boil the rice with 5 cups of water and 2 teaspoons of salt.

6. 6

   Drain the remaining water from the cooked rice.

7. 7

   Stir the lime juice and chopped cilantro into the rice, then fluff it with a fork.

8. 8

   Blend the chipotle peppers, mayonnaise, Greek yogurt, lime juice, garlic, parsley, honey, salt, and black pepper until smooth to make the creamy chipotle sauce.

9. 9

   Mix the corn, chopped jalapeño, rinsed and chopped red onion, parsley, salt, black pepper, and lime juice to make the corn salsa.

10. 10

    Mix the chopped tomatoes, parsley, jalapeño, and red onion to make the tomato salsa.

11. 11

    Assemble each bowl with cilantro-lime rice, chipotle chicken, corn salsa, tomato salsa, lettuce, sour cream, and optional cheese. Serve with guacamole.

Notes

The source specifies soaking the rice for 30 minutes before cooking. Chicken may be marinated for 30 minutes or overnight. The source does not specify the can sizes for chipotle peppers or corn, the rice variety, or quantities for lettuce, sour cream, cheese, guacamole, and handfuls of herbs.

Nutrition per serving

• main
• bowl
• Mexican-inspired
• marinated
• stovetop
• spicy
• meal prep
• gluten-free