Homemade Chipotle Chicken Bowl

Ingredients

Chicken

• 1 tablespoon vegetable oil
• 2 chipotle peppers in adobo, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 3 boneless, skinless chicken breasts

Rice

• 1 teaspoon vegetable oil
• 1 cup white basmati rice
• 2 cups water
• 1 lime
• 2 tablespoons freshly chopped cilantro
• Kosher salt to taste

Toppings

• 1 cup pinto beans, warmed
• 1 cup frozen charred corn, warmed
• 1 cup guacamole
• 1 cup pico de gallo
• 1/2 - 3/4 cup finely shredded Monterey Jack cheese

Directions

Chicken

1. Combine vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl.
2. Place the chicken in a large zip-top plastic bag and add the marinade. Let it marinate for at least 1 hour in the fridge.
3. Preheat an indoor or outdoor grill to about 400 degrees F (medium-high heat). Remove the chicken from the marinade and season with salt and pepper.
4. Grill the chicken for 5 to 6 minutes per side, until the chicken is cooked. Remove it from the grill and let it rest for 10 minutes.
5. Chop the chicken into small bite-sized pieces and set aside.

Rice

1. Heat oil in a heavy saucepan over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds.
2. Add the water and bring the rice to a boil. Cover and reduce the heat to low, cooking until the rice is tender and all the water is absorbed.
3. Add cilantro and fluff rice with a fork.

Protips

This recipe is flexible! You can add or remove toppings as per your preference. Just don’t forget to warm the beans and corn before serving.