Chipotle Chicken Rice Bowl
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
424 kcal
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Course
Main Course
Chipotle Chicken Rice Bowl
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You will love the delicious flavor and texture of this Chipotle Chicken Rice Bowl! Packed with fresh veggies, cauliflower rice, and juicy seared chicken, this is a complete meal in a bowl. It's easy to make for the perfect lunch or dinner, and great for meal prep!
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Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp avocado oil
- 1 chipotle chile in adobo sauce finely chopped
- 1/2 lime juiced
- 1 tbsp honey
- 1/2 tsp garlic powder
- kosher salt and pepper to taste
Cauliflower and corn rice:
- 2 tbsp avocado oil
- 1 cup grilled fresh corn or defrosted frozen corn
- 5 cups cauliflower rice
- 1 lime juiced
- Salt and freshly ground black pepper to taste
- 1 tsp ground cumin
- 1 avocado peeled and diced
- 1 Jalapeño sliced
- 1/4 cup chopped parsley
- lime wedges and cilantro for garnish
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Instructions
- Place the chicken in a bowl together with the oil, chipotle, lime juice, honey, and seasonings. Rub on all sides to evenly coat with the marinade, then set aside.
- Preheat a heavy-bottom pan over medium-high heat. Cook the chicken until golden brown and the internal temperature reaches 165°F. Allow it to rest for 10 minutes, then slice or chop it.
- While the chicken cooks, prepare the cauliflower rice. Heat half of the oil in a heavy-bottom skillet and add the corn. Cook undisturbed until it begins to brown. Stir in the remaining oil and the cauliflower rice. Cook, stirring occasionally for 5 minutes, or until the cauliflower rice is tender. Stir in the lime juice and seasonings.
- To assemble your bowls, divide the cauliflower and corn rice. Top with seared chipotle chicken, avocado, jalapeño, and parsley.
Notes
- Meal prep: Chicken rice bowls are a great make ahead option! Pack the chicken separately from the corn and rice ingredients in airtight containers and store in the fridge. Then, it’s super easy to throw together for a quick meal!
- Leftovers: Only chop up enough avocado for what you will be eating. If you do have some leftover, drizzle a bit of lime juice over it before storing. The chicken and cauliflower rice with corn will keep for 4 to 5 days, stored in the fridge.
Nutrition Information
Show Details
Serving
1serving
Calories
424kcal
(21%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
786mg
(33%)
Potassium
1438mg
(41%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
296IU
(6%)
Vitamin C
118mg
(131%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 786mg | 33% |
| Potassium | 1438mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 118mg | 131% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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