0 from 3 votes
Chipotle Chicken Rice Bowl
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 424 kcal
Course:
Main Course
Cuisine:
American , Tex-Mex
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
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.
Cup of Yum
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
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
% 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.