Chipotle Lime Chicken Taco Bowl with Mango Chipotle Sauce
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
2 bowls
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Calories
979 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Lime Chicken Taco Bowl with Mango Chipotle Sauce
Description
The dish centers on chicken breasts marinated in lime juice, cilantro, olive oil, and chipotle chili powder, then grilled for a smoky, slightly spicy flavor. Complementing the chicken is cilantro lime rice, cooked simply with water, then stirred with fresh cilantro and lime juice to add brightness.
The mango chipotle sauce combines sour cream with chopped mango, chipotle paste, and lime juice for a creamy, fruity, and mildly spicy sauce. A fresh mango salad consisting of diced mango, red bell pepper, red onion, and lime juice adds sweet and tangy crunch. Black beans, Monterey Jack cheese, and guacamole finish the bowl, offering creamy, savory, and earthier textures.
Assembled bowls layer these components, balancing smoky heat, citrus, sweetness, and creamy elements. This combination is suitable for a casual meal with complex but approachable flavors.
Adjust the chipotle paste amount to control heat intensity, using one teaspoon for mild spiciness or two for more punch. Pureed chipotle peppers in adobo sauce can substitute for chipotle paste.
Ingredients
For the chipotle lime grilled chicken:
- lime juice juice from 2 limes
- 2 tablespoons cilantro chopped
- 1 tablespoon olive oil
- 1/2 teaspoon chipotle chili powder
- salt dash
- 2 chicken breast medium
For the cilantro lime rice:
- 1 cup long grain white rice
- salt dash
- 2 tablespoons cilantro freshly chopped
- lime juice from one
For the mango chipotle sauce:
- 1/3 cup sour cream
- 1/3 cup Mango coarsely chopped
- 1 to 2 teaspoons chipotle paste
- 1 tablespoon lime juice
For the taco bowls:
- 1 cup Mango chopped
- 1/2 cup red bell pepper finely diced
- 1/4 cup onion red, chopped
- lime juice from 1
- 1/2 cup black beans drained and rinsed
- 1/4 cup Monterey jack cheese or Mexican cheese blend
- 1/4 cup guacamole fresh
Instructions
- To make the chipotle lime grilled chicken, in a medium bowl whisk together the lime juice, cilantro, olive oil, chipotle chili powder and salt. Add the chicken to the bowl and marinate for at least one hour in the refrigerator.
- To make the cilantro lime rice, in a medium saucepan bring 2 cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and stir in cilantro and lime juice.
- While the rice is cooking, add all of the ingredients for the mango chipotle sauce to a food processor. Puree until well blended and smooth; set aside.
- In a small bowl, combine the mango, red pepper, onion and lime juice. Stir until well blended; set aside.
- After marinating chicken, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
- To assemble the taco bowls, divide the cilantro rice between two bowls. Top with grilled chicken, mango-pepper salsa, black beans, cheese and fresh guacamole. Drizzle with mango chipotle sauce and serve.
Notes
- Adjust chipotle paste quantity: 1 tsp for mild heat, 2 tsp for stronger flavor.
- Pureed chipotle peppers in adobo sauce can be used instead of chipotle paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 979 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 979kcal | 49% |
| Carbohydrates | 109g | 36% |
| Protein | 64g | 128% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 388mg | 16% |
| Potassium | 1593mg | 34% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 3020IU | 60% |
| Vitamin C | 97.2mg | 108% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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