Description
A delicious and spicy grilled chicken bowl topped with fresh ingredients.
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 2 chipotle peppers in adobo sauce (+ 2 tablespoons of the sauce)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
- 4 cups cilantro lime rice
- 1 cup corn kernels (drained if canned)
- 1 cup canned black beans (drained and rinsed)
- 2 cups shredded romaine lettuce
- 1 avocado (diced)
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo (or other salsa)
- ¼ cup sour cream
Instructions
- In a bowl, stir together the olive oil, lime juice, minced chipotle peppers, adobo sauce from the can, oregano, cumin, salt and pepper. Add in the chicken and toss to coat. Cover and place in the fridge to marinate for 2 hours and up to overnight.
- Before you cook the chicken, prep the toppings and cook the rice. Drain the corn and black beans. Chop the romaine. Dice the avocado. Shred the cheese.
- Heat a grill pan over medium-high heat. Shake off any excess marinade from the chicken and place it on the grill. Grill on each side until nice grill marks appear, 3-5 minutes. Then lower the grill to medium and cook until the chicken is cooked through. Remove from the grill and let the chicken rest for 5 minutes. Chop into bite-sized pieces.
- Assemble the bowls with rice, chicken, corn, black beans, romaine, cheese, salsa, avocado, and sour cream.
Notes
- Can marinate chicken up to overnight for more flavor.
- Customize toppings to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl