Description
Hey Bowl Buddy! Craving bold, fresh, and satisfying? Meet your new go-to: smoky chipotle chicken strips over fluffy cilantro-lime rice, piled with all your fave toppings. Meal prep it, build it fresh, eat it straight from the bowl — your taste buds win every time.
Ingredients
Chipotle Chicken:
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¼ cup avocado oil (or olive oil)
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3 tbsp fresh lime juice
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3 chipotle chilies in adobo + 1½ tbsp adobo sauce (adjust for heat!)
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1½ tsp garlic powder (or 3 fresh cloves, minced)
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¾ tsp salt
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1½ lbs boneless skinless chicken breasts, cut into strips
Cilantro-Lime Rice:
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1 cup long-grain white rice, rinsed
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1½ cups water (or broth for extra flavor)
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¼ tsp salt (plus more to taste)
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Zest of 1 lime + 2 tbsp fresh lime juice
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¼ cup fresh cilantro, chopped
Toppings (Mix & Match!):
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Black beans, corn, salsa, avocado, shredded cheese, sour cream, pickled onions, shredded lettuce — your bowl, your rules!
Instructions
1️⃣ Marinate Chicken (5 mins + 30 mins rest):
Whisk oil, lime juice, chipotles, adobo sauce, garlic, and salt in a bowl. Toss chicken to coat. Marinate 30 mins at room temp (or up to 24 hrs in the fridge).
2️⃣ Make Rice (20 mins):
Boil rice, water, and salt. Cover, reduce heat to low, simmer 15 mins. Remove from heat, let sit covered 5 mins. Fluff, fold in zest, juice, and cilantro.
3️⃣ Cook Chicken (8–10 mins):
Heat skillet over medium-high. Add chicken strips in a single layer (work in batches). Sear 3–4 mins, flip, cook 3–5 mins more until cooked through (165°F). Rest 5 mins before slicing.
4️⃣ Build Bowls:
Spoon rice into bowls. Top with chicken and your fave toppings. Finish with fresh lime juice & extra cilantro. Dig in!
Notes
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Swap protein: Try shrimp, steak, or tofu!
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Make it veggie: Double black beans, add roasted veggies or sweet potatoes.
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Low-carb: Use cauliflower rice or crisp romaine instead.
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Meal-prep: Store rice & chicken separately, assemble fresh. Lasts 4 days!
Nutrition
- Calories: 520 cal Per Bowl
- Fat: 18g
- Carbohydrates: 45g
- Protein: 35g