Chipotle Chicken Protein Bowl

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 3 tablespoons chipotle peppers in adobo sauce, minced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 1/2 cups cooked white rice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup pico de gallo
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Method

1. 1

   In a bowl, whisk together the minced chipotle peppers, olive oil, garlic, lime juice, cumin, smoked paprika, and salt.

2. 2

   Add the chicken breasts to the marinade, turning to coat evenly. Cover and marinate in the refrigerator.

   30:00 · Marinate chicken
3. 3

   Heat a 9-inch skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6 minutes per side.

   12:00 · Cook chicken
4. 4

   Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

   5:00 · Rest chicken
5. 5

   While the chicken cooks, stir the chopped cilantro and remaining lime juice into the cooked rice.

6. 6

   In a small saucepan over medium heat, warm the black beans and corn together until heated through, about 5 minutes.

   5:00 · Warm beans and corn
7. 7

   Divide the cilantro-lime rice among four bowls. Top each with black beans, corn, sliced chicken, pico de gallo, avocado slices, shredded cheddar, and a dollop of sour cream.