Name: Chipotle chicken and rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 1 1/2 tsp lime juice; 1/4 cup fresh cilantro, chopped; 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 tbsp chipotle peppers in adobo sauce, minced; 1 tsp olive oil; 1/3 cup canned black beans, drained and rinsed; 3 tbsp salsa; 1 oz romaine lettuce, shredded

Nutrition

Per serving

457 calories

Protein: 41g; 35% of calories
Carbs: 54g; 47% of calories
Fat: 9g; 17% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, rub the chicken breast with the chipotle in adobo and half of the remaining salt.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until opaque in the center. Remove from the heat and rest for 5 minutes before slicing. Done when opaque in the center, 165°F.
In a small bowl, stir the black beans and salsa together with the remaining salt.
Fluff the rice with a fork and stir in the lime juice and chopped cilantro. Place the shredded romaine in the bottom of a bowl. Top with the rice, sliced chicken, and the bean and salsa mixture.

Nutrition

Ingredients

Instructions

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