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 tsp salt; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped; 6 oz boneless skinless chicken breast, patted dry; 1 tbsp chipotle peppers in adobo sauce, finely chopped; 1 tsp olive oil; 1/4 cup canned black beans, drained and rinsed; 3 tbsp salsa; 1 oz romaine lettuce, shredded

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and one third of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, place the chicken between two sheets of plastic wrap and pound to an even 3/4 inch thickness. Rub both sides with the chopped chipotle in adobo and another third of the 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, lowering the heat slightly if the coating darkens too quickly. Done when opaque in the center, 165°F.
Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, fluff the rice with a fork and stir in the lime juice, cilantro, and the remaining salt.
Slice the rested chicken against the grain. Place the rice in a bowl and top with the sliced chicken, black beans, salsa, and shredded lettuce.

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Ingredients

Instructions

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