Name: Chipotle chicken and rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 3/4 tsp salt; 1/3 cup canned black beans, drained and rinsed; 5 oz boneless skinless chicken breast, sliced into bite size pieces; 2 tsp chipotle in adobo, finely chopped; 1 1/2 tsp lime juice; 1 tsp olive oil; 1.5 oz tomato, diced; 1 1/2 tbsp red onion, finely diced; 1/4 cup fresh cilantro, chopped; 2 tbsp avocado, sliced

Nutrition

Per serving

471 calories

Protein: 40g; 34% of calories
Carbs: 54g; 45% of calories
Fat: 11g; 20% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the chicken with the chipotle in adobo, half the lime juice, and a pinch of the remaining salt. In a separate bowl, combine the tomato, red onion, and cilantro with the rest of the lime juice and a pinch of salt to make the salsa.
Heat the olive oil in a 12-inch skillet over medium high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Fluff the cooked rice with a fork and stir in the black beans to warm them through. Scoop the rice and beans into a bowl and top with the chipotle chicken, fresh salsa, and avocado.

Nutrition

Ingredients

Instructions

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