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Chipotle Chicken Bowl with Black Beans, Veggies, and Lime Cilantro Rice Recipe

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★★★★★

4.4 from 69 reviews

A flavorful and colorful Chicken Bowl recipe featuring marinated grilled chicken, sautéed bell peppers and onions, seasoned black beans, and cilantro lime rice, topped with Greek yogurt and fresh avocado. Perfect for a balanced and satisfying meal.

Ingredients

Scale

Chicken Marinade

  • 2 pounds chicken breasts (cubed)
  • 1/4 cup chipotle peppers in adobo
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 2 teaspoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 tablespoons water

Beans

  • 2 (15-ounce) cans black beans
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon oregano

Rice

  • 2 cups cooked rice
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro

Veggies

  • 3 medium bell peppers (cut into strips)
  • 1 large onion (thinly sliced)
  • 1 tablespoon avocado oil (plus 1 tablespoon extra for cooking veggies)
  • Salt and pepper (to taste)

Toppings

  • Plain Greek yogurt (as desired for topping)
  • Fresh avocado (sliced or diced, as desired)
  • Lime wedges (for squeezing over bowls)

Instructions

  1. Blend Marinade: In a blender, combine the chipotle peppers in adobo, Greek yogurt, honey, lime juice, salt, cumin, and water. Blend until the marinade is smooth and well incorporated.
  2. Marinate Chicken: Pour the prepared marinade over the cubed chicken breasts. Stir gently to coat all pieces evenly. Let the chicken marinate for 10-15 minutes while you prepare other ingredients.
  3. Simmer Beans: In a saucepan, add the black beans along with minced garlic, cumin, and oregano. Do not drain or rinse the beans. Stir to combine and simmer over low heat for about 10 minutes, allowing flavors to meld.
  4. Season Rice: Add salt, chopped fresh cilantro, and lime juice to the cooked rice. Stir thoroughly. Taste and adjust seasoning as needed.
  5. Heat Skillet: Preheat a cast iron skillet over medium-high heat and add 1 tablespoon of avocado oil.
  6. Add Chicken: Place the marinated chicken cubes into the hot skillet in a single layer.
  7. Cook Chicken: Cook the chicken for approximately 5-6 minutes on each side until the chicken is firm, cooked through, and has some charred bits for extra flavor.
  8. Add Veggies: Remove the cooked chicken to a plate. Add 1 more tablespoon of avocado oil to the skillet, then add the sliced bell peppers and onions. Season with salt and pepper, tossing well to coat the vegetables in oil.
  9. Cook Veggies: After 1-2 minutes over medium-high heat, reduce the heat to medium and continue cooking until the vegetables are tender and soft, about 5-7 minutes.
  10. Assemble Bowls: Divide the cilantro lime rice, sautéed veggies, black beans, and cooked chicken into bowls. Top with a dollop of Greek yogurt, fresh avocado slices, and a squeeze of lime juice. Serve immediately and enjoy!

Notes

  • For extra heat, add more chipotle peppers or some cayenne pepper to the marinade.
  • Use any cooked rice on hand such as white, brown, or jasmine rice.
  • Leftover bowls can be stored in the refrigerator for up to 3 days; reheat thoroughly before eating.
  • To keep the recipe dairy-free, omit the Greek yogurt topping or substitute with a dairy-free yogurt alternative.
  • You can grill the chicken instead of cooking in a skillet for a smoky flavor.

Keywords: Chicken bowl, chipotle chicken, cilantro lime rice, black beans, sautéed bell peppers, healthy chicken recipe, quick dinner, easy meal prep, Mexican flavors

Find it online: https://epicrecipebox.com/chipotle-chicken-bowl-with-black-beans-veggies-and-lime-cilantro-rice-recipe/