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Chipotle-Style Chicken Bowl

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A bright, smoky bowl featuring adobo-spiced chicken, fluffy rice, and crunchy romaine, perfect for weeknight dinners or work lunches.

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 cups long-grain white rice
  • 3 cups water
  • 1/2 tsp salt (for rice)
  • 1 tbsp olive oil (for chicken)
  • 2 tbsp adobo sauce (from a can of chipotle peppers)
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 1/4 cup red onion, finely chopped
  • 1 cup frozen or canned corn (drained if canned)
  • 1 can black beans (drained and rinsed)
  • 2 limes (juice)
  • 1/2 cup fresh cilantro, chopped
  • 2 cups romaine lettuce, chopped
  • 1 cup Monterey jack cheese, shredded
  • 1 medium avocado or prepared guacamole
  • Sour cream or Greek yogurt (for topping)

Instructions

  1. Start the rice: In a medium saucepan, combine the rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Lower to a simmer, cover, and cook 15–20 minutes until tender. Fluff with a fork and leave covered.
  2. Marinate the chicken: Toss the chicken thighs with olive oil, adobo sauce, cumin, oregano, and black pepper. Let sit for at least 10 minutes.
  3. Sear the chicken: Heat a large skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes per side until browned. Let rest for 5 minutes, then slice.
  4. Sauté the veg: In the same skillet, add garlic, onion, and corn. Sauté for 3–5 minutes until onion is translucent.
  5. Build the bowls: Lay a bed of romaine in each bowl. Add rice, sliced chicken, black beans, and corn mix. Sprinkle with cilantro.
  6. Finish: Top with cheese, avocado, and sour cream. Squeeze lime juice over everything and serve immediately.

Notes

Swap long-grain rice for brown rice or quinoa. Use tofu or grilled chicken for leaner protein.

Find it online: https://www.wholesomeeasy.com/chipotle-style-chicken-bowl/