Description
Better Than Chipotle Chicken Bowls? Yes, please!! These comfort bowls are full of so much flavor and hit the spot every single time. It’s either you’ll eat the whole bowl or you’ll eat the whole bowl, there’s no in between.
Ingredients
Scale
Chicken
- 3–4 pounds boneless, skinless chicken thighs (I use a whole packet from Costco)
- 1/2–1 can chipotle peppers in adobo sauce (depending on spice preference)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
Rice
- 1.5 cups long grain rice
- 3 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 bay leaves
- 1/2 cup chopped cilantro (optional)
- 1 tablespoon each of lemon and lime juice (optional)
Salsa
- 4 roma tomatoes, chopped
- 1/2 medium red onion, chopped
- 1/2 cup chopped cilantro (can substitute green onions if you dislike cilantro)
- 1/2 lemon, juiced
- 1 lime, juiced
- 1 teaspoon salt
Guacamole
- 5 large ripe avocados
- 1/2 medium red onion, chopped
- 1/2 cup chopped cilantro (optional)
- 1 lemon, juiced
- 1 lime, juiced
- 1 teaspoon salt
Instructions
Chicken
- Cut off excess fat and rinse in vinegar and water.
- In a blender, mix 1/2-1 can of chipotle peppers in adobo sauce (depending on spice preference), cumin, chili powder and salt.
- Pour sauce over chicken and marinate for 30 minutes or longer for more flavor.
- On a hot grill, grill chicken for 5 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit.
- Chop into bite size squares right before serving.
Rice
- Rinse rice until water runs clear.
- In a medium pot or rice cooker; add rice, water, salt, olive oil, bay leaves and cook rice as your normally do.
- Once rice is cooked, mix in cilantro, lemon and lime juices. (optional)
Salsa
- In a medium bowl, mix in all salsa ingredients.
- Set aside in the fridge until ready to serve.
Guacamole
- Peel, pit and mash avocados.
- Mix in all remaining ingredients.
- Set aside in the fridge until ready to serve.
1 Bowl Assembly
- Add 1/2 cup rice (or desired amount)
- Add 2 chicken thighs chopped
- Add desired amount of salsa and guacamole
- Add optional toppings such as cheese or sour cream
Notes
- If you want to scale this recipe down, keep in mind that 1 pound of chicken is usually 4 thighs and I use 2 thighs per bowl. Also, 1 cup dry rice makes approximately 3 cups cooked.
- If you dislike cilantro, you can replace with green onions in the salsa and omit everywhere else. I didn’t have cilantro one week and this recipe still tasted great!
Nutrition
- Serving Size: 1 Bowl
- Calories: 609
- Sugar: 3 g
- Sodium: 854 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 26 g
- Trans Fat: 0
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 45 g
- Cholesterol: 180 mg
