This recipe is a flavorful and hearty Chipotle Chicken Salad Bowl that combines tender chicken breast, fresh produce, and a zesty chipotle lime dressing. Perfect for a healthy and satisfying meal, this dish is packed with vibrant colors and bold flavors. It's a great way to enjoy a wholesome meal that's both nutritious and delicious.
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Season the chicken breast with garlic powder and salt. Heat avocado oil in a skillet over medium heat.
Cook the chicken breast until golden brown and fully cooked, about 6-8 minutes per side. Remove from heat and let it rest before slicing.
Rinse the white rice under cold water. In a pot, bring water to a boil and add the rice.
Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender. Fluff with a fork and set aside.
Chop the romaine lettuce, tomatoes, red onion, and cilantro. Slice the avocado and set aside.
In a large bowl, combine the lettuce, tomatoes, onion, cilantro, black beans, and corn.
Blend chipotle chilis, lime juice, and lime zest until smooth. Adjust seasoning if needed.
Layer the cooked rice at the bottom of the bowl. Add the salad mixture on top.
Top with sliced chicken and avocado. Drizzle the chipotle lime dressing over the bowl.
For extra flavor, marinate the chicken in lime juice and garlic powder for 30 minutes before cooking.
Use fresh corn instead of frozen for a sweeter taste.
Adjust the spice level by adding more or fewer chipotle chilis.
Can I use a different type of rice?
Yes, you can use brown rice or jasmine rice as a substitute for white rice.
Can I make this recipe vegetarian?
Yes, you can replace the chicken with grilled tofu or tempeh for a vegetarian option.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use canned corn instead of frozen?
Yes, canned corn can be used as a substitute for frozen corn.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any gluten ingredients.
