Spicy Chipotle Chicken Bowl with Cilantro Lime Rice and Black Bean Corn Salad
T
Maya
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2 meals
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Tonight, we're making Spicy Chipotle Chicken Bowls! First, get the rice going as it takes 20 minutes. While it simmers, chop veggies for the black bean corn salad and whisk up that smoky chipotle marinade. The chicken only needs 15 minutes to soak up the flavors. Then, a quick sauté of the chicken, and it's bowl assembly time! Cilantro-lime rice, vibrant salad, tender chicken – dinner's ready in under an hour. Enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken breast
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
Fresh Produce & Herbs
- 1 bunch cilantro
- 2 ears corn
Seasonings & Spices
- 2 cloves garlic
- 2 chipotle peppers adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- to taste salt
- to taste black pepper
Pantry Items
- 1 cup long grain rice
- 1 can black beans
- 1 can corn
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
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