Chipotle Chicken Bowls
High-protein chicken bowls with cilantro lime rice, black beans, and roasted peppers. A clean, balanced meal that reheats well all week.
Nutrition Per Serving
520
Calories
42g
Protein
55g
Carbs
12g
Fat
Ingredients
- 2 lbs Chicken breast
- 2 cups dry Jasmine rice
- 1 can (15 oz) Black beans
- 3, diced Bell peppers
- 1, diced Red onion
- 3 Limes
- 1 bunch Cilantro
- 2-3 peppers + sauce Chipotle peppers in adobo
- 2 tbsp Olive oil
- 1 tbsp Cumin
- 1 tsp Garlic powder
- to taste Salt & pepper
Prep Steps
Marinate the chicken
Blend chipotle peppers with adobo sauce, lime juice, cumin, garlic powder, salt, and olive oil. Coat chicken breasts and let sit for at least 15 minutes (or overnight for best results).
Cook the rice
Cook jasmine rice according to package directions. When done, fluff and fold in chopped cilantro and the juice of one lime.
Roast the vegetables
Toss diced bell peppers and red onion with olive oil, salt, and pepper. Spread on a sheet pan and roast at 400°F for 20 minutes until lightly charred.
Grill the chicken
Grill or pan-sear marinated chicken over medium-high heat, about 6-7 minutes per side until internal temp hits 165°F. Rest 5 minutes, then slice.
Prep the beans
Drain and rinse black beans. Warm in a small pot with a pinch of cumin and salt.
Assemble the bowls
Divide rice, beans, roasted vegetables, and sliced chicken evenly across 5 containers. Squeeze lime over each bowl.
Prep Tips
- Marinate chicken overnight for the best flavor
- Keep lime wedges separate and squeeze fresh when reheating
- Add avocado or salsa fresh at mealtime — don't prep those ahead
Storage
Refrigerate for up to 5 days. Reheat in the microwave for 2-3 minutes.