Homemade Chipotle Chicken Bowls

Macros (Per Serving):

Calories: ~400

Protein: 25g

Carbs: 50g

Fat: 15g

Serving Size: 5 bowls

Cost Per Serving: Less than $4 (excluding oil and spices)

Prep Time: 20 minutes

Marinade Time: 4 hours to overnight

Cooking Time: 30 minutes

Total Time: ~5 hours (including marination)

Ingredient List

Chicken:

3 lbs boneless, skinless chicken thighs

1 small can chipotle peppers in adobo sauce

3 tbsp neutral oil (vegetable, avocado, olive, etc.)

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp ground cumin

1 tbsp smoked paprika

1 tbsp dried oregano

2 tsp salt

2 tsp black pepper

Rice:

3 cups uncooked white rice

3 fresh limes

1 bunch cilantro, finely chopped

3 tbsp neutral oil

2 tsp salt

1 bay leaf

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Beans & Corn:

2 cans (15 oz each) black beans, drained and rinsed

2 cans (15 oz each) corn, drained

8 oz water

2 tsp onion powder

2 tsp garlic powder

2 tsp chipotle chili powder

2 tsp ground cumin

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

Equipment

Large mixing bowl

Grill or grill pan

Large saucepan

Rice cooker or pot for cooking rice

Mixing spoon

Knife and cutting board

Instructions

1. Marinate the Chicken

In a large mixing bowl, add the chicken thighs, 3 tbsp oil, onion powder, garlic powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.

Add the chipotle peppers in adobo sauce and mix well until the chicken is evenly coated.

Cover and marinate in the refrigerator for 4 hours or overnight for best results.

2. Cook the Chicken

Preheat the grill or grill pan to medium-high heat.

Grill the marinated chicken until it reaches an internal temperature of 165°F, turning as needed to cook evenly.

Remove the chicken and let it rest for 10 minutes before slicing.

3. Prepare the Cilantro Lime Rice

Rinse the rice thoroughly under cold water until the water runs nearly clear.

Cook the rice in a rice cooker or a pot with water and the bay leaf. Use the finger-to-crease method for measuring water (touch the rice with your middle finger, and fill water up to the first crease).

Once the rice is cooked, fluff it with a fork and transfer to a mixing bowl.

Add 3 tbsp oil, the juice of 2 limes, half of the chopped cilantro, and 2 tsp salt. Mix gently to combine.

Taste and adjust seasoning as needed.

4. Prepare the Black Beans and Corn

In a large saucepan, combine the drained black beans, corn, and 8 oz water.

Add onion powder, garlic powder, chipotle chili powder, ground cumin, dried oregano, salt, and black pepper.

Stir well and bring to a simmer over low heat. Cover with a lid and cook for 10 minutes.

5. Assemble the Bowls

Divide the cilantro lime rice evenly into 5 bowls.

Add grilled chicken slices to each bowl.

Top with a generous scoop of the black beans and corn mixture.

Garnish with extra cilantro and lime wedges if desired.

Enjoy your homemade chipotle chicken bowls!

Recipe brought to you by easymealpreprecipes. Find their TikTok profile and website through the foloowing links:

www.tiktok.com/@easymealpreprecipes

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Chipotle Chicken Bowls