Ingredients
Scale
- 4 boneless skinless chicken breasts (1.5 lbs)
- 2 tbsp olive oil
- 2 chipotle peppers in adobo sauce, chopped
- 3 garlic cloves, minced
- Juice of 1 lime
- 1 tsp brown sugar
- 2 cups cooked rice or quinoa
- Avocado slices
- Salsa
- Diced tomatoes
- Bell peppers
- Fresh cilantro
Instructions
- 1. Marinate the Chicken: In a bowl, mix olive oil, chipotle peppers, minced garlic, lime juice, and brown sugar. Add chicken breasts to coat well; marinate for at least 30 minutes.
- 2. Cook the Chicken: Heat a skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and fully cooked.
- 3. Prepare Your Base: While the chicken cooks, prepare rice or quinoa according to package instructions.
- 4. Chop Your Veggies: Dice your preferred toppings while the chicken is cooking.
- 5. Assemble Your Bowls: Layer the cooked rice or quinoa in each bowl; slice the cooked chicken and place it on top.
- 6. Add Toppings: Finish with avocado slices, salsa, and other toppings of your choice.
Notes
- For added flavor, let the chicken marinate longer if time allows.
- Feel free to swap rice for quinoa or include black beans for extra protein.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 490
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg