Chipotle Chicken and Rice

A vibrant and satisfying bowl featuring seasoned chicken and fluffy rice, topped with a fresh corn and black bean salsa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $4.30/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• quick
• healthy
• savory
• fresh

Ingredients

• 0.5 cup instant rice (uncooked)
• 1 cup water
• 6 ounce chicken breast (cooked, shredded or diced)
• 1 tablespoon olive oil
• 1 teaspoon chipotle chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.13 teaspoon black pepper
• 0.25 can black beans (rinsed, drained)
• 0.25 cup frozen corn (thawed)
• 1 tablespoon red onion (finely diced)
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice
• 0.25 avocado (sliced)

Instructions

1. Cook instant rice according to package directions, typically boiling 1 cup water, adding 1/2 cup rice, covering, removing from heat, and letting stand for 5-7 minutes. Fluff with a fork.
2. While rice cooks, heat olive oil in a small skillet over medium heat. Add cooked chicken, chipotle chili powder, cumin, garlic powder, salt, and black pepper. Sauté for 3-5 minutes until chicken is heated through and well-coated with spices.
3. In a small bowl, combine rinsed black beans, thawed corn, diced red onion, chopped fresh cilantro, and lime juice. Mix gently to create the salsa.
4. Assemble the bowl: place cooked rice in a bowl, top with seasoned chicken, black bean and corn salsa, and sliced avocado. Serve immediately.

Notes

Using pre-cooked chicken saves time. You can use a rotisserie chicken or pre-cook chicken breast ahead of time.

Nutrition (per serving)

• Calories: 728
• Protein: 51.3 g
• Carbohydrates: 74.8 g
• Fat: 26.6 g
• Fiber: 10.2 g
• Sodium: 1040 mg
• Saturated Fat: 3.7 g
• Sugar: 5.9 g
• Cholesterol: 120 mg