Chipotle Chicken Bowls
A smoky chipotle in adobo paste, thick enough that it actually needs time to work into the chicken, not just sit on the surface. Overnight if you can manage it.
Butterflying the chicken to an even thickness means it cooks through evenly in the same 4 to 5 minutes per side, no overdone edges waiting on an undercooked centre.
Lime cilantro rice with black beans and corn underneath, fresh toppings kept separate so everything stays exactly as it should be by the time you eat it.
Chipotle Chicken Bowls
CHICKEN · MEAL PREP · EASY
Smoky, evenly cooked, properly meal-prepped
Butterflying the chicken to an even thickness is a small step that solves a common problem, no more thin edges drying out while the thick centre catches up.
The rice gets mixed with lime, cilantro, black beans and corn right in the pot, so there's no separate side to cook and no extra dishes.
Fresh toppings stored separately mean the cheese, tomato and yogurt stay exactly as they should be, not sitting soggy against hot rice all week.
Chipotle Chicken Bowls
Ingredients
Chicken & Marinade
- 900 g Chicken Breast Butterflied
- 60 g Chipotle In Adobo Chopped
- 15 ml Olive Oil
- 15 ml Lime Juice
- 4 Garlic Cloves Minced
- 6 g Ground Cumin
- 6 g Smoked Paprika
- 2 g Dried Oregano
- Salt & Pepper
Rice
- 300 g Jasmine Rice Washed
- 550 g Cold Water
- ½ Lime Zest & Juice
- 5 g Coriander (Cilantro) Chopped
- 250 g Black Beans Rinsed
- 250 g Corn Kernels Rinsed
- Salt
Fresh Toppings
- 100 g Mozzarella Cheese Grated
- 200 g Cherry Tomatoes Halved or Quartered
- ½ Red Onion Diced
- 100 g High-Protein Greek Yogurt
- Coriander (Cilantro) Optional
- Lime Wedges Optional
Method
- In a bowl, combine the chopped chipotle in adobo sauce, olive oil, lime juice, garlic, ground cumin, smoked paprika, oregano, salt, and pepper to form a smooth paste. Coat the chicken breasts thoroughly, cover, and refrigerate for at least 30 minutes (overnight is best for optimal flavour).
- Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, cold water and salt to a saucepan. Bring to a boil, then cover with a lid and reduce the heat to low. Cook for 12 minutes. Turn off the heat and leave covered for 4 minutes to steam. Fluff with a fork and add the lime zest and juice, coriander (cilantro), black beans and corn kernels. Mix well and set aside.
- Heat a pan over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden and the internal temperature reaches 74°C (165°F). Remove from the pan and rest for 5 minutes, then slice or dice.
- Prepare the fresh toppings. Grate the cheese, slice the cherry tomatoes and dice the red onion.
- Divide the rice evenly across 5 x 750ml meal prep containers. Top with the sliced or diced chicken and grated cheese. Portion the cherry tomatoes, red onion, coriander (cilantro), high-protein yogurt, and lime wedges into separate containers if you have extra containers available. If not, this can be prepared fresh or stored with the chicken and rice, but will need to be removed before reheating.
What is chipotle in adobo?⌄
Smoked, dried jalapeños canned in a tangy tomato-based sauce. It brings a deep, smoky heat that's hard to replicate with regular chilli powder alone.
Why butterfly the chicken breast?⌄
It creates an even thickness across the whole breast, so it cooks through in the same time without the outside overcooking before the centre is done.
Can I use canned black beans and corn straight from the tin?⌄
Yes, just rinse them well first to wash off the canning liquid, which can taste tinny and add unnecessary sodium.
Why keep the toppings separate instead of adding them now?⌄
The tomato, onion, cheese and yogurt are all best fresh and shouldn't be frozen. Keeping them separate means they stay exactly as they should be until you're ready to eat.
