Chipotle Chicken Bowl
A simple dinner bowl that's packed with that Mexican flavour!
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Servings: 4 servings
Ingredients
Chipotle Chicken
- 2 tbsp olive oil
- ½ cup chipotle sauce store bought and extra for serving
- Juice from a lime
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cumin powder
- ½ tsp cayenne pepper optional
- 1 tsp fine sea salt or more to taste
- 4 large chicken fillets butterflied or halved lengthwise
White Rice
- 1 ½ cups rice of choice washed and drained
- 2 ¼ cups water hot
- 2 tbsp butter
- 1 tsp fine sea salt
Salsa
- ½ cup sweetcorn kernels drained
- ½ small red onion diced
- 1 medium avocado peeled and cubed
- ½ cup baby tomatoes cut into quarters
- 1 small jalapeno cored and finely diced
- ¼ cup fresh coriander roughly chopped
- Juice from a lime
- 1 tbsp olive oil
Instructions
Chipotle Chicken
- Slice the chicken breasts in half, lengthwise and place in the bowl. Mix until well coated. Add all the chipotle chicken ingredients a medium bowl and mix until the chicken fillets is well combined. Refrigerate for 30 minutes or overnight. Meanwhile make the rice.
- Bring a medium skillet to a medium-high heat. Once warm, add a dash of vegetable oil, add the chicken and flip once browned and repeat on the other side. Set aside. Note: cook the chicken in batches if needed.
White Rice
- Start by rinsing the rice until cold water until the water runs clear. Add the hot water and bring to a boil, uncovered. Continue boiling until the water has evaporated. Turn off the heat, cover, and allow to steam for 10 minutes. Fluff up with a fork. Add butter and salt and set aside.
Salsa
- Add all the ingredients together. Mix and serve, that's it!