Chipotle Chicken Bowl

Ingredients:

For the Chicken Marinade

• 1 1/2 lbs boneless, skinless chicken thighs or breasts

• 3 tablespoons olive oil

• 3 tablespoons adobo sauce from a can of chipotle peppers

• 2 chipotle peppers from the can, minced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• Juice of 1 lime

For the Cilantro-Lime Rice

• 1 cup long-grain white rice

• 2 cups water

• 1 tablespoon olive oil

• Juice of 1 lime

• 1/2 cup fresh cilantro, chopped

• Salt to taste

For the Black Beans

• 1 can black beans, drained and rinsed

• 1 teaspoon olive oil

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

For the Corn Salsa

• 1 cup corn kernels (fresh, canned, or frozen and thawed)

• 1/4 cup red onion, finely chopped

• 1 jalapeño, finely chopped

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Salt and pepper to taste

Additional Toppings

• Diced tomatoes or salsa

• Shredded lettuce

• Guacamole or sliced avocado

• Shredded cheese

• Sour cream

• Sliced radishes (optional)

• Lime wedges

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the olive oil, adobo sauce, minced chipotle peppers, minced garlic, ground cumin, dried oregano, smoked paprika, salt, pepper, and lime juice.

• Add the chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

2. Cook the Chicken:

• Preheat a grill or skillet over medium-high heat.

• Remove the chicken from the marinade and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

• Let the chicken rest for a few minutes, then chop into bite-sized pieces.

3. Prepare the Cilantro-Lime Rice:

• Rinse the rice under cold water until the water runs clear.

• In a medium saucepan, bring the water to a boil. Add the rice and olive oil, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.

• Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in lime juice, chopped cilantro, and salt to taste.

4. Prepare the Black Beans:

• In a small saucepan, heat the olive oil over medium heat. Add the black beans, ground cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through.

5. Prepare the Corn Salsa:

• In a bowl, combine the corn, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well.

6. Assemble the Chicken Bowl:

• In individual bowls, start with a base of cilantro-lime rice.

• Add a portion of black beans and the chopped chicken.

• Top with corn salsa, diced tomatoes or salsa, shredded lettuce, guacamole or sliced avocado, shredded cheese, sour cream, and any other desired toppings.

• Serve with lime wedges on the side.