Today I want to share with you one of the best recipes I’ve come across in a while. Not only is this Chipotle Chicken and Cilantro Lime Rice Bowl delicious, but it is one of the easiest to make any day of the week.
Also, one of the things I like about this recipe is how versatile it is. You can easily use the chicken marinade part of the recipe to flavor chicken to use with any other meal. The same goes for the rice if you choose to use it as a side with another dish.
Let’s take a look…
Prep Time: 10 minutes
Cook Time: 20 minutes
For the Chicken Marinate
4 boneless, skinless chicken breasts halves
½ a Lime, juiced
¼ cup olive oil
1 packet taco spice mix
½ teaspoon tomato paste (optional)
For the Rice
2 cups long grain rice
3.5 cups water
2 tablespoons butter
2 teaspoons salt
Bunch of cilantro
Quick Tip: Use Uncle Ben’s Whole Grain Rice packets in place of cooking rice if you choose to save time.
For the Burrito Salad
¾ cup sliced bell peppers (any color combo)
½ cup diced tomatoes
½ cup diced onions
½ cup of canned corn
½ cup of canned black beans
1 cup chopped Romaine lettuce
2 scallions chopped
Small bunch of cilantro chopped
¼ cup sour cream
Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside. The cilantro and lemon will be added later before serving.
In a medium bowl, mix the halved chicken breast with the olive oil, tomato paste, and taco spice mix. Squeeze half of a lime on the mixture and mix. Cover the chicken and allow to marinate in fridge for anywhere from 15 minutes-3 days.
Heat a grill, griddle or pan on medium-high heat, place chicken on grilled and cook for 5 minutes on each side. Remove from heat and set aside.
While the chicken is on the grill chop all of the veggies, and salad. After the chicken has finished cooking and the rice is ready, in a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime. Spoon the rice into bowls, top with salad mixture (beans, corn, bell peppers, tomatoes, onions, and cilantro). Place chicken on top and top with 1 teaspoon of sour cream and chopped scallions.
There you have it! I look forward to hearing what you think about this one. It is quickly becoming a favorite of mine.