Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs
- Chipotle peppers in adobo sauce: 2 peppers, chopped
- Adobo sauce from can: 2 tablespoons
- Olive oil: 1 tablespoon
- Lime juice: 1 tablespoon
- Garlic powder: 1 teaspoon
- Cooked rice: 2 cups
- Black beans: 1 (15-ounce) can, rinsed and drained
Instructions
- Step 1: In a bowl, combine the chopped chipotle peppers, adobo sauce, olive oil, lime juice, and garlic powder. Mix well.
- Step 2: Place the chicken breasts in a resealable bag or shallow dish. Pour the chipotle mixture over the chicken, ensuring it's evenly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 3: Preheat grill or skillet to medium-high heat. Remove chicken from the marinade (discard the marinade) and cook for 6-8 minutes per side, or until fully cooked through and internal temperature reaches 165°F (74°C).
- Step 4: Let the chicken rest for a few minutes, then shred or dice it.
- Step 5: Assemble the bowls. Place cooked rice in a bowl, top with shredded chipotle chicken, and black beans. Add your favorite toppings such as salsa, corn, avocado, or sour cream.
Notes
- Store leftover components separately in airtight containers in the refrigerator to prevent soggy rice.
- For best results, reheat the chicken separately from the rice to maintain texture; a quick pan-fry works wonders.
- Garnish your bowl with a dollop of Greek yogurt for a tangy, lighter alternative to sour cream.
- For a deeper smoky flavor, briefly char the chipotle peppers over an open flame before chopping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American