Chipotle Chicken, Black Bean & Corn Rice Bowls
Tender chipotle chicken served over brown rice with black beans, corn, tomatoes, cabbage, and avocado for a filling, budget-friendly bowl.
- Calories
- 720
- Protein
- 47g
- Carbs
- 78g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 50 min total
- boneless skinless chicken breast1 1/2 lb
- brown rice1 cup
- black beans, drained2 can
- frozen corn2 cup
- canned diced tomatoes (no-salt-added)2 can
- shredded cabbage4 cup
- avocado2
- chipotle peppers in adobo1/2 cup
- garlic clove2 clove
- taco seasoning2 tbsp
- lime1
- salt & black pepper1/2 tsp
Instructions
- 1Rinse the brown rice, combine it with water, and simmer until tender; let it stand briefly off the heat before fluffing.
- 2Season the chicken with taco seasoning, salt, and pepper. Cook it in a skillet over medium heat until browned and fully cooked, then transfer it to a plate and slice it.
- 3Add the garlic, tomatoes, chipotle peppers, black beans, and corn to the skillet. Simmer until hot and slightly thickened.
- 4Warm the cabbage briefly in the skillet or leave it crisp, according to preference.
- 5Divide the rice among bowls and top with the bean mixture, cabbage, sliced chicken, and avocado. Finish with lime juice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.