Chipotle Chicken Rice Salad Bowls
Tender chipotle chicken served over rice with pinto beans, corn, tomato, and lettuce; designed for two servings.
- Calories
- 790
- Protein
- 55g
- Carbs
- 76g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 38 min total
- boneless skinless chicken breast, sliced2 lb
- white rice1 lb
- pinto beans, drained1 can
- corn kernels2 cup
- tomato, diced1 lb
- romaine lettuce, shredded6 oz
- canned chipotle peppers in adobo1 oz
- garlic (minced)1 tsp
- cooking oil4 tsp
- cinnamon1/4 tsp
Instructions
- 1Cook the rice according to the package directions.
- 2Warm the oil in a skillet over medium heat. Add the chicken, garlic, and chipotle peppers, and cook in the center, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
- 3Add the pinto beans and corn and cook until hot.
- 4Serve the chicken mixture over rice with diced tomato and shredded romaine.
- 5Use the cinnamon sparingly in the rice if desired for a subtle Mexican-style flavor.
Let Ember plan your whole week
Our little flame builds a full week of meals like this one — plus workouts and the grocery list — around your goal, your tastes, and your budget.
Start My Journey3 free recipes, every Friday
Ember picks his favorites from the week’s real meal plans. One email, Fridays only, unsubscribe anytime.
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.