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High Protein Chicken Bowl

Chipotle Chicken Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 chipotle peppers from a can, plus 1 tbsp adobo sauce
  • 2 tbsp fresh lime juice, divided
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 3/4 tsp kosher salt, divided
  • 2 tbsp olive oil
  • 1 cup dry quinoa, rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup fire-roasted frozen corn, thawed
  • 1 large avocado, diced
  • 1 cup halved cherry tomatoes
  • 1/2 small red onion, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 3 tbsp chopped fresh cilantro, plus more for serving

Method
 

  1. Mix chipotle peppers, 1 tbsp adobo sauce, 1 tbsp lime juice, garlic, cumin, and 1/2 tsp salt. Pound chicken to 1/2 inch thick and coat in the marinade.
  2. Cook quinoa in 2 cups water for about 12 minutes, then let it steam off the heat.
  3. Sear chicken in olive oil over medium-high heat for 4 minutes per side, until 165°F.
  4. Whisk yogurt, remaining lime juice, cilantro, and remaining salt. Thin with water if needed.
  5. Slice chicken, assemble bowls with quinoa, beans, corn, avocado, tomatoes, onion, and chicken, then drizzle sauce over the top.

Notes

If you have time, let the chicken marinate for 30 minutes at room temperature or up to overnight in the fridge. The flavors deepen, but the bowl still works beautifully with a quick 10-minute rest. Any leftover chipotle sauce keeps well in the fridge for 3 days and doubles as a dip for veggies.