Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 3 tablespoons chipotle peppers in adobo sauce, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked rice or quinoa
- Fresh toppings: diced tomatoes, sliced avocados, chopped cilantro, lime wedges
- Optional: shredded cheese, sour cream, or hot sauce
Instructions
- Combine the minced chipotle peppers, cumin, smoked paprika, garlic powder, salt, pepper, and 1 tablespoon of olive oil in a small bowl. Rub this marinade evenly over the chicken pieces and let it sit for at least 15 minutes, or up to 2 hours for more intense flavor.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until fully cooked and slightly charred. Let the chicken rest before slicing.
- Divide cooked rice or quinoa into bowls. Top with sliced chipotle chicken and fresh toppings like diced tomatoes, sliced avocados, chopped cilantro, and lime wedges. Add shredded cheese or sour cream for extra richness if desired.
Notes
- Adjust spice level by adding more or fewer chipotle peppers.
- Marinate the chicken for at least 1-2 hours for deeper flavor.
- Use high-quality chipotle in adobo sauce for optimal smoky taste.
- Squeeze fresh lime juice over the bowls before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg
