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Chipotle-inspired chicken served over cilantro lime rice with toppings for assembly; great for meal prep.
30 min
Prep Time
20 min
Cook Time
2 hrs 50 min
Total Time
4
Servings
Cooked rice and cooked chicken keep in the fridge 3 to 4 days. To freeze, portion into 1 to 2 cup portions and freeze up to one month. Store components separately for meal prep and keep toppings off until serving.
Stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight.
Heat a large pan over medium-high heat. Remove chicken from marinade and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
Add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15 to 18 minutes.
Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.
Arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocado or guacamole, corn, black beans, and red onions.