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Chipotle-inspired chicken served over cilantro lime rice with toppings for bowls; great for meal prep.
30 min
Prep Time
20 min
Cook Time
2 hrs 50 min
Total Time
4
Serves
4
Servings
Store cooked rice and chicken in airtight containers in the fridge for 3 to 4 days. To freeze, cool and portion into freezer-safe bags for up to one month.
Stir together oil, lime juice, chopped chilis, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and refrigerate 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 rice and salt 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 with lime zest, lime juice, cilantro, and additional salt to taste.
Arrange rice and lettuce in the bottom of serving bowls. Top with chicken, diced tomatoes, diced avocado or guacamole, corn, black beans, and red onion.