High Protein Low Cal Chipotle Lime Chicken Bowls
Directions
- 1Cut the chicken into bite-sized cubes.
- 2In a bowl, combine the chicken with olive oil, chipotle pepper in adobo sauce, adobo sauce, lime juice, smoked paprika, cumin, garlic powder, onion powder, chili powder, cayenne pepper, salt, and pepper.
- 3Allow the chicken to marinate while prepping the rest.
- 4Finely chop the red onion and thinly slice the red bell pepper.
- 5Sauté the red onion and red bell pepper in a medium-high heat skillet until softened.
- 6Add in a cup of fire roasted corn and black beans.
- 7Mix until everything is well incorporated.
- 8Season with salt and pepper and set aside.
- 9Add the marinated chicken to a medium-high heat pan and cook until golden brown.
- 10In a food processor, combine avocado, parsley, cilantro, lime juice, minced garlic, olive oil, salt, pepper and water and blend until smooth.
- 11Mix everything together in a bowl with your choice of rice.
- 12Garnish with fresh cilantro.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp adobo sauce
- 2 lime juice
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp chili powder
- 0.25 tsp cayenne pepper
- 1 salt
- 1 pepper
- 2 cups cooked quinoa or brown rice
- 1 can corn
- 1 cup black beans
- 1 red bell pepper
- 0.5 red onion
- 0.25 cup fresh cilantro
- 0.5 avocado
- 1 tbsp dry parsley
- 0.25 cup cilantro
- 0.5 lime juice
- 1 garlic clove minced
- 1 tbsp olive oil
- 1 salt
- 1 pepper
- 0.25 cup water
Equipment
knifecutting boardbowlfood processorskilletpan