Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 tbsp chipotle peppers in adobo sauce
- 1 tbsp olive oil (plus more for cooking)
- 1 lime (juiced)
- 2 cloves garlic (minced)
- 1 cup brown rice
- 1 can (15 oz) black beans (drained)
- 1 cup diced tomatoes (fresh or canned)
- 1 avocado (diced)
- ½ cup fresh cilantro (chopped)
Instructions
- In a bowl, mix chipotle peppers, olive oil, lime juice, minced garlic, salt, and pepper to create the marinade.
- Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes.
- Cook brown rice according to package instructions using vegetable broth for extra flavor.
- Heat olive oil in a skillet over medium-high heat; cook marinated chicken thighs for 5-7 minutes on each side until browned and cooked through.
- Remove chicken; add black beans and diced tomatoes to the skillet, stirring until warmed.
- Assemble bowls by layering rice first, followed by sliced chicken, black bean-tomato mix, diced avocado, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 120mg