- Chipotle Chicken Lunch Bowl
Chipotle Chicken Lunch Bowl
Meal Tags: Lunch, Make-ahead
Dietary Tags: Egg-free, Gluten-free, Nut-free
Chipotle Lime Crema
- 1/2 cup sour cream
- 1 lime, juice
- 1/2 chipotle pepper in adobo sauce, minced
- 1/2 garlic clove, grated
- Salt to taste
- 1 tbsp oil
- 1 lb ground chicken
- 1 yellow onion, diced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
Chipotle Chicken Bowl
- 4 cups cooked rice
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup quartered cherry tomatoes
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
To make the chipotle lime crema, in a small bowl, combine the sour cream, lime juice, chipotle pepper, and garlic. Season with salt to taste. Set it aside.
To make the chipotle chicken, in a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet, and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken is no longer pink, about 5 to 7 minutes. Add the onion, orange bell pepper, and red bell pepper. Continue to cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and ground cumin. Continue to cook until the spices are fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
To assemble the bowls, scoop some rice into the bottom of each serving dish. Top it with the black beans, corn kernels, tomatoes, and the chipotle chicken mixture. Spoon some of the lime crema on top.
Serve immediately with cilantro and lime wedges or store in the refrigerator for up to 3 days.