Healthy Chipotle Chicken Bowl

When you go to restaurants these days, do you feel the sting of the bill? And let’s not start about the debate of tipping or should I say overtipping! I totally understand the concept but I do feel its a bit out of hand these days. Well, when it comes to Chipotle Chicken you can actually skip the trip and make it at home. It is a pretty healthy meal too. There are a few components to this dish but trust me, once you get the hang of it, it’s an easy process. I find it best to marinate the chicken overnight but it is not absolutely necessary if you don’t have the time. The chicken cooks really quickly so don’t make it too early. While the rice is cooking, make the salsa and guacamole. Make the salad next. Then make the chicken while the rice is nearly done. Drain and rinse the beans, grate the cheese and you’re ready to serve. Chipotle in adobo sauce has chipotle peppers, salt, sugar, vinegar, paprika. It adds a smoky, spicy depth of flavor with a sweetness but with a lot of umami too. Although traditionally it is served with lime and cilantro rice, today it was yellow rice. It is ok to change it up a little sometimes- that’s the fun of cooking in your own kitchen- you make the rules! @sarchakra

PREP TIME: 30 mins

COOK TIME:10 mins

YIELDS: 2

Ingredients

Chipotle Chicken 1 cup (see below)
Yellow Rice 1 cup (see below)
Black beans 15 oz, drained
Guacamole ½ cup (see below)
Salad 1 cup (see below)
Cheddar cheese as needed, grated
Lime wedges to serve
Sriracha to serve
Jalapeño to serve

Chipotle Chicken

Chicken thighs (boneless) or breast 2
Chipotle in adobo sauce 3 tbsp
Juice of one lime
Onion powder 2 tsp
Garlic powder 2 tsp
Olive Oil 1 tbsp
Pepper 2 tsp
Oregano 1 tsp
Salt 2 tsp

Method

In a food processor add the chipotle in adobo sauce. Blitz till smooth.
Cut chicken into thin strips. To a bowl, add the chicken, 3 tbsp of the sauce, salt, pepper, lime juice, garlic powder, onion powder, oregano and olive oil. Marinate the chicken overnight in the fridge.

Salad

Iceberg Lettuce cut into chunks
Onion cut into chunks
Mini Cucumber 2, cut into chunks
Olive oil 2 tbsp
Juice of one lime
Oregano 1 tsp
Salt to taste
Black pepper 2 tsp

Method

Add the vegetables in a bowl. Season with slat, pepper, olive oil and oregano.
Toss to combine. It is ready to serve.

Guacamole

Avocado 2, mashed
Juice of one lime
Salt to taste
Pepper 1 tsp
Green chilies or jalapeño per preference
Red onion ½, chopped finely
Cilantro 2 tbsp, chopped finely

Method

Mix everything and set it aside.

Yellow Rice

Rice 1 cup
Unsalted butter 4 tbsp
Vegetable stock cube 1
Salt to taste
Black pepper 2 tsp
Oregano 3 tsp
Water 2 ½ cups

Method

Rinse the rice 3-4 times till the water runs clear and the starch runs out. Spread rice to dry it a bit.
Heat 3 tbsp of butter in a pan. Add the rice. Cook for 3-4 mins on a medium flame to coat and toast the rice.
Add salt, turmeric, black pepper and oregano.
Add in the vegetable stock cube. Pour in 2 ½ cups of water.
Let it come to a simmer. Turn the heat down to low. Cover and cook till the rice is done.
Add the remaining butter. Fluff the rice. Rice is ready to be served.

Assembly

Add a portion of yellow rice in a serving bowl. Add black beans, salsa, guacamole, grated cheddar, chopped chipotle chicken and salad. Serve with lime wedges. Sprinkle jalapeño or chili slices if you prefer spicy and a drizzle of sriracha.

Notes

If you do not prefer too spicy, use half the chipotle mixture or even less.

Freeze any extra chipotle in adobo sauce. It comes to life within seconds when you need to use it.

Take the chicken out of the fridge at least 20 mins prior to cooking.

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