I’m always looking for a quick and easy weeknight dinner recipe! Well this Chipotle Chicken Rice Bowl is a family favorite! It’s quick, easy, healthy and full of flavor! Inspired by one of my past Hello Fresh meals, I’ve tweaked this recipe slightly to tame down the heat and turn it into a kid-friendly dish.
Mexican-inspired chipotle chicken over rice with fresh, homemade salsa and lime cream.
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Leftovers are just as good re-heated and can also be added to a bed of romaine for a healthy chipotle chicken salad variation.
To make a low-carb version, sub the rice for a mixture of romaine and greens.
I hope you enjoy this dish as much as we do!
With love, Amanda
Chipotle Chicken Rice Bowl
Ingredients
- 2 chicken breasts
- 1 red onion
- 1 tomato
- 1 lime
- 1 bunch cilantro
- 1 Tbsp chicken stock concentrate
- 1 tsp tumeric
- ยพ cup jasmine rice
- 1 tsp chipotle seasoning
- 2 Tbsp sour cream
- olive oil
- 2 Tbsp butter
- salt & pepper
Instructions
- Peel and dice onion. Dice tomato. Cut lime into wedges. Mince cilantro leaves and stems.
- Melt 1 Tbsp butter in pot for rice. Add half of the diced onion and cook 1-2 minutes.
- Stir in 1ยผ cups water, chicken stock concentrate, ยผ tsp tumeric and a pinch of salt. Bring to a boil.
- Stir in rice. Cover and simmer on low about 15 minutes until rice is tender. Remove from heat.
- Season chicken with salt, pepper and a pinch of chipotle seasoning.
- Heat a drizzle of olive oil in a pan over medium-high heat.
- Cook chicken 5 minutes on each side, or until cooked through. Remove from heat.
- In a medium bowl, make salsa by combining tomato, cilantro, and remaining onion. Squeeze in lime juice of 2 wedges. Season with salt and pepper.
- Make lime-infused sour cream by mixing sour cream with squeeze of 1 lime wedge, salt and pepper.
- Finish rice by fluffing with a fork and then stirring in 1 Tbsp butter, half of the salsa, squeeze of 1 lime, salt and pepper.
- Top rice with chicken, salsa and sour cream.
- Enjoy!
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