Grilled Chipotle Chicken Bowls
Total Time: 2 hours I Servings: 2-4
For the Cilantro Lime Rice (InstantPot)
1 cup jasmine rice
2 tablespoons olive oil
1 ¼ cup water
Zest of 1 lime
½ lime, juiced
¼ cup cilantro, chopped
Salt to taste
Instructions
Using the textured side of a meat mallet, pound the chicken to an even ½-inch thickness. This tenderizes the chicken and helps the marinade cling better. Lightly season each side of the chicken breasts with salt and pepper. Set aside.
Zest the lime: Before cutting and juicing the lime, zest the entire lime and set the zest aside. The lime zest and ½ of the lime will be reserved for the cilantro lime rice.
For the chicken marinade, combine the chipotle peppers, olive oil, garlic, and juice from ½ of the lime in a small food processor. Blend until smooth adding salt to taste.
Pour the marinade over the chicken and toss until the chicken is well coated. Marinate for 1 hour or up to 6 hours. *
Prepare the chipotle crema. Combine all ingredients in a small food processor and blend until smooth. Refrigerate until ready to use. *
Toss the vegetables in a bowl with olive oil, salt and pepper. Skewer the vegetables alternating between each vegetable type/color. Refrigerate until you are ready to grill.
Preheat your grill.
For the cilantro lime rice, combine the jasmine rice and 1 tablespoon olive oil in your Instant Pot. Toast the rice on medium until it lightly starts to brown, about 5 minutes. Add the water and set the Instant Pot to high on manual pressure for 3 minutes. After 3 minutes, allow the pressure to naturally release for 15 minutes.*
While the rice is cooking, grill the vegetable skewers and chicken until the chicken reaches an internal temperature of 165-170𝆩 F. Remove from the grill and allow the chicken to rest for 5-10 minutes.
When the rice is done, drizzle with the remaining 1 tablespoon of olive oil, add the cilantro, lime zest, and juice from the remaining ½ lime. Mix until well combined.
Assemble the rice, chicken, and vegetables in a bowl. Top with the chipotle crema. Serve immediately.
Notes
*You can use a grill tray to saute the vegetables if you don’t want to take time to skewer them.
*The acidity in the lime can start to break down the meat so I don’t recommend marinating longer than 6 hours. 1-2 hours is plenty of time for this bold, smoky marinade.
*Sauces are always best prepared ahead of time so all of the flavors can infuse each other.
*While I prefer using my InstantPot to cook rice, the stove top works just as well using your standard cooking method.
This Chipotle Chicken Bowl is packed with bold, smoky flavor in every bite. Inspired by my goal of using every last ingredient, I built layers of chipotle flavor throughout the bowl, from the marinated chicken to the cilantro lime rice and perfectly charred vegetables. Using an entire jar of chipotle peppers not only reduces food waste but also creates a deeply flavorful meal that's satisfying, vibrant, and perfect for meal prep or an easy weeknight dinner. Paired with my Greek yogurt chipotle crema for the ultimate finishing touch, this recipe is especially for you if you like spicy food!
Ingredients
For the Chicken/Marinade
2 chicken breasts
3 ½ ounces chipotle peppers in adobo
¼ cup olive oil
3 cloves garlic
½ lime, juiced
Salt and pepper
For the Vegetables
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 small red onion, cut into 1 inch pieces
1 ½ tablespoons olive oil
Salt and pepper
2 Kabob skewers*
For the Chipotle Crema
1 cup plain greek yogurt
3 ½ ounces chipotles peppers in adobo
3 cloves garlic
¼ teaspoon Cumin
1 teaspoon honey
Salt to taste