Spicy Chipotle Lime Taco Bowls

Bold & Zesty Spicy Chipotle Lime Taco Bowls

Spicy Chipotle Lime Taco Bowls – Easy Weeknight Tex-Mex Dinner with Chicken, Rice & Avocado

DifficultyEasy

Servings4

Prep time25 minutes

Cook time25 minutes

Total time50 minutes

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Ingredients:

For the Chipotle Lime Chicken:

• 1 lb boneless, skinless chicken thighs, (or breasts)
• 2 tablespoons olive oil
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Cilantro Lime Rice:

• 1 cup long-grain white rice, (or brown rice)
• 2 cup water
• 1 tablespoon olive oil or butter
• ½ teaspoon salt
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro
• 1 Zest of lime

For the Taco Bowl Toppings:

• 1 cup canned corn, drained
• 1 cup canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado sliced or diced
• ½ cup shredded red cabbage
• ½ cup crumbled cotija or feta cheese, (optional)
• ¼ cup sour cream or Greek yogurt
• Fresh lime wedges, for serving)
• Jalapeño slices, (optional, for extra heat)

Instructions:

• 1

  Step 1: Marinate and Cook the Chicken

  1. In a bowl, mix olive oil, chipotle peppers, lime juice, lime zest, paprika, garlic powder, cumin, salt, and pepper.

  2. Add chicken and coat well. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).

  3. Heat a skillet or grill pan over medium-high heat.

  4. Cook chicken 5–6 minutes per side until fully cooked and slightly charred.

  5. Let rest for 5 minutes, then slice or dice.

• 2

  Step 2: Cook the Cilantro Lime Rice

  1. In a saucepan, bring water, rice, olive oil, and salt to a boil.

  2. Reduce heat, cover, and simmer for 18–20 minutes until water is absorbed and rice is tender.

  3. Fluff with a fork and stir in lime juice, lime zest, and chopped cilantro.

• 3

  Step 3: Assemble the Taco Bowls

  1. In serving bowls, layer a base of cilantro lime rice.

  2. Top with sliced chipotle lime chicken.

  3. Arrange toppings: corn, beans, tomatoes, avocado, red cabbage, and cheese.

  4. Drizzle with sour cream or Greek yogurt.

  5. Garnish with lime wedges and jalapeño slices, if desired.

Equipment Used:

• Skillet or grill pan
• Mixing bowls
• Cutting board + knife
• Saucepan with lid
• Measuring spoons and cups
• Wooden spoon or spatula

Nutrition

Calories	520
Carbohydrates	48g
Cholesterol	70mg
Fat	24g
Fiber	8g
Protein	32g
Saturated Fat	6g
Sodium	780mg
Sugar	5g
Trans Fat	0g
Unsaturated Fat	16g

General Notes

• Use chicken thighs for more flavor, or substitute with breast if preferred.
• Adjust the level of spice by increasing or decreasing the amount of chipotle peppers and red pepper flakes.

Substitutions

• Protein: Shrimp, tofu, or tempeh can replace chicken for different dietary needs. (This dish is too light for beef – potentially pulled pork could be good as well!)
• Rice: Substitute brown rice or quinoa for a whole grain option, or cauliflower rice for a lower-carb alternative.

Variations

• Make it Creamy: Add a dollop of Greek yogurt or avocado cream for a richer texture.
• Add Crunch: Include crispy tortilla strips or toasted seeds for extra crunch.

Let’s Get Cooking

Pro Tips for Each Step:

• Marinating Chicken: Ensure the chicken is well-coated and allow it to marinate for at least 15 minutes to absorb the flavors.
• Cooking Rice: Use a rice cooker for convenience and to ensure fluffy rice every time.
• Assembling Bowls: Layer your ingredients artistically for a bowl that’s as beautiful as it is delicious.

Art Of: Grilling Techniques

Master the art of grilling by maintaining a consistent medium-high heat and using a grill press to achieve perfect char marks without overcooking the chicken.

Nutrition Breakdown (Per Serving)

• Calories: 520
• Carbohydrates: 48g – Opt for whole grains like brown rice to increase fiber content.
• Cholesterol: 70mg
• Fat: 24g – Mostly healthy fats from avocado and olive oil.
• Fiber: 8g – Excellent source of fiber from beans and veggies.
• Protein: 32g – High-quality protein from chicken.
• Saturated Fat: 6g
• Sodium: 780mg – Keep an eye on sodium by rinsing canned beans.
• Sugar: 5g
• Trans Fat: 0g
• Unsaturated Fat: 16g

Storing and Reheating

Store components separately to maintain freshness. Reheat chicken and rice gently, adding a little water or broth to keep the rice moist.

Frequently Asked Questions (FAQ)

Q: Can I use frozen corn instead of canned?
A: Absolutely, just thaw and drain well before using.

Q: What are some vegan protein options for this dish?
A: Grilled tofu or tempeh are great vegan substitutes for chicken.

Q: Can I prepare this meal in advance?
A: Yes, cook all components ahead of time and simply assemble when ready to serve.

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Check out our other Rice Bowls!

• Tropical Pineapple Fried Rice with Cilantro
• Tender Instant Pot Sesame Ginger Beef & Rice
• Tasty Chipotle Lime Chicken & Sweet Potato Bowls (Variation)