Marinated Chipotle Chicken and Bean Bowl

This vibrant and flavorful dish combines a medley of wholesome ingredients with a spicy kick. It’s perfect for those who love a savory meal with a hint of heat and plenty of texture. Plus, it’s an excellent choice for meal prep as it holds up well in the refrigerator for a few days.

Ingredients

For the Chipotle Chicken:

1 lb of boneless, skinless chicken breast
2 tablespoons of chipotle peppers in adobo sauce, minced
1 tablespoon of olive oil
2 garlic cloves, minced
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Juice of 1 lime
Salt and pepper to taste

For the Bowl:

1 cup of cooked black beans or canned, drained and rinsed
4 cups of romaine lettuce, chopped
1 cup of pico de gallo (store-bought or homemade)
1 cup of shredded cheddar or Monterey Jack cheese
1/2 cup of sour cream (or Greek yogurt for a healthier option)
Optional toppings: sliced avocado, chopped cilantro, lime wedges

Instructions

Step 1: Marinate the Chicken

In a mixing bowl, combine chipotle peppers, olive oil, garlic, cumin, smoked paprika, lime juice, salt, and pepper.
Add the chicken breasts and coat them well with the marinade.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

Step 2: Cook the Chicken

Preheat a grill or skillet over medium-high heat.
Remove the chicken from the marinade and grill or cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Once cooked, let the chicken rest for a few minutes before slicing.