Description
A smoky and zesty bowl featuring chipotle-marinated chicken, hearty black beans, and sweet corn over a bed of fluffy brown rice.
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 2 tbsp chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 3 cloves garlic, minced
- 1 cup brown rice, cooked
- 1 can (15oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 lime, juiced
- 1 avocado, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Combine chicken cubes with chipotle sauce, cumin, salt, and pepper. Let marinate for 30 minutes.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken in a single layer and sear for 6-8 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same pan, add minced garlic and cook for 1 minute until fragrant.
- Stir in black beans and corn, cooking for 3-5 minutes until heated through and slightly charred.
- Squeeze lime juice over the vegetables and stir to scrape up browned bits from the pan.
- Divide cooked brown rice into bowls, top with the chicken and bean-corn mixture, and garnish with sliced avocado.