Gluten-Free Chipotle Chicken Bowl

Dive into a vibrant and wholesome meal with this Gluten-Free Chipotle Chicken Bowl, a flavor-packed combination of smoky, grilled chipotle-marinated chicken, hearty brown rice, and fresh toppings bursting with color and nutrition. Perfect for gluten-free diets, this bowl features tender chicken infused with chipotle peppers in adobo and lime, perfectly paired with creamy avocado, sweet corn, juicy cherry tomatoes, and protein-rich black beans. Topped with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of fresh cilantro, this balanced and satisfying dish is both healthy and indulgent. Quick to prepare in under an hour, it's the perfect choice for meal prep or a family-friendly dinner that doesn’t skimp on bold flavor.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup brown rice
• 2 cups water
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sour cream
• 0.5 cup shredded cheddar cheese

Directions

Step 1

Begin by preparing the marinade for the chicken. In a mixing bowl, combine the chipotle peppers in adobo sauce, olive oil, lime juice, ground cumin, garlic powder, salt, and black pepper. Mix well to form a marinade.

Step 2

Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated, then let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

Step 3

While the chicken is marinating, rinse the brown rice under cold water. In a medium saucepan, bring the 2 cups of water to a boil, then add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender and the water has been absorbed.

Step 4

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

Step 5

In a separate pan, warm the black beans and corn kernels over medium heat for about 5 minutes, stirring occasionally, until heated through.

Step 6

To assemble the chipotle chicken bowls, divide the cooked brown rice among 4 bowls. Top each with sliced grilled chicken, warmed black beans, corn, cherry tomatoes, avocado slices, and chopped cilantro.

Step 7

Finish with a dollop of sour cream and a sprinkle of shredded cheddar cheese on each bowl. Serve immediately and enjoy your delicious gluten-free chipotle chicken bowl.

Nutrition Facts

Serving size	2095.2 grams (2095.2g)

Amount per serving	% Daily Value*
Calories	2193

Total Fat 111.20g	143%
Saturated Fat 39.60g	198%
Polyunsaturated Fat 2.70g
Cholesterol 414mg	138%
Sodium 3838mg	167%
Total Carbohydrate 158.30g	58%
Dietary Fiber 36.40g	130%
Total Sugars 26.50g
Protein 158.20g	316%

Vitamin D 4IU	18%
Calcium 840mg	65%
Iron 14mg	76%
Potassium 3425mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 27.9%

Carbs: 27.9%