Chipotle Chicken Bowls

• 1 1/2 lb Boneless chicken thighs
• 2 tbsp Chipotle peppers in adobominced
• 3 tbsp Lime juicedivided
• 2 tbsp Olive oil
• 2 tsp Ground cumin
• 4 cups Cooked white rice
• 1 can Black beansdrained and warmed
• 1 cup Corncharred or thawed
• 1 cup Tomato salsa
• 2 cups Romaine lettuceshredded
• 1/2 cup Sour cream or Greek yogurtoptional

Equipment

• Mixing bowl
• Skillet or grill pan
• Knife and cutting board
• Instant-read thermometer

Instructions

1. 1

   Mix chipotles, 2 tbsp lime juice, olive oil, cumin, and a pinch of salt. Coat chicken and marinate for 30 minutes.

   ⏱ 30 min

2. 2

   Cook chicken in a hot skillet or grill pan until browned and 165 F inside.

   ⏱ 12 min

3. 3

   Rest chicken for 5 minutes, then chop into bite-size pieces.

   ⏱ 5 min

4. 4

   Toss warm rice with remaining lime juice and a pinch of salt.

   ⏱ 2 min

5. 5

   Build bowls with rice, beans, corn, chicken, salsa, lettuce, and sour cream if using.

   ⏱ 6 min

6. 6

   For meal prep, keep lettuce and sour cream separate until serving.

   ⏱ 2 min