Chipotle Chicken Rice Bowl Recipe

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Listing Results Chipotle Chicken Rice Bowl Recipe

1 hours ago Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until …

Rating: 5/5(1)
Total Time: 4 hrs 20 mins
Category: One Dish Meal
Calories: 752 per serving
1. For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
2. Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
3. For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
4. Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.

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7 hours ago Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. 4. • While rice cooks, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (taste …

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3 hours ago In a second small bowl, combine tomato, scallion greens, juice from 1 lime wedge, salt, and pepper. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest (to taste), juice from 1 lime wedge, salt, and pepper. Divide …

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4 hours ago Remove from pan and set aside. Cut chicken into ½ to 1-inch pieces. Place chicken, corn, and beans in skillet; stir together until warm. In a medium bowl, …

Rating: 1/5
Servings: 6-8

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2 hours ago In shallow bowl or pie plate, combine flour, fine sea salt, pepper and chipotle chili powder. Mix well and dredge chicken breasts in mixture. Over …

Rating: 4.7/5(3)
Total Time: 25 mins
Category: Main Course, Main Dish
Calories: 583 per serving
1. In shallow bowl or pie plate, combine flour, fine sea salt, pepper and chipotle chili powder. Mix well and dredge chicken breasts in mixture.
2. Heat vegetable oil over medium heat in the same skillet. Add onions, bell peppers and garlic. Saute until soft, approximately 5 minutes. Remove from heat.

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5 hours ago When ready to cook; preheat grill to medium-high. Grill chicken 6 to 8 minutes per side or until no longer pink in center. Cut chicken into 1/2-inch …

Category: Chicken
Estimated Reading Time: 2 mins
1. To make marinade, in a food processor, blend chipotle pepper and adobo sauce, oil, onion, garlic, oregano, cumin, salt, and black pepper until smooth. Place chicken in a large resealable plastic bag; add marinade, seal bag and rub chicken until evenly coated.
2. Marinate in refrigerator 4 hours or overnight. When ready to cook; preheat grill to medium-high. Grill chicken 6 to 8 minutes per side or until no longer pink in center. Cut chicken into 1/2-inch chunks. In a medium bowl, combine warm rice, lime juice, and cilantro; mix well. Divide rice mixture evenly into bowls, top with chicken, black beans, corn, salsa, and guacamole.

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5 hours ago You can also use 1/2 teaspoon chipotle powder or a dash of chipotle hot sauce. The spiciness will vary (and canned chipotle are quite hot), …

Ratings: 101
Calories: 707 per serving
Category: Dinner, Lunch, Entree

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3 hours ago Towards the end of the 20 minute rice, start the vegetables. Heat olive oil on medium heat. Add sliced peppers and onions. Add salt and pepper …

Rating: 5/5(2)
Total Time: 40 mins
Category: One Dish Meal
Calories: 222 per serving
1. Bring water and salt to a boil.
2. Add rice and stir.
3. Simmer for 20 minutes covered.
4. Add juice of a lime and cilantro and mix. Cover till ready to serve.

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2 hours ago Step 2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release …

Ratings: 287
Calories: 474 per serving
Category: Chicken Thigh Recipes
1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
3. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
4. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

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9 hours ago Chicken and Rice Burrito Bowl. If you prefer using rice in your burrito bowl, swap in either white or brown rice for the quinoa in this recipe. Chipotle Steak Burrito Bowl

Rating: 4.9/5(8)
Calories: 385 per serving
Category: Main Course
1. Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
2. Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
3. Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
4. Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.

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9 hours ago Directions. MARINATE chicken breasts in a medium bowl with ½ cup of the Blue Plate® Go Bold Chipotle Lime Sauce for 15 minutes.; COOK yellow rice according to package directions. …

Rating: 5/5(1)
Category: Mains
Servings: 4
1. MARINATE chicken breasts in a medium bowl with ½ cup of the Blue Plate® Go Bold Chipotle Lime Sauce for 15 minutes.
2. COOK yellow rice according to package directions. Cool slightly and toss with ¼ cup of Blue Plate® Go Bold Chipotle Lime Sauce.
3. GRILL chicken breasts in a grilling pan over medium heat until internal temperature is 160 degrees. Slice into strips.
4. PLACE yellow rice in each bowl and arrange chicken, beans, corn, tomatoes and avocado on top of rice.

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3 hours ago Chipotle Ranch Chicken, Avocado, Zucchini Rice Bowl 1½ tablespoons olive oil (olive oil)1 pound (2–3 total) boneless skinless chicken breasts (boneless, skinless chicken

Rating: 5/5
Category: Dinner
Cuisine: American
Total Time: 40 mins
1. Preheat the oven to 425°F.
2. Heat the oil in a large ovenproof nonstick frying pan over medium-high heat. Season chicken with salt and pepper and cook until browned on one side, about 5 minutes, then turn over and cook a few minutes more.
3. Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes. Let rest for at least 5 minutes before cutting into ½-inch-thick slices.
4. To assemble, divide rice between four bowls and top each with some of the sliced chicken, zucchini, avocados and tomatoes. Drizzle each bowl with 2 tablespoons of Hidden Valley® Smokehouse Secret Sauce and serve immediately.

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3 hours ago Place 1-1/2 pounds of boneless, skinless chicken breast halves (or butterflied) into a large bowl. Measure and add in 1/2 teaspoon extra light olive oil, the juice from 1 lime, 1-1/2 tablespoons taco or fajita seasoning and 3/4 teaspoon ground chipotle powder. Toss the chicken to coat every square inch.

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5 hours ago Chicken. To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up. Add the chicken to the bag. …

Rating: 5/5(1)
Category: Dinner
Cuisine: Southwest
Total Time: 1 hr
1. To a ziploc bag add the pepper, salt, chipotle chili powder, oregano, garlic powder, cumin and oil, seal the bag and shake it up
2. Add the chicken to the bag
3. Marinade in the fridge for 5 hours
4. Using a grill pan (or regular pan) cook the chicken on medium heat until no longer pink in the middle

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3 hours ago Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator …

Rating: 96%(275)
Calories: 1021 per serving
Category: Dinner
1. In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
3. Cube the chicken thighs on a cutting board and set aside.
4. In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.

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4 hours ago Sauté chicken, onion, garlic, pepper, and chipotle until chicken is cooked and veggies are tender. Stir in spices and beans and season with salt and pepper to taste. Keep …

Rating: 5/5(1)
Estimated Reading Time: 2 mins
Servings: 6
Total Time: 30 mins
1. Make the chicken and beans: In a large skillet over medium high heat, heat oil until shimmery. Sauté chicken, onion, garlic, pepper, and chipotle until chicken is cooked and veggies are tender. Stir in spices and beans and season with salt and pepper to taste. Keep warm.
2. Make the salad: Arrange cooked rice and lettuce in serving bowls. Top with tomatoes, avocado, and warm chicken and beans. Serve immediately and enjoy!

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9 hours ago May 11, 2019 - Simple, convenient, and delicious: that’s what’s in store with our Chipotle Chicken and Rice Bowl recipe, made with pre-measured, high-quality ingredients.

Servings: 2
Total Time: 35 mins

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8 hours ago To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper. …

Ratings: 25
Total Time: 50 mins
Category: Main Course
Calories: 1014 per serving
1. To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1/2 cup.
2. Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 1 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes.
3. Cook corn according to package directions. Spread on a baking sheet to cool. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.
4. In a medium bowl, combine tomatoes, red onion, cilantro, jalapeño, and lime juice. Season to taste with salt.

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3 hours ago Coat a large rimmed baking sheet with cooking spray. Step 3. Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 …

Rating: 5/5(5)
Total Time: 45 mins
Category: Healthy Cauliflower Rice Recipes
Calories: 431 per serving
1. Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
2. Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
3. Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
4. Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.

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2 hours ago After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime. Spoon the rice into bowls, …

Rating: 4.6/5(29)
Estimated Reading Time: 3 mins
Servings: 4
Total Time: 40 mins
1. Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. Boil 3.5 cups of water in a large saucepan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lime will be added later before serving.
2. In a medium bowl Mix the halved chicken breast with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime into the mixture and mix. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes-3 days.
3. Heat a grill, griddle or pan over medium-high heat, place chicken on grilled and cook for 5 minutes on each side. remove from heat and set aside.
4. While the chicken is on the grill, chop all of the veggies and salad.

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3 hours ago In a medium bowl, whisk together olive oil, lime juice and seasonings. Add chicken and turn to coat. Marinate for 20 minutes in refrigerator. Add a drizzle of olive oil to a …

Cuisine: American, Tex Mex
Total Time: 35 mins
Category: Main Course, Main Dish Salad
Calories: 402 per serving
1. In a medium bowl, whisk together olive oil, lime juice and seasonings.
2. While the chicken is cooking, cook the rice according to package directions.

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6 hours ago Step 2. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil …

Rating: 5/5(74)
Calories: 293 per serving
1. Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
2. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
3. Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
4. Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.

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9 hours ago Grill the chicken on direct, medium heat, until cooked through. Should take about 10 minutes. Let the chicken rest for five minutes, then chop it up into bite-sized chunks. For the rice, add the cooked rice to a big bowl. Mix in the oil, stirring together. Add the lime and lemon juices, and the salt, mixing together.

Estimated Reading Time: 3 mins

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Just Now Add chicken breast pieces in a medium sized bowl. Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil. …

Ratings: 121
Calories: 618 per serving
Category: Main Course
1. Cut chicken breast in bite size pieces
2. Finely chop cilantro, tomato and onion. Add in a small bowl

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8 hours ago Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste. Cook until …

Rating: 4.7/5(61)
Servings: 4

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9 hours ago To cook the chicken: Add a drizzle of oil to the same heated pan and cook the chipotle chicken, stirring occasionally, for 8-10 minutes, or until the chicken is cooked …

Rating: 5/5(3)
Total Time: 35 mins
Category: Dinner, Lunch
Calories: 392 per serving
1. Into the bowl of a food processor or blender, add the chipotle peppers and adobo sauce, garlic, olive oil, cumin, dried oregano, a pinch of salt and pepper. Process until well combined and pureed.
2. Heat oil in a large non-stick pan over medium-high heat.
3. Add a drizzle of oil to the same heated pan and cook the chipotle chicken, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through and nicely browned. Set aside on a plate.
4. Keep the heat on medium and add olive or avocado oil into the same pan.

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8 hours ago Cut chicken into strips or bite-sized pieces. Step 4. Warm corn and black beans in separate saucepans over medium-low heat, covered, until …

Rating: 5/5(21)
Total Time: 26 mins
Category: World Cuisine, Latin American, Mexican
Calories: 894 per serving
1. Preheat grill for medium heat and lightly oil the grate.
2. Season chicken breasts with garlic powder, salt, and black pepper.
3. Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
4. Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.

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9 hours ago Spoon in a healthy portion of Cilantro Lime rice, then a helping of Chipotle Chicken (about two thighs worth). Top with shredded mexican cheese, pico de gallo and …

Cuisine: Mexican
Total Time: 1 hr 30 mins
Category: Dinner
Calories: 645 per serving
1. Place all marindate ingredients in a food processor (affiliate) and pulse until smooth.
2. Fineline chop tomatoes, red onion, and cilantro and add to a box.
3. Turn your rice cooker on and set to saute. Allow to come to heat.
4. Peel your red onion and chop into large wedges and add to food processor (affiliate).

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4 hours ago Chipotle-Lime Chicken Bowls with Guacamole. Print. Prep Time 30 Minutes. Cook Time 30 Minutes. Effort. Pellets Signature Pellet Blend. Add some fresh & zesty flavor to your weeknight dinner routine with Amanda Haas' recipe. The chipotle-lime marinade takes the chicken to the next level and an added drizzle ties the rest of the bowl together.

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5 hours ago Food Network invites you to try this Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas recipe from Robin Miller. Mexican Style Shredded Pork Recipe - Allrecipes.com This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant .

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3 hours ago The easiest recipe for homemade Chicken Chipotle Bowl. The bowls are loaded with juicy chipotle seasoned chicken over a bed of cilantro lime rice and topped with …

Rating: 5/5(1)
Calories: 888 per serving
Category: Main Course
1. Cook white rice. Drain and drizzle with lime (or lemon) juice and chopped cilantro, set aside.
2. Meanwhile, combine all the ingredients for the chicken seasoning.
3. Season the chicken thigh on all sides. In a skillet, heat 1 Tbsp oil. Once hot, cook the chicken thighs until fully cooked, flipping halfway through cooking. Cover chicken to keep warm.
4. In a skillet, saute corn with 1 Tbsp butter (or leave the corn cold).

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1 hours ago In a bowl, combine chicken thighs, chopped chipotle peppers in adobo sauce (with the sauce), cumin, salt, grated garlic, and olive oil. Mix thoroughly, cover with plastic …

Reviews: 2
Calories: 484 per serving
Category: Main Course
1. In a bowl, combine chicken thighs, chopped chipotle peppers in adobo sauce (with the sauce), cumin, salt, grated garlic, and olive oil. Mix thoroughly, cover with plastic wrap and refrigerate for at least 2 hours.
2. Once the chicken has been marinated, grease your grill and bring the temperature to high heat. Grill both sides of the chicken for about 4-5 minutes per side.
3. Let the chicken cool slightly, then chop into small pieces.
4. Build your burrito bowl with your desired amount of brown rice, black beans, avocado, chopped lettuce, salsa, and sour cream. Then enjoy.

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3 hours ago In this video I will be showing you how to make chipotle chicken !FOLLOW ME ON MY INSTAGRAM ACCOUNT for many more copycat recipes : @mamainthekitchen1990 Che

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3 hours ago Instructions. Put chicken in a medium-sized bowl. In a blender, put garlic cloves, oil, cumin, oregano, salt, adobo chipotle, and adobo sauce. Blend until well combined. Pour …

Servings: 4
Total Time: 50 mins
Calories: 558 per serving
1. Put chicken in a medium-sized bowl.
2. In a blender, put garlic cloves, oil, cumin, oregano, salt, adobo chipotle, and adobo sauce. Blend until well combined.
3. Pour over chicken and marinate for 30 minutes or overnight in the refrigerator.
4. Preheat oven to 400°F.

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3 hours ago Chicken: Cut the chicken into cubes, and place it into a bowl. Drizzle chicken with olive oil. Squeeze in the lemon and lime juice. Add peel to …

Reviews: 17
Total Time: 3 hrs 25 mins
Category: Main
1. Cut the chicken into cubes, and place it into a bowl.
2. Pour olive oil into the skillet, heat on medium.
3. Pour the olive oil into the skillet and heat on medium.
4. Pour olive oil into the skillet, heat on medium.

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3 hours ago Instructions. Place the chicken in a glass baking dish. In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles + 1 …

Rating: 3.4/5(15)
Total Time: 1 hr 30 mins
Category: Main Course
Calories: 697 per serving
1. Place the chicken in a glass baking dish. In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles + 1 tablespoon of the adobo sauce, cumin, olive oil and a pinch of salt and pepper. Place the pot over medium heat and bring the mixture to a boil. Simmer 10 minutes or until the sauce has thickened, reduced and become syrup like. Remove from the heat and allow to cool 5-10 minutes. Pour about 1/3 cup to 1/2 cup of the sauce over the chicken and give it a good toss (reserve the remaining sauce for serving). Place the chicken in the fridge for 20 minutes or up to overnight.
2. To make the rice: Place the rice in a pot. Cover with chicken broth (or water) and bring to boil. Reduce heat to low, cover, and cook 30-40 minutes. Fluff with a fork.
3. Meanwhile heat a little extra-virgin olive oil in a large skillet over medium-high to high heat. Grab the chicken and when the oil is hot, add the chicken and brown for 5-8 minutes, then turn and brush with a little more of the remaining sauce. Cook until the chicken is tender and cooked through, about 5 minutes more. Remove from the heat and let sit five minutes, slice the chicken into strips.
4. To make the dressing: In a small bowl or glass jar combine the olive oil, lime juice, balsamic vinegar, crushed red pepper, salt and pepper. Whisk well, taste and season to your liking.

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7 hours ago Bring to boil, cover and reduce to low, and cook 15-18 minutes until rice is tender. To make the chipotle crema, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder. Stir in water 1 tsp at a time until mixture reaches "drizzling" consistency. Pat chicken dry with paper towels, season with remaining southwest spice, salt

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1 hours ago Directions. Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. …

Rating: 5/5(10)
Category: Dinner
Cuisine: North America, Mexican
Total Time: 25 mins
1. Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat.
2. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil.
3. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions.
4. Serve chicken with rice; sprinkle with cheese and cilantro.

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8 hours ago Chipotle Steak Rice Bowls are made with a tender and juicy steak, bell peppers, corn, and avocado over a bed of white or brown rice. These are quick and easy and …

Rating: 5/5(2)
Total Time: 30 mins
Servings: 4
Calories: 124 per serving
1. In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1 1/2 teaspoons for the vegetables.
2. In a large zip-top bag, combine 2 tablespoons of olive oil, lime juice, soy sauce and the remainder of the fajita seasonings. Add the steak, seal the bag and press the bag allowing the flavors to meld into the steak. Allow to sit while you prepare the vegetables.
3. Fill bowls with rice and top with steak, onions and peppers.

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Just Now In just 3 easy steps, you’ll have your own copycat Chipotle chicken burrito bowl: Make the marinade for the chicken and let it soak for a few hours (the longer the better). Saute the chicken in a large skillet (no oil necessary since there is some in the marinade). Make your burrito bowl by layering your fixings and toppings of choice.

Rating: 5/5(2)

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Just Now Combine everything but the chicken in a food processor or blender. Blend until smooth. Place the chicken and the sauce in the crock pot. …

Reviews: 2
Category: Main Course
Cuisine: Mexican
Total Time: 8 hrs 15 mins
1. Combine everything but the chicken in a food processor or blender. Blend until smooth.
2. Place the chicken and the sauce in the crock pot.
3. Cook on low for 8-10 hours or until chicken is tender.
4. To serve, spoon rice into bowls.

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4 hours ago Place chicken in Instant Pot and pour the sauce over the top. Secure the lid and close pressure valve and set to 20 minutes at high pressure. Allow the pot to cook and pressure to release naturally before opening. Remove chicken and shred, then toss back in sauce. With about 10 minutes remaining on chicken, microwave riced cauliflower according

Rating: 3.9/5(9)
Total Time: 30 mins
Servings: 4

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3 hours ago This Homemade Chipotle Chicken Bowl is loaded with juicy grilled chicken and all of your favorite burrito bowl toppings. It's such a perfect summer meal!____

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9 hours ago Add chicken breasts, olive oil, chipotle powder, cumin, garlic, and sea salt to a small bowl. Mix well to coat chicken. Heat a cast-iron grill pan over medium-high heat for 2 …

Ratings: 1
Calories: 506 per serving
Category: Dinner, Lunch, Main Dish
1. Combine ingredients for dressing in a blender or nutribullet and blend until smooth. Refrigerate until serving.
2. Add chicken breasts, olive oil, chipotle powder, cumin, garlic, and sea salt to a small bowl. Mix well to coat chicken. Heat a cast-iron grill pan over medium-high heat for 2 minutes and lightly grease with cooking spray.
3. Place chicken on pan and grill for 8 minutes on each side or until cooked through. Cool for 5 minutes on a cutting board before slicing.
4. Add brown rice, kale, black beans, tomatoes, red onion, and cilantro to 4 MPOF round containers and top with chicken. Divide dressing between 4 small cups included in the package and serve with each bowl before enjoying.

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3 hours ago Step 3. Add the Avocados (2) into a bowl along with Lime (1/2) into a bowl. Season with Salt (to taste) and mash until smooth. Step 4. Take your Beef Steak (2) and …

Rating: 5/5(1)
Total Time: 20 mins
Cuisine: American, Mexican
Calories: 6365 per serving
1. Cook the White Rice (1 1/2 cup) following the package directions. Mix in Fresh Cilantro (1 tablespoon).
2. For the salsa, into a bowl add Tomato (1/4 cup), Red Onion (1 tablespoon), Fresh Parsley (1 teaspoon), and Lime (1/2).
3. Add the Avocado (2) into a bowl along with Lime (1/2) into a bowl. Season with Salt (to taste) and mash until smooth.
4. Take your Beef Steak (2) and season both sides with Salt and Pepper (to taste). Place them onto a very hot pan with no oil and sear for 2 minutes on each side.

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2 hours ago Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly. In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

Total Time: 16 mins
Category: Budget Friendly, Dinner Tonight
Calories: 283 per serving

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5 hours ago Pound the chicken to an even thickness about ½ inch thick. Add all of the ingredients into a large, resealable plastic bag. Mix well after closing then place in the …

Rating: 5/5(19)
Total Time: 30 mins
Category: Main Course
Calories: 261 per serving
1. Pound the chicken to an even thickness, about a half inch thick.
2. Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
3. Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
4. Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.

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Frequently Asked Questions

What are Chipotle Chicken Rice bowls?

Chipotle Chicken Rice Bowls are the ideal easy meal solution for your whole family. Using new Minute® Ready to Serve Family Bowls, you can prepare a wholesome dinner in under 30 minutes or even make lunch for the whole week using my meal prep idea! Chipotle Chicken Rice Bowls are a zesty chipotle chicken with fresh produce and sweet dressing.

How do you make a bowl at Chipotle?

To build the bowl, just set everything out and pretend you’re at the Chipotle counter. Grab your biggest bowl. Start with the rice, then the beans, then the chicken. A little salsa, some corn, then a whole lotta guac. (No upcharge here!)

How to make Chipotle Chicken burritos?

Directions 1 Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. ... 2 Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade ... 3 Pound chicken thighs flat with a meat mallet and trim excess skin. ... More items...

How do you cook chicken thighs and rice in a bowl?

In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro. Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl. Toss until well mixed.

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