Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1/2 cup chipotle sauce (store-bought or homemade)
- 2 cups cooked white or brown rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup corn (fresh or canned)
- 1 ripe avocado, sliced
- 2 cups chopped lettuce (romaine or iceberg)
Instructions
- Marinate the chicken in chipotle sauce for at least 30 minutes in the refrigerator.
- Cook rice according to package instructions; fluff and set aside.
- Grill marinated chicken on medium-high heat for 6-7 minutes per side until cooked through (internal temperature of 165°F).
- Sauté sliced bell peppers in the same pan until charred and tender (about 5 minutes).
- Assemble bowls by layering rice, sliced chicken, sautéed peppers, corn, chopped lettuce, and avocado.
- Serve immediately and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg