Mexican Chicken Bowl (Leslie Swanson)

By shelliec

1 bowl - 290 Calories

Ingredients

• MARINADE:
• 2 Mild Chipotle Chiles in adobo, minced(canned-freeze rest)
• 2 T. Olive Oil
• 2 T. Fresh Lime Juice
• 1 T. Ancho Chile Powder
• 1 T. Garlic, minced
• 2 t. Ground Cumin
• 1 t. Kosher Salt
• 1/4 t. Black Pepper
• 4 Boneless, Skinless Chicken Breasts
• RICE:
• 1 1/2 C. long-grain White Rice
• 3 C. Chicken Broth
• 1/2 t. Kosher Salt
• 1/4 C. Cilantro leaves, finely chopped
• 2 T. Fresh Lime Juice
• TOPPINGS:
• 2 medium Tomatoes, diced
• 1/2 C. finely chopped Red Onion,
• 1 (15 oz.) can Pinto Beans, rinsed
• 1 C. crumbled Queso Fresco (Cotija)
• 2 Limes, cut in wedges
• Tortilla Chips

Details

Servings 6

Preparation

Step 1

Marinade:
In a small bowl whisk the marinade ingredients. Place the chicken in a large, ziplock and pour in marinade. Press the air out of the bag & seal tightly. Refrigerate while preparing rice.

Rice:
Cook rice, broth & salt in a rice cooker. Remove from cooker and stir in cilantro & lime juice. Keep warm until ready to use.

Chicken:
While rice is cooking, either grill the chicken 8-12 min. or cook on the stove (with the lid closed as much as possible). Cut into 1/2 inch chunks.

Divide the rice evenly into bowls. Top with rice, chicken & toppings.