Introduction

This High-Protein Chicken Veggie Bowl is a vibrant and satisfying meal packed with fresh vegetables, tender marinated chicken, and a zesty cilantro-lime rice. Topped with a creamy chipotle-lime crema, it offers a perfect balance of smoky, tangy, and refreshing flavors for a wholesome lunch or dinner.

A white bowl filled with a layered chicken rice bowl on a white marbled surface, featuring white rice at the bottom left, topped with golden grilled chicken strips sprinkled with herbs and drizzled with white sauce in the center; fresh green lettuce with creamy avocado slices sits to the upper left, next to bright yellow corn mixed with chopped herbs; to the upper right, there are black beans mixed with thinly sliced purple onions, and to the far right, there is fresh red tomato salsa with chopped onions and herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

3 tablespoons lime juice

3 chipotle chilis in adobo sauce (finely chopped, plus 1 ½ tablespoon adobo sauce)

1 ½ teaspoon garlic powder

¾ teaspoon salt

1 ½ pounds chicken breast (cut into strips)

1 cup long-grain white rice (rinsed)

1 ½ cups water

¼ teaspoon salt (plus more to taste)

1 lime (zested plus 2 tablespoons fresh lime juice)

¼ cup chopped cilantro

1 head romaine lettuce (chopped)

1 cup tomatoes (diced)

1 avocado (chopped)

1 cup frozen corn (thawed)

1 (15-ounce) can black beans (rinsed and drained)

½ small red onion (chopped)

½ cup Greek yogurt (or sour cream)

1 tablespoon adobo sauce (from the can of chipotles)

1 tablespoon fresh lime juice

Pinch salt

Instructions

Step 1: In a large bowl, whisk together olive oil, lime juice, finely chopped chipotle chilis, adobo sauce, garlic powder, and ¾ teaspoon salt until well combined. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Heat a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken strips, stirring occasionally, until cooked through and golden brown with charred edges, about 5-7 minutes. Ensure internal temperature reaches 165°F (74°C), then set aside.

Step 3: Rinse rice under cold water until water runs clear. In a medium pot, bring 1 ½ cups water to a boil. Add ¼ teaspoon salt and rinsed rice. Boil briefly, then reduce heat to very low, cover tightly, and simmer for 15-18 minutes until water is absorbed and rice is tender. Do not lift lid or stir while cooking.

Step 4: Remove pot from heat. Uncover and gently fluff rice with a fork. Stir in lime zest, 2 tablespoons lime juice, and chopped cilantro. Season with additional salt if needed. Cover and let rice rest for 5 minutes.

Step 5: In a small bowl, whisk together Greek yogurt, 1 tablespoon adobo sauce, 1 tablespoon lime juice, and a pinch of salt until smooth and creamy. Set aside.

Step 6: To assemble, layer cilantro-lime rice and chopped romaine lettuce in serving bowls. Top with chipotle chicken, diced tomatoes, avocado, thawed corn, black beans, and chopped red onion. Drizzle generously with chipotle-lime crema. Garnish with extra cilantro if desired and serve.

Tips & Variations

For extra heat, add more chipotle chilis or sprinkle with crushed red pepper flakes.

Swap white rice for brown rice or quinoa for added fiber.

Use sour cream instead of Greek yogurt in the crema for a tangier flavor.

Marinate the chicken overnight to maximize flavor and tenderness.

Fresh lime juice can be adjusted to taste in both the marinade and rice.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Keep the crema chilled and add fresh toppings when ready to serve. Reheat chicken and rice gently in the microwave or on the stovetop until warmed through, then assemble the bowl with fresh vegetables and crema.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and provide a juicier texture. Adjust cooking time to ensure they are fully cooked.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.