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High-Protein Chicken Veggie Bowl with Creamy Chipotle-Lime Crema Recipe

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★★★★★

4.7 from 93 reviews

This High-Protein Chicken Veggie Bowl with Creamy Chipotle-Lime Crema is a vibrant and nutritious meal combining marinated, pan-seared chicken breast strips with fresh vegetables, cilantro-lime rice, and a zesty, creamy chipotle-lime sauce. Perfect for a balanced lunch or dinner, it offers a smoky, tangy flavor profile with a healthy dose of protein and fiber.

Ingredients

Scale

Marinated Chicken

  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 3 chipotle chilis in adobo sauce (finely chopped)
  • 1 ½ tablespoon adobo sauce (from the chipotles)
  • 1 ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 ½ pounds chicken breast (cut into strips)

Cilantro-Lime Rice

  • 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

Veggie Bowl Toppings

  • 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)

Chipotle-Lime Crema

  • ½ cup Greek yogurt (or sour cream)
  • 1 tablespoon adobo sauce (from the can of chipotles)
  • 1 tablespoon fresh lime juice
  • Pinch salt

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together olive oil, lime juice, finely chopped chipotle chilis with adobo sauce, garlic powder, and ¾ teaspoon salt until well combined. Add chicken breast strips and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Remove chicken from the fridge, letting excess marinade drip off. Add chicken strips to hot pan and cook, stirring occasionally, until cooked through, golden brown, and slightly charred on edges, about 5-7 minutes. Ensure internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
  3. Prepare the Rice: Rinse rice under cold water until water runs clear. In a medium pot, bring 1 ½ cups water to boil, add ¼ teaspoon salt and rinsed rice. Return to boil, reduce heat to low, cover tightly and simmer for 15-18 minutes until water is absorbed and rice is tender. Do not lift lid during simmering.
  4. Finish the Rice: Remove pot from heat, uncover and fluff rice gently with a fork. Stir in lime zest, 2 tablespoons fresh lime juice, and chopped cilantro. Add salt to taste. Cover pot again and let rice rest for 5 minutes.
  5. Make the Chipotle-Lime Crema: In a small bowl, whisk together Greek yogurt, adobo sauce, fresh lime juice, and a pinch of salt until smooth and fragrant. Set aside.
  6. Assemble the Bowls: In serving bowls, layer cilantro-lime rice and chopped romaine lettuce as a base. Top each bowl with cooked chipotle chicken, diced tomatoes, chopped avocado, thawed corn, rinsed black beans, and chopped red onion. Drizzle generously with chipotle-lime crema and garnish with extra cilantro if desired. Serve immediately.

Notes

  • Marinate chicken overnight for best flavor.
  • Do not lift the rice lid during cooking to ensure fluffy rice.
  • Adjust the amount of chipotle and adobo sauce based on your spice preference.
  • Substitute Greek yogurt with sour cream for a richer crema.
  • Check chicken internal temperature with a meat thermometer for food safety.

Keywords: high-protein chicken bowl, chipotle lime chicken, healthy chicken bowl, cilantro lime rice, creamy chipotle crema, Mexican chicken bowl, nutritious dinner bowl

Find it online: https://tastybella.com/high-protein-chicken-veggie-bowl-with-creamy-chipotle-lime-crema-recipe/