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Chipotle Lime Chicken & Veggie Bowls - Bright, Zesty, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Marinade: 1.5 pounds boneless, skinless chicken thighs (or breasts, sliced for quicker cooking)
  • 2 tablespoons adobo sauce (from a can of chipotle peppers)
  • 1 chipotle pepper in adobo, minced (adjust for heat)
  • 2 tablespoons fresh lime juice, plus 1 teaspoon zest
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Veggies: 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium red onion, sliced
  • 2 cups broccoli florets (or cauliflower)
  • 1 medium zucchini, half-moons
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder (optional, for extra warmth)
  • For the Base and Toppings: 3 cups cooked rice (white, brown, or cilantro-lime rice), quinoa, or cauliflower rice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 avocado, sliced or diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional: Greek yogurt or sour cream, pico de gallo, hot sauce, crumbled queso fresco

Method
 

  1. Marinate the chicken: In a bowl, whisk adobo sauce, minced chipotle, lime juice and zest, olive oil, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add chicken, toss to coat, and marinate at least 30 minutes (up to 8 hours in the fridge).
  2. Preheat the oven: Heat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  3. Prep the veggies: Toss bell peppers, red onion, broccoli, and zucchini with olive oil, salt, pepper, and chili powder. Spread on the sheet pan in a single layer.
  4. Roast the veggies: Roast for 18–22 minutes, stirring once, until edges are lightly charred and veggies are tender but not mushy.
  5. Cook the chicken: While veggies roast, heat a large skillet over medium-high. Add a light drizzle of oil. Cook marinated chicken 5–7 minutes per side (thighs) or 3–5 minutes per side (thin breast slices), until browned and cooked through. Internal temperature should reach 165°F (74°C).
  6. Rest and slice: Transfer chicken to a plate and rest 5 minutes. Slice or chop into bite-size pieces.
  7. Warm the beans and corn: In a small pan, warm black beans and corn with a pinch of salt and a squeeze of lime. This wakes up the flavors.
  8. Prepare the base: Fluff cooked rice or quinoa. For extra flavor, stir in chopped cilantro, a squeeze of lime, and a pinch of salt. If using cauliflower rice, sauté briefly with oil and lime to soften.
  9. Assemble the bowls: Add a scoop of base, then roasted veggies, chicken, beans, and corn. Top with avocado, cilantro, and a generous squeeze of lime. Add Greek yogurt or hot sauce if you like.
  10. Adjust to taste: Finish with an extra sprinkle of salt, a drizzle of olive oil, or more chipotle if you want extra heat.