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Per serving
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- 1
Make the marinade
Add the water, brown sugar, white vinegar, canola oil, chipotle pepper in adobo sauce, 5 garlic cloves, ground chipotle pepper, cumin, oregano, kosher salt, smoked paprika, and black pepper to a blender. Cover and puree until smooth. Pour into a large bowl or shallow dish, add the chicken breasts, and turn to coat. Refrigerate for at least 8 hours or overnight.
- 2
Grill the chicken
Drain the chicken, discarding the marinade. Grill over medium-high heat, covered, until a thermometer reads 170°F — about 6 to 8 minutes per side. You can also broil 4 inches from the heat for the same time. Let the chicken rest 10 minutes, then slice.
- 3
Make the cilantro yogurt dressing
Add the cilantro, Greek yogurt, olive oil, avocado, lime juice, 2 garlic cloves, honey, and salt to a blender. Puree until smooth. Cover and refrigerate until ready to serve.
- 4
Sauté the peppers and onions
Slice the bell peppers and red onion. Sauté in a skillet over medium-high heat with a little oil for 5 to 7 minutes, until softened and lightly charred at the edges. Season with salt and pepper.
- 5
Assemble the bowls
Divide the cooked rice, sautéed peppers and onions, black beans, sliced chicken, sliced avocado, pico de gallo, and shredded cheese among 8 bowls. Drizzle generously with the cilantro yogurt dressing and serve with lime wedges.
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Chipotle Chicken Protein Bowls
Created by: MacroMeals
Ingredients
- 1/4 cup water
- 3 tbsp brown sugar
- 3 tbsp white vinegar
- 3 tbsp canola oil
- 1 tbsp chipotle pepper in adobo sauce
- 5 garlic cloves
- 1 tbsp ground chipotle pepper
- 2 1/2 tsp ground cumin
- 2 1/2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 4 lb chicken breast
- 2 cup fresh cilantro
- 3/4 cup plain Greek yogurt
- 1/3 cup olive oil
- 1/3 cup avocado
- 1/2 cup lime juice
- 2 garlic cloves
- 4 tsp honey
- 1/2 tsp salt
- 4 cup cooked rice
- 2 bell peppers
- 1 red onion
- 2 cup black beans
- 2 avocado
- 1 cup pico de gallo
- 1 cup shredded Monterey Jack cheese
Instructions
- Make the marinadeAdd the water, brown sugar, white vinegar, canola oil, chipotle pepper in adobo sauce, 5 garlic cloves, ground chipotle pepper, cumin, oregano, kosher salt, smoked paprika, and black pepper to a blender. Cover and puree until smooth. Pour into a large bowl or shallow dish, add the chicken breasts, and turn to coat. Refrigerate for at least 8 hours or overnight.
- Grill the chickenDrain the chicken, discarding the marinade. Grill over medium-high heat, covered, until a thermometer reads 170°F — about 6 to 8 minutes per side. You can also broil 4 inches from the heat for the same time. Let the chicken rest 10 minutes, then slice.
- Make the cilantro yogurt dressingAdd the cilantro, Greek yogurt, olive oil, avocado, lime juice, 2 garlic cloves, honey, and salt to a blender. Puree until smooth. Cover and refrigerate until ready to serve.
- Sauté the peppers and onionsSlice the bell peppers and red onion. Sauté in a skillet over medium-high heat with a little oil for 5 to 7 minutes, until softened and lightly charred at the edges. Season with salt and pepper.
- Assemble the bowlsDivide the cooked rice, sautéed peppers and onions, black beans, sliced chicken, sliced avocado, pico de gallo, and shredded cheese among 8 bowls. Drizzle generously with the cilantro yogurt dressing and serve with lime wedges.