These chili lime chicken bowls paired with a tangy and smokey chipotle lime dressing are a delicious complete meal for dinner. They can also be prepped ahead for lunches for the week.
4 chicken breasts
Chipotle Lime Dressing/Marinade
1/2 cup olive oil
2 limes, juiced
1–2 canned chipotle peppers in adobo, minced
1 tbsp adobo sauce (from the canned chipotle peppers)
1/2 cup cilantro, roughly chopped
1 tsp chili powder
1 tsp cumin ;1/2 tsp Salt
1/4 tsp Pepper
For the bowls:
1 avocado, sliced
2 ears of sweet corn (or canned corn)
2 tomatoes, diced
1 can of black beans, rinsed and drained
1/2 red onion, diced ;1 cup of uncooked quinoa (or rice)
1/2 cup of crumbled cotija cheese (or a Mexican shredded blend)
4 cups mixed greens
- In a small bowl whisk together the olive oil, lime juice, chipotle peppers, adobo sauce, cilantro, chili powder, cumin, salt, and pepper. For a smoother consistency use an immersion blender to blend up the ingredients.
- Pour half of the dressing into a medium-size bowl. Place the chicken in the bowl to marinate in the fridge for 1 hour. ;;Once the chicken has marinated cook it over medium-high on the grill for 6-8 minutes on each side or until the internal temperature reaches 165 degrees F. Off to the side of the chicken place the corn on the grill. Rotate each ear of corn until each side has some char marks and is crispy. Once the corn is done let it cool for 5-10 minutes and then cut the corn off the cobb.
- Cook the quinoa or rice according to the package instructions. Once the quinoa is done begin to assemble the bowls with the mixed greens, black beans, quinoa, tomatoes, charred corn, and onion. Top with cotija cheese and a drizzle of the chipotle lime dressing.
Keywords: dinner recipe, Chili Lime Chicken Bowls, meal prep recipes, meal planning recipes, chicken dinner recipes