Chipotle-Style Chicken Rice Bowls

Ingredients

• 1/2 cup long-grain white rice
• 1 cup water
• 1/2 lb boneless, skinless chicken breast
• 1 tbsp chipotle in adobo sauce, minced
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/2 cup corn kernels (frozen or canned, drained)
• 1/2 cup pico de gallo
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Cook the rice: Rinse rice, then combine rice and water in a small pot. Bring to a boil, cover, reduce to low, and simmer until tender (about 15 minutes). Turn off heat and let stand covered for 5 minutes.

2. 2

   Prep the chicken (while rice cooks): Cut chicken into bite-size pieces. Toss with chipotle in adobo, lime juice, cumin, garlic powder, olive oil, and a pinch of salt/pepper.

3. 3

   Cook the chicken and corn: Heat a skillet over medium-high. Add the chicken mixture and cook, stirring, until cooked through (about 6–8 minutes). Add corn and cook 1–2 minutes to warm.

4. 4

   Assemble bowls: Fluff rice and divide between 2 bowls. Top with chipotle chicken, corn, and pico de gallo. Serve immediately.