Chipotle Chicken Bowl with Corn Salsa

Makes: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

 

Looking for a flavorful, protein-packed meal that’s as easy to make as it is delicious? These Chipotle Chicken Rice Bowls are the perfect blend of smoky, zesty, and fresh—featuring tender Good Ranchers chicken, smoky chipotle seasoning, and a vibrant corn salsa layered over fluffy cilantro-lime rice.

Ingredients:

 

Cilantro-Lime Rice:

• 1 cup basmati rice
• 1 ¾ cups water
• 1 teaspoon salt
• 1/4 cup cilantro, finely chopped
• Juice of 1 lime

 

Chipotle Chicken:

• 6 Good Ranchers chicken breasts, sliced into 1-inch cubes
• 1/4 cup adobo sauce (from a can of chipotle peppers in adobo)
• 1 tablespoon olive oil, plus more for cooking
• 1 teaspoon ancho chili powder
• 1 teaspoon salt
• Juice of 1/2 lime

 

Corn Salsa:

• 2 cups corn
• 1 roma tomato, finely diced
• 1 jalapeño, seeds removed, finely diced
• 1/4 red onion, finely diced
• 1/2 cup cilantro, finely chopped
• Juice of 2 limes
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 clove garlic, grated

Instructions:

1. Marinate the Chicken:
   In a large bowl, combine the cubed chicken, adobo sauce, olive oil, ancho chili powder, salt, and lime juice. Mix well until all the chicken pieces are evenly coated. Cover and refrigerate for at least 20 minutes (or longer).

2. Make the Corn Salsa:
   In a large bowl, combine the corn, diced tomato, diced jalapeño, diced red onion, and chopped cilantro. Add the lime juice, salt, olive oil, and grated garlic. Mix well, then cover and refrigerate while you cook the rice and chicken.

3. Cook the Rice:
   Rinse the rice under cold water until the water runs clear (this removes excess starch and prevents stickiness). In a medium saucepan, bring 1 ¾ cups of water to a boil. Add the rinsed rice, stir, and reduce heat to low. Cover and simmer for 12–15 minutes, or until the rice is tender and the water is absorbed. Alternatively, cook according to package directions. Remove from heat. Fluff the rice with a fork, then stir in the salt, lime juice, and chopped cilantro. Set aside.

4. Cook the Chicken:
   Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the marinated chicken in a single layer. Avoid overcrowding the pan—cook in batches if needed. Cook for 2–3 minutes without stirring, allowing the chicken to develop a golden brown sear. Stir and continue cooking for another 4–6 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes.

5. Assemble the Bowl:
   Scoop a serving of cilantro-lime rice into a bowl. Top with the chipotle chicken. Spoon the corn salsa over the top. Add any additional toppings you like, such as guacamole, shredded cheese, sour cream, or extra salsa. Serve immediately and enjoy!