Description
Zesty citrus-marinated chicken thighs served in vibrant bowls with smoky chipotle sauce, avocado salsa, and rice, offering a balance of crunch, creaminess, and spice. A customizable, weeknight-friendly dish that adapts to meal prep and family needs.
Ingredients
1 ¼ pounds boneless skinless chicken thighs
1 cup cilantro leaves (packed)
3 limes (juice and zest)
2 tbsp honey
1 medium avocado (diced, for salsa)
1 cup cherry tomatoes (halved)
1 cup corn kernels
½ red onion (finely chopped)
¼ cup cilantro leaves (minced, for chipotle sauce)
2 chipotle peppers in adobo sauce
2 tbsp adobo sauce from can
2 cups cooked long-grain rice
1 cup black beans (canned, rinsed)
1 tbsp olive oil
Salt (to taste)
Lime wedges (for garnish)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, whisk lime juice, 2 tbsp honey, ½ cup cilantro, lime zest, ½ tsp salt, and olive oil. Add chicken thighs, toss to coat, and marinate for 30 minutes
Place marinated chicken on a baking sheet. Bake for 15–20 minutes, until golden and cooked through
While chicken bakes, make chipotle sauce: blend ¼ cup cilantro, diced avocado, chipotle peppers, 2 tbsp adobo sauce, and 1 tbsp lime juice in a food processor until smooth
Heat rice in a skillet or microwave. Add black beans and ½ tsp salt, toss to combine
To serve, divide rice among bowls. Top with chicken, chipotle sauce, salsa (avocado, tomates, corn, red onion), and a lime wedge
Notes
Chicken and chipotle sauce can be made up to 2 days ahead
Store components separately in airtight containers
Freeze unbaked chicken for up to 3 months
For spicier bowls, add extra chipotle peppers
Swap black beans for edamame or chickpeas, or add pickled jalapeños for crunch
- Prep Time: 30
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Mexican/Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg