Ingredients
Scale
- 1 lb chicken breasts, cubed
- 1 cup long grain white rice (optional)
- 1 bell pepper, sliced
- 1 small red onion, sliced
- 1 Jalapeño, sliced
- 1 cup corn kernels, thawed
- 1 cup canned black beans, rinsed
- 2 Tbsp lime juice
- 3 Tbsp chipotle peppers in adobo
- ¼ cup fresh cilantro, chopped
- 1 Tbsp honey
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- ¼ tsp dried oregano
- ½ tsp salt (more as needed)
- ½ tsp cumin
- ½ tsp paprika
- 1 clove garlic
Instructions
- Prepare the chipotle honey vinaigrette by blending all ingredients until smooth.
- Marinate the cubed chicken with half of the vinaigrette for at least 20 minutes.
- Preheat the oven to 375ºF and prepare the baking sheet.
- Spread marinated chicken on one half of the baking sheet and vegetables on the other.
- Bake for 20-22 minutes until chicken reaches 165ºF.
- Cook the rice according to package instructions.
- Assemble bowls with rice, chicken, veggies, corn, black beans, and drizzle with vinaigrette.
Notes
For enhanced flavor, marinate chicken for longer if possible.
Feel free to substitute vegetables based on preference.
Meal prep can simplify assembly on busy nights.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 25
- Cholesterol: 70