Chipotle Chicken Bowl with Roasted Veggies
Juicy pan-seared chicken breast coated in smoky chipotle-adobo, served over rice with roasted cauliflower, corn, and zucchini noodles. One skillet, 25 minutes, ready to top with guac and lime.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
satisfyingquickamericanchickenjuicycrispytenderweeknight
Ingredients
- 1 lb chicken breast
- 2 tbsp (chopped) chipotle peppers in adobo
- 1.5 cups rice (cooked)
- ¾ cup corn (fresh or frozen)
Instructions
- 1
Pat chicken dry and season with salt and pepper on both sides.
- 2
Heat oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken 6–7 minutes per side without moving until internal temp hits 165°F.
- 4
Brush both sides with chopped chipotle peppers in adobo, then cook 1 minute per side.
- 5
Slice chicken and serve over warm rice with corn, roasted cauliflower, zucchini noodles, guacamole, and lime.
Tools you’ll need
- 12-inch skillet
- meat thermometer
- cutting board
- knife
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