Chipotle Chicken Rice Bowl

• Chicken breast(600 g)
• Jasmine Rice(250 g)
• Black Beans(1)
• Corn(200 g)
• Avocado(1)
• Red Onion(1)
• Coriander(15 g)
• Lime(2)
• Chipotle in Adobo(2 tbsp)
• Olive oil(2 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water and {Salt}. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   Meanwhile, slice {Chicken breast} into bite-size pieces. Toss with {Chipotle in Adobo}, {Olive oil}, {Cumin}, {Smoked paprika}, {Garlic powder}, and {Black pepper}. Thinly slice {Red Onion}, roughly chop {Fresh cilantro}, cut {Lime} into wedges, and dice {Avocado}. Drain and rinse the {Black Beans}.

   ~10 min

3. 3

   Heat a large skillet over medium-high heat. Add the chicken mixture and cook, stirring often, until the chicken is cooked through and lightly caramelized at the edges.

   ~7 min

4. 4

   Add {Corn}, {Black Beans}, and half the {Red Onion} to the skillet. Cook just until heated through and the onion softens slightly. Squeeze in half the {Lime}.

   ~3 min

5. 5

   Fluff the rice and divide among bowls. Spoon over the chipotle chicken mixture, then top with {Avocado}, the remaining {Red Onion}, and {Fresh cilantro}. Serve with the rest of the {Lime} on the side.

   ~2 min