This is the bowl that keeps making a comeback. Chipotle-marinated chicken over cilantro lime rice, with black beans, corn, avocado, and fresh tomato. The cilantro lime rice is what sets it apart, fluffy rice finished with lime juice and fresh coriander while it's still hot. Season the chicken well before it hits the pan and this is genuinely better than takeaway.
"The cilantro lime rice is the thing that makes this. Fresh lime juice and coriander stirred through while the rice is still hot, and it tastes like something from a restaurant. Season the chicken properly before it goes in the pan and you'll have everything you need. I make this one on longer trips when I want something that actually fills me up and keeps me going."
— Cate Campbell
Recipe:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4
Ingredients
For the chicken
- 700g chicken breast, cut into strips
- 2 tbsp olive oil
- 3 tbsp lime juice
- 3 chipotle chillies in adobo sauce, finely chopped, plus 1.5 tbsp adobo sauce
- 1.5 tsp garlic powder
- 3/4 tsp salt
For the cilantro lime rice
- 1 cup long-grain white rice
- 1.5 cups water
- 1/4 tsp salt
- Zest of 1 lime, plus 2 tbsp fresh lime juice
- 1/4 cup fresh coriander (cilantro), chopped
To assemble
- 1 head romaine lettuce, chopped
- 1 cup tomatoes, diced
- 1 cup frozen corn, thawed
- 1 can (425g) black beans, rinsed and drained
- 1/2 small red onion, chopped
- Guacamole or diced avocado
- Lime wedges to serve
Method
Marinate the chicken. Combine olive oil, lime juice, chipotle chillies and adobo sauce, garlic powder, and salt in a bowl. Add chicken strips and toss to coat. Leave for 10 minutes while you prep everything else.
Cook the rice. Rinse the rice, then add to a saucepan with the water and salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat, leave covered for 5 minutes, then fluff with a fork and stir through the lime zest, lime juice, and coriander.
Cook the chicken. Heat a pan over medium-high heat. Cook chicken strips in batches for 5 to 6 minutes, turning once, until golden and cooked through with slightly charred edges.
Warm the beans. Add drained black beans to a small saucepan with a splash of water and warm over low heat for 3 to 4 minutes. Season with salt.
Build the bowls. Start with rice, then add chicken, black beans, corn, tomatoes, red onion, and avocado or guacamole.
Serve with lime wedges and any extra toppings you like.
