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5 from 1 vote

Chipotle Lime Chicken Dinner Bowls

Prep Time10 minutes
Cook Time30 minutes
Marinade Time30 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: buddha bowl recipes, Buddha bowls, chicken marinade recipes, chipotle lime chicken, chipotle lime chicken dinner recipes, dairy free dinner ideas, dinner bowl recipes, family dinner ideas, gluten free dinner ideas, healthy dinner ideas, healthy dinner recipes, meal prep ideas, roasted chicken dinner recipes, weeknight dinner ideas
Servings: 5
Author: Renee Kohley - Raising Generation Nourished

Ingredients

For the Chipotle Lime Chicken Marinade

For the Chipotle Lime Chicken Dinner Bowls

  • 3-4 chicken breasts fileted lengthwise
  • 1 recipe of marinade above
  • 1 large onion halved, and sliced into strips
  • 1 large sweet potato 1/2 inch cube (I don't peel mine but you can)
  • 1/4 head of cabbage sliced thin
  • 6 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp sea salt to taste for the veggies
  • 1/2 tsp pepper to taste for the veggies
  • Servings of cooked rice for the bowls I like to cook long grain white rice in meat stock or bone broth for this part!
  • 1 recipe of the Chipotle Lime Sauce from above optional for drizzling and/or dipping

Instructions

Marinade the Chicken for 30 minutes or up to 6 hours

  • Whisk the chipotle lime chicken marinade ingredients in a container that has a lid, or add to a freezer bag. Add the chicken to the marinade mixture, flipping the chicken around to ensure both sides get covered. Add the lid, or close the zip top bag, and marinade for 30 minutes or up to 6-8 hours. This could easily be done before you head to work so that it is ready to go when you get home!

Prepare and roast the veggies

  • Pre-heat the oven to 425 degrees. Alternatively, you could use the air fry setting on your oven if you have one, which is what I like to use!
  • Add all of the onion, sweet potato, cabbage, and broccoli to a large sheet pan. Drizzle the olive oil, and sprinkle the salt and pepper. Stir everything around on the pan so the veggies are evenly coated.
  • Roast the veggies in a 425 degree oven for 40-45 minutes, stirring halfway through, until the veggies are slightly caramelized and soft. If you are using the air fry setting on your stove, you will only need about 30 minutes.

Grill or pan sear the chicken

  • The chicken will only need about 10 minutes or so to cook, so you can figure starting this when the veggies have about 10 minutes left to roast.
  • Use some ghee, butter, tallow, or olive oil to coat your grill pan or skillet over medium high heat. Take the chicken directly out of the marinade to the grill pan or skillet, and cook the chicken until it is no longer pink in the middle. You want to take the chicken off the grill pan before it registers 165 degrees so that it doesn't dry out. It will continue to rise a good 5 degrees while it is resting!

Assemble the Chipotle Lime Dinner Bowls

  • Pile the cooked rice, then the roasted veggies into the bowl. Place a piece or 2 of chicken on top, and then drizzle the chipotle lime cream sauce over.

Notes

  • Let your kids figure out how they like to assemble their bowls. If the kids aren't "food mixers" and like everything separate, that's ok! They can still try the sauce in a dipping manner. And maybe take a bite from your bowl so they can at least try what it tastes like mixed up. One of my girls that has always been a kid that doesn't like her food mixed or touching tried my bowl last week. I usually have her try mixed foods here and there - you just never know how flavors will taste when mixed is what I tell her! She actually decided this time that the mixing was pretty good and ended up mixing hers! 
  • These dinner bowls pack up for school SO nicely! You can warm everything up into a thermos and leave the sauce in a container on the side to add at lunchtime. Or, you can pack up the rice bowl cold, which is how my 2 teens actually like doing it often! For more tips on packing leftovers in thermoses for lunchboxes, see THIS post.