Recipes

Chipotle Chicken and Avocado Bowls

Written by: Rachael DeVaux | Published on: February 25, 2026

Photo courtesy of Eva Kolenko

Serves 4 |

Tip

Prep the rice and peppers up to 3 days in advance and store separately in the fridge.

Ingredients

FOR THE RICE:

11⁄2 cups chicken bone broth

1 cup jasmine rice, rinsed

1⁄4 cup coarsely chopped fresh cilantro

2 tablespoons lime juice

1⁄2 teaspoon sea salt

FOR THE CHICKEN AND BELL PEPPERS:

2 tablespoons extra virgin olive oil

1 tablespoon lime juice

11⁄2 teaspoons ground cumin

11⁄2 teaspoons smoked paprika

1 teaspoon garlic powder

1⁄2 teaspoon chipotle chili powder

1⁄2 teaspoon sea salt

1⁄2 teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts, pounded 1⁄2 inch thick

2 bell peppers (I like a mix of red and yellow), seeded and sliced

Optional Toppings: sliced avocado, additional cilantro, store-bought salsa, sour cream, cherry tomatoes, black beans, sliced radish, lime wedges, salt

Directions

This is one of our go-to weeknight dinners when we’re craving bold, Mexican-inspired flavor but don’t feel like hovering over the stove. The chipotle chicken brings the heat, while creamy avocado and lime cool things down just right. With fluffy cilantro-lime rice, sautéed peppers, and all those textures, this bowl does the most—without asking much from you.

1. Cook the rice: Bring the broth and rice to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 12 minutes, or until the liquid is absorbed. Remove from the heat, fluff with a fork, and stir in the cilantro, lime juice, and salt. Cover to keep warm.

2. Cook the chicken and bell peppers: Meanwhile, in a large bowl, whisk together the oil, lime juice, cumin, paprika, garlic powder, chipotle powder, salt, and black pepper. Add the chicken and toss to coat evenly.

3. Heat a large cast-iron skillet over medium heat. Add the chicken and cook undisturbed for 4 to 5 minutes. Flip, cover, and cook for another 5 to 6 minutes, until no longer pink. Remove from the heat and let rest for 5 minutes before slicing.

4. In the same skillet, sauté the bell peppers over medium heat for 4 to 5 minutes, stirring occasionally, until softened and lightly charred.

5. Divide the rice, chicken, and bell peppers among four bowls. Top with avocado, cilantro, and any other desired toppings.

Excerpted from The High-Protein Plate: 100 Satisfying Everyday Recipes. Copyright © 2026, Rachael DeVaux. Photography copyright © 2026 by Eva Kolenko. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.