Chipotle Chicken Tray
A simple, crowd-pleasing sheet-pan meal that brings smoky heat and weeknight ease to your table.
Ingredients
For the Chicken
- 4 pieces chicken breasts medium size
- 3 tbsp chipotle sauce for marinating
- 1 tsp paprika for flavor
- 1 tsp garlic powder for flavor
- 1 tsp salt to taste
- 1 tsp pepper to taste
For the Bowls
- 4 cups cooked rice can be brown rice or substitute with cauliflower rice
- 1 cup corn canned or cooked
- 2 medium tomatoes diced
- 2 medium avocados sliced
- 2 tbsp creamy lime sauce for drizzling
- 1/4 cup cilantro chopped for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the chicken breasts with chipotle sauce, paprika, garlic powder, salt, and pepper until evenly coated.
Cooking
- Place the chicken in a loaf pan and bake for 25-30 minutes, or until fully cooked.
- Once cooked, let it rest for a few minutes before slicing.
Assembly
- To assemble bowls, layer rice, corn, sliced chicken, diced tomatoes, and avocado.
- Drizzle with creamy sauce and top with chopped cilantro before serving.
Notes
Marinate chicken for 30 minutes if you have time, or overnight for best flavor penetration. Store leftovers safely in the fridge for up to 4 days, or freeze portions for 2 months.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 55gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 700mgFiber: 5gSugar: 3g
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