mel’s summer chipotle chicken bowls

with cilantro lime dressing
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Contributed by Mel Gunnell of Mel's Kitchen Cafe

Ingredients

FOR HONEY CHIPOTLE LIME CHICKEN

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 tablespoons chipotle peppers and adobo sauce finely chopped
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic minced
  • 2 to 3 tablespoons chopped fresh cilantro
  • kosher salt and cracked black pepper
  • 2 lbs. thin-cut boneless skinless chicken breasts (cutlets)

FOR THE BOWLS

  • spinach, lettuce or spring mix
  • tomatoes, chopped
  • avocado, chopped or sliced
  • fresh limes
  • cilantro lime rice

FOR THE CILANTRO LIME DRESSING

  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup salsa verde or green enchilada sauce
  • 1 lime, juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • teaspoon dried dill
  • kosher salt and cracked black pepper
  • ½ cup chopped cilantro
  • 1 scallion, coarsely chopped

Instructions

For the Honey Chipotle Lime Chicken

  • For the marinade, whisk together 2 tablespoons oil, 2 tablespoons lime juice, 2 tablespoons honey, 2 tablespoons chopped chipotle peppers, 1 tablespoon Dijon, 4-5 cloves minced garlic, 2-3 tablespoons chopped cilantro, and a big pinch salt and pepper.
  • Place the 2 lbs. chicken in a shallow dish or zip top bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours the flavor gets better the longer it marinades.
  • Cook chicken on a grill, in a skillet or in the oven (broiled) until cooked through, around 4-5 minutes per side, until the internal temperature reaches 165°F. Let rest for 5-10 minutes.
  • Slice the chicken into strips and serve with spinach, tomatoes, avocado, fresh lime, cilantro rice, and cilantro lime dressing.

For the Cilantro Lime Dressing

  • Combine in a blender ½ cup buttermilk, ½ cup mayonnaise, ½ cup sour cream, ¼ cup salsa verde, juice from 1 lime, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon onion powder, ⅛ teaspoon dried dill, and a big pinch salt and pepper; process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve.

SERVING SUGGESTIONS:

  • Serve with grilled corn and diced pineapple or mango to complete this meal.

SWAP SUGGESTIONS:

  • Protein: Chicken cutlets can be swapped for chicken breasts or thighs. Adjust cook time until internal temperature reaches 165°F.
  • Vegetarian: Swap out chicken for black beans and rice seasoned with lime and cilantro.
  • Vegan/Dairy-Free: Swap creamy Cilantro Lime Dressing for a vinaigrette.

MAKE AHEAD:

  • Chicken can marinate for up to 24 hours before cooking.
  • Dressing can be fully prepared and stored in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 432kcal | Carbohydrates: 12g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 419mg | Potassium: 688mg | Fiber: 1g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg