Tex Mex Chicken Bowls with Chipotle-Yogurt Sauce

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My oldest daughter started Kindergarten this year. To say it’s been a bit of an adjustment for our family is somewhat of an understatement, but so far we’ve transitioned pretty well.

Just want the recipe? Click here to Jump to Recipe.

Going into the school year, I knew that in order to ensure our newly structured (and much earlier) mornings went smoothly, we had to have a plan – one that included doing as much ahead of time as possible. As a result, my “Menu Planning” Sundays have transitioned to “Menu Planning and Meal Prep” days.

At the start of each week, I spend a few hours getting things ready – chopping vegetables, mixing sauces/dressings, doing any pre-cooking that I can (such as the chicken in this recipe) and making big batches of grab-and-go meals that my husband can take to the office for lunch. Kinda like this one:

It may not sound like fun to you, but we’ve made it that way; my kids love to help me with little tasks while I’m prepping, and we sing and dance and act goofy while we work. Want to see a video?

Just kidding – I didn’t actually make one. Maybe some day.

This past week, my oldest daughter helped me prep the Salsa Chicken for today’s recipe. You know what? She did nearly everything herself!

We made the chicken in our The Pampered Chef® Quick Cooker and used The Pampered Chef® Southwestern seasoning as listed in the recipe – both of which made for extremely easy, quick work with a delicious result. The Quick Cooker is an electric pressure cooker that includes 16 programmable functions (including a “proof” function for bread that I can’t wait to try!).

My favorite aspect about the design is its separate steam release button. The button is located about three inches away from the steam release valve – so that your hands (or those of your kiddos) – always stay clear of the steam during a manual/quick release (in other words, no more using a stick or spoon to turn the release valve to “vent” – anyone else do that? no? just me?).

If you don’t have a pressure cooker, it’s easy to make the chicken for this recipe in a pinch – just add shredded rotisserie chicken and your favorite salsa to a bowl and stir to combine. Add to a skillet and heat over medium for about 5 minutes or until warm, if you’d prefer it that way. It’s quite yummy!

You can also prep the rice, chop the veggies/prep the toppings and make the chipotle-yogurt sauce in this recipe ahead of time, which reduces the time it takes to put together to practically nothing.

Add your chicken, rice, and the toppings of your choice (I used cilantro, onion, jalapeno, avocado and chopped lettuce) to a bowl. Drizzle chipotle dressing over the top and serve with lime wedges. Weeknight dinner? Done!

Meatless tip: Substitute black beans for the chicken! Toss them in some of your favorite salsa and heat in a skillet before adding to your bowl.

If you make this recipe, snap a photo and share it on Instagram using @sew_yummy or #sewyummy. I’d love to see your pictures! Also, drop a rating or a comment if you feel so inclined.

Tex Mex Chicken Bowls with Chipotle-Yogurt Sauce

Full of fresh ingredients and bold flavors, these versatile bowls are perfect for lunch on the go.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course, Main Dish

Cuisine Mexican, Tex Mex

Servings 1

Equipment

• Electric Pressure Cooker
• Knife/Chopper
• Cutting Mat/Board

Ingredients

  

For the Bowls

• 1 cup white jasmine rice
• 1 1/2 cups vegetable broth low sodium if possible
• 1 tsp cayenne pepper olive oil optional
• 1/2 cup salsa chicken* or shredded rotisserie chicken breast
• toppings of your choice: chopped onion, sliced jalapeno, chopped cilantro, sliced avocado, shredded/chopped lettuce, corn, black beans, etc.

For the Sauce

• 1 tbs plain greek yogurt
• 1 tbs adobo sauce from canned chipotles
• 1 tsp garlic paste or finely minced garlic
• 1/4 tsp salt or to taste
• 1 tsp water

Instructions

 

• Prepare rice. I used my The Pampered Chef® Quick Cooker (electric pressure cooker).

  Add 1 cup of rice and 1 1/2 cups of vegetable broth to the inner pot and selected the "white rice" function (4 minutes on high pressure). Once the rice is done cooking, allow the pressure to release naturally for 10 minutes. After ten minutes, do a quick release if necessary. Fluff rice and stir in cayenne pepper olive oil if desired.
• While the rice is cooking, make the sauce. Add greek yogurt, sauce from canned chipotles, garlic paste and salt in a small bowl and whisk until well combined. Add water, 1/2 tsp at a time and stir until desired consistency is achieved.
• Assemble the bowls. Add rice, chicken* and toppings of your choice to bowl. Drizzle chipotle-yogurt sauce on top and serve immediately.

Notes

*Prep this Salsa Chicken from Pampered Chef® ahead of time, or toss shredded rotisserie chicken in your favorite salsa until well combined.

Keyword 30 minutes or less, easy, homemade, quick