Chipotle Bowls
Serves 6
Directions
- 1Trim any fatty bits off the boneless, skinless chicken thighs.
- 2Toss the chicken into a bowl along with 1/4 cup of oil, 1/4 cup of water, and one packet of chipotle marinade.
- 3Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
- 4Finely dice one red onion using a vegetable chopper.
- 5Seed and dice two jalapeños.
- 6Dice six Roma tomatoes.
- 7Finely chop one bundle of cilantro.
- 8Scoop the flesh of six ripe avocados into a bowl.
- 9Add a half cup of the chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
- 10Mash the guacamole with a potato masher until the desired consistency is reached.
- 11Store the guacamole in small containers, filling them entirely and pressing out as much air as possible.
- 12Combine the diced tomatoes, diced jalapeños, one cup of diced red onion, a hefty pinch of cilantro, about a quarter cup of lime juice, and salt in a bowl to make the pico de gallo.
- 13Toss the pico de gallo to combine and store it in a container in the fridge.
- 14Thoroughly rinse one pound of white rice (about 2.5 cups).
- 15Cook the rice in a rice cooker with the appropriate amount of water using the knuckle trick for measuring.
- 16Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
- 17Transfer cooked chicken into a bowl and cover with foil to rest.
- 18Finely shred a block of Monterrey Jack cheese.
- 19Stir the entire tub of sour cream very well until it is smooth and creamy.
- 20Once the rice is done, add a quarter cup of lime juice, the remainder of the chopped cilantro, and a couple of hefty pinches of salt.
- 21Gently fold the ingredients into the rice.
- 22Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss it in the juices.
- 23Divide the cilantro lime rice, black beans, and chicken thighs evenly between six meal prep containers.
- 24Cover and refrigerate the meal prep containers.
- 25When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole to the meal.
Ingredients
- 2.5 lbs Boneless, skinless chicken thighs
- 0.25 cup Oil
- 0.25 cup Water
- 1 packet Chipotle Pepper marinade
- 1 Red onion
- 2 Jalapeños
- 6 Roma tomatoes
- 1 bundle Cilantro
- 6 Avocados
- 2 tablespoons Lime juice
- 1 pinch Salt
- 1 lb White rice
- 8 ounce block Monterrey Jack cheese
- 2 cans Seasoned black beans
- 24 ounce Sour cream
Equipment
Vegetable chopperPotato masherSkilletTongsFoilRice cookerKnifeCutting boardMeasuring cupsMeasuring spoonsLarge bowlsSmall bowlsMeal prep containers
Tips
- For the guacamole, mash with a potato masher until you get the consistency that you like.
- For guacamole and pico de gallo, taste and add more lime juice or salt as needed.
- Store the guacamole in small enough containers that you can fill it up entirely to minimize browning, making sure the lid is in contact with the guacamole and pressing out as much air as possible.
- For the sour cream, stir it very well, the entire tub, not just the top, as Chipotle does to make it smooth and creamy.
- When meal prepping, just cover and refrigerate the rice, beans, and chicken. Add fresh salsa, sour cream, shredded cheese, and guacamole when reheating.
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