Chipotle Bowls
Serves 6
Directions
- 1Trim any fatty bits off the boneless, skinless chicken thighs.
- 2Trim any fatty bits off the boneless, skinless chicken thighs.
- 3Trim any fatty bits off the boneless, skinless chicken thighs.
- 4Toss the chicken into a bowl along with 1/4 cup of oil, 1/4 cup of water, and one packet of chipotle marinade.
- 5Toss the chicken into a bowl along with 1/4 cup of oil, 1/4 cup of water, and one packet of chipotle marinade.
- 6Toss the chicken into a bowl along with 1/4 cup of oil, 1/4 cup of water, and one packet of chipotle marinade.
- 7Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
- 8Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
- 9Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
- 10Finely dice one red onion using a vegetable chopper.
- 11Finely dice one red onion using a vegetable chopper.
- 12Finely dice one red onion using a vegetable chopper.
- 13Seed and dice two jalapeños.
- 14Seed and dice two jalapeños.
- 15Seed and dice two jalapeños.
- 16Dice six Roma tomatoes.
- 17Dice six Roma tomatoes.
- 18Dice six Roma tomatoes.
- 19Finely chop one bundle of cilantro.
- 20Finely chop one bundle of cilantro.
- 21Finely chop one bundle of cilantro.
- 22Scoop the flesh of six ripe avocados into a bowl.
- 23Scoop the flesh of six ripe avocados into a bowl.
- 24Scoop the flesh of six ripe avocados into a bowl.
- 25Add a half cup of the chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
- 26Add a half cup of the chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
- 27Add a half cup of the chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
- 28Mash the guacamole with a potato masher until the desired consistency is reached.
- 29Mash the guacamole with a potato masher until the desired consistency is reached.
- 30Mash the guacamole with a potato masher until the desired consistency is reached.
- 31Store the guacamole in small containers, filling them entirely and pressing out as much air as possible.
- 32Store the guacamole in small containers, filling them entirely and pressing out as much air as possible.
- 33Store the guacamole in small containers, filling them entirely and pressing out as much air as possible.
- 34Combine 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.
- 35Combine 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.
- 36Combine 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.
- 37Toss the pico de gallo to combine and store it in a container in the fridge.
- 38Toss the pico de gallo to combine and store it in a container in the fridge.
- 39Toss the pico de gallo to combine and store it in a container in the fridge.
- 40Thoroughly rinse one pound of white rice (about 2.5 cups).
- 41Thoroughly rinse one pound of white rice (about 2.5 cups).
- 42Thoroughly rinse one pound of white rice (about 2.5 cups).
- 43Cook the rice in a rice cooker with the appropriate amount of water using the knuckle trick for measuring.
- 44Cook the rice in a rice cooker with the appropriate amount of water using the knuckle trick for measuring.
- 45Cook the rice in a rice cooker with the appropriate amount of water using the knuckle trick for measuring.
- 46Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
- 47Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
- 48Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
- 49Transfer cooked chicken into a bowl and cover with foil to rest.
- 50Transfer cooked chicken into a bowl and cover with foil to rest.
- 51Transfer cooked chicken into a bowl and cover with foil to rest.
- 52Finely shred a block of Monterrey Jack cheese.
- 53Finely shred a block of Monterrey Jack cheese.
- 54Finely shred a block of Monterrey Jack cheese.
- 55Stir the entire tub of sour cream very well until it is smooth and creamy.
- 56Stir the entire tub of sour cream very well until it is smooth and creamy.
- 57Stir the entire tub of sour cream very well until it is smooth and creamy.
- 58Once 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.
- 59Once 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.
- 60Once 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.
- 61Gently fold the ingredients into the rice.
- 62Gently fold the ingredients into the rice.
- 63Gently fold the ingredients into the rice.
- 64Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss it in the juices.
- 65Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss it in the juices.
- 66Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss it in the juices.
- 67Divide the cilantro lime rice, black beans, and chicken thighs evenly between six meal prep containers.
- 68Divide the cilantro lime rice, black beans, and chicken thighs evenly between six meal prep containers.
- 69Divide the cilantro lime rice, black beans, and chicken thighs evenly between six meal prep containers.
- 70Cover and refrigerate the meal prep containers.
- 71Cover and refrigerate the meal prep containers.
- 72Cover and refrigerate the meal prep containers.
- 73When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole to the meal.
- 74When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole to the meal.
- 75When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole to the meal.
Ingredients
- 2.5 lbs Boneless, skinless chicken thighs
- 2.5 lbs Boneless, skinless chicken thighs
- 2.5 lbs Boneless, skinless chicken thighs
- 0.25 cup Oil
- 0.25 cup Oil
- 0.25 cup Oil
- 0.25 cup Water
- 0.25 cup Water
- 0.25 cup Water
- 1 packet Chipotle Pepper marinade
- 1 packet Chipotle Pepper marinade
- 1 packet Chipotle Pepper marinade
- 1 Red onion
- 1 Red onion
- 1 Red onion
- 2 Jalapeños
- 2 Jalapeños
- 2 Jalapeños
- 6 Roma tomatoes
- 6 Roma tomatoes
- 6 Roma tomatoes
- 1 bundle Cilantro
- 1 bundle Cilantro
- 1 bundle Cilantro
- 6 Avocados
- 6 Avocados
- 6 Avocados
- 2 tablespoons Lime juice
- 2 tablespoons Lime juice
- 2 tablespoons Lime juice
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
- 1 lb White rice
- 1 lb White rice
- 1 lb White rice
- 8 ounce block Monterrey Jack cheese
- 8 ounce block Monterrey Jack cheese
- 8 ounce block Monterrey Jack cheese
- 2 cans Seasoned black beans
- 2 cans Seasoned black beans
- 2 cans Seasoned black beans
- 24 ounce Sour cream
- 24 ounce Sour cream
- 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.