Chipotle Chicken Bowls

Serves 6
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Directions

  1. 1Trim off any fatty bits from the 8 boneless, skinless chicken thighs.
  2. 2Toss the chicken thighs into a bowl with 1/4 cup of oil, 1/4 cup of water, and 1 packet of chipotle marinade.
  3. 3Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
  4. 4Finely dice 1 red onion using a vegetable chopper.
  5. 5Seed and dice 2 jalapeños.
  6. 6Dice 6 Roma tomatoes.
  7. 7Finely chop 1 bundle of cilantro.
  8. 8Scoop out 6 ripe avocados into a bowl.
  9. 9Add 1/2 cup of chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
  10. 10Mash the guacamole with a potato masher until you reach your desired consistency, adjusting lime juice and salt to taste (approx. 2-3 tablespoons of lime juice).
  11. 11Store the guacamole in small 8-ounce containers, filling them entirely and pressing out as much air as possible to minimize browning. (Yields 3.5 containers).
  12. 12For the pico, add the diced tomatoes, diced jalapeños (optional), 1 cup of diced red onion, and a hefty pinch of cilantro to a bowl (saving some cilantro for the rice).
  13. 13Pour about 1/4 cup of lime juice and salt into the pico ingredients, then toss to combine. Taste and add more lime juice or salt if needed.
  14. 14Store the pico in a container in the fridge.
  15. 15Thoroughly rinse 1 pound of white rice (about 2.5 cups).
  16. 16Cook the rice in a rice cooker with the appropriate amount of water, using the knuckle trick for measurement.
  17. 17Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
  18. 18Transfer cooked chicken into a bowl and cover with foil to rest.
  19. 19Cook the chicken in two batches.
  20. 20While chicken cooks, finely shred an 8-ounce block of Monterey Jack cheese.
  21. 21Prepare two cans of seasoned black beans, warming them up in the microwave or on the stovetop.
  22. 22Stir the entire tub of sour cream very well to achieve a smooth and creamy consistency.
  23. 23Once rice is done, add 1/4 cup of lime juice, the remaining chopped cilantro, and a couple of hefty pinches of salt.
  24. 24Gently fold the ingredients into the rice.
  25. 25Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss in the accumulated juices.
  26. 26Divide the cilantro lime rice evenly among six meal prep containers.
  27. 27Add black beans and chopped chicken thighs to each container.
  28. 28Cover and refrigerate for meal prep.
  29. 29When reheating, add fresh salsa, sour cream, shredded cheese, and guacamole.

Ingredients

  • 2.5 lbs boneless skinless chicken thighs
  • 0.25 cup oil
  • 0.25 cup water
  • 1 packet Chipotle marinade mix
  • 1 red onion
  • 2 jalapeños
  • 6 Roma tomatoes
  • 1 bundle cilantro
  • 6 ripe avocados
  • 2 tablespoons lime juice
  • salt
  • 1 lb white rice
  • water
  • 8 ounces Monterey Jack cheese
  • 2 cans seasoned black beans
  • 24 ounces sour cream

Equipment

cutting boardknifelarge bowlplastic wrapvegetable chopperpotato masher8-ounce containersrice cookerskillettongsaluminum foilfood containers

Tips

  • Store guacamole in small, full containers to minimize browning by pressing out air.
  • Stir the entire tub of sour cream very well to make it smooth and creamy, mimicking Chipotle's technique.
Chipotle Chicken Bowls | Clip Recipe