Chipotle Chicken Bowls
Serves 6
Directions
- 1Trim off any fatty bits from the 8 boneless, skinless chicken thighs.
- 2Toss the chicken thighs into a bowl with 1/4 cup of oil, 1/4 cup of water, and 1 packet of chipotle marinade.
- 3Mix to ensure the chicken is evenly coated, then cover and refrigerate for at least an hour.
- 4Finely dice 1 red onion using a vegetable chopper.
- 5Seed and dice 2 jalapeños.
- 6Dice 6 Roma tomatoes.
- 7Finely chop 1 bundle of cilantro.
- 8Scoop out 6 ripe avocados into a bowl.
- 9Add 1/2 cup of chopped red onion, a hefty pinch of cilantro, lime juice, and salt to the avocados.
- 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).
- 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).
- 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).
- 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.
- 14Store the pico in a container in the fridge.
- 15Thoroughly rinse 1 pound of white rice (about 2.5 cups).
- 16Cook the rice in a rice cooker with the appropriate amount of water, using the knuckle trick for measurement.
- 17Fry the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side.
- 18Transfer cooked chicken into a bowl and cover with foil to rest.
- 19Cook the chicken in two batches.
- 20While chicken cooks, finely shred an 8-ounce block of Monterey Jack cheese.
- 21Prepare two cans of seasoned black beans, warming them up in the microwave or on the stovetop.
- 22Stir the entire tub of sour cream very well to achieve a smooth and creamy consistency.
- 23Once rice is done, add 1/4 cup of lime juice, the remaining chopped cilantro, and a couple of hefty pinches of salt.
- 24Gently fold the ingredients into the rice.
- 25Chop the cooked chicken into bite-sized pieces and return it to the bowl to toss in the accumulated juices.
- 26Divide the cilantro lime rice evenly among six meal prep containers.
- 27Add black beans and chopped chicken thighs to each container.
- 28Cover and refrigerate for meal prep.
- 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.
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