Spicy Chipotle Chicken DBS
Serves 1
Directions
- 1Mix the spicy chipotle marinade.
- 2Marinate the chicken in the spicy chipotle marinade.
- 3Grill the marinated chicken and corn.
- 4Open and drain the butter beans and garbanzo beans.
- 5Rinse the butter beans and garbanzo beans.
- 6Add the rinsed beans to a large bowl.
- 7Finely chop one red onion.
- 8Add the chopped red onion to the bowl.
- 9Slice one pint of cherry tomatoes.
- 10Add the sliced cherry tomatoes to the bowl.
- 11Core and dice two bell peppers.
- 12Add the diced bell peppers to the bowl.
- 13Chop one full bunch of cilantro.
- 14Add the chopped cilantro to the bowl.
- 15Slice the grilled corn off the cob.
- 16Add the corn to the bowl.
- 17Chop the grilled chicken once it's rested.
- 18Add the chopped chicken to the bowl.
- 19Slice and dice two avocados.
- 20Add the diced avocados to the bowl.
- 21Prepare the creamy chipotle vinaigrette with lime juice, oil, chipotle, cumin, and mayonnaise.
- 22Use a milk frother to make the vinaigrette creamy and smooth.
- 23Pour the vinaigrette over the salad ingredients.
- 24Toss all the ingredients together until well combined.
- 25Portion the salad into meal prep containers.
Ingredients
- 1 lb chicken thighs
- 17 oz can of chipotle peppers in adobo
- 2 juice of limes
- butter beans
- garbanzo beans
- 1 red onion
- 1 pint cherry tomatoes
- 2 bell peppers
- 1 bunch cilantro
- corn on the cob
- 2 avocados
- lime juice
- oil
- chipotle
- cumin
- mayo
Equipment
grillcan openercolanderlarge bowlknifecutting boardmilk frotherspatula
Tips
- Add avocado day of if meal prepping.
- The full recipe is on my Substack.
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