Chipotle Copycat Chicken Bowls

15 mins
Serves 6
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Directions

  1. 1Make a marinade by blending chipotle peppers in adobo, avocado oil, cumin, oregano, black pepper, minced garlic, chili powder, and water until smooth.
  2. 2Pour marinade over 2 pounds of trimmed chicken thighs and refrigerate overnight.
  3. 3Cook the chicken in a skillet or air fryer until internal temperature reaches 165°F; oven method: sear for 5-7 minutes, flip, then bake at 350°F for 15 minutes; air fryer method: cook at 380°F for 15-17 minutes.
  4. 4Sauté sliced bell peppers and onions in 1/2 tbsp avocado oil for 5-7 minutes, season with oregano.
  5. 5Prepare cauliflower rice by cooking until tender, then add lemon juice, lime juice, and cilantro.
  6. 6Assemble the bowls with cauliflower rice, black beans, sautéed veggies, chicken, and top with mozzarella, pico de gallo, guacamole, and Greek yogurt.

Ingredients

  • 4 chipotle peppers in adobo sauce
  • 1 tbsp avocado oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp minced garlic
  • 1 tsp chili powder
  • 1 tbsp water
  • 2 pounds chicken thighs
  • 3 bell pepper
  • 1 onion
  • 1 tsp oregano
  • 1 package cauliflower rice
  • 1 lemon juice
  • 1 lime juice
  • 1 handful cilantro
  • 1 can black beans
  • 1 cup light mozzarella
  • 1 cup pico de gallo
  • 1 cup guacamole
  • 1 cup plain Greek yogurt

Equipment

blendercast iron skilletair fryerzip-top bag