Chipotle Copycat Chicken Bowls
Directions
- 1Make a marinade by blending chipotle peppers in adobo, avocado oil, cumin, oregano, black pepper, minced garlic, chili powder, and water until smooth.
- 2Pour marinade over 2 pounds of trimmed chicken thighs and refrigerate overnight.
- 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.
- 4Sauté sliced bell peppers and onions in 1/2 tbsp avocado oil for 5-7 minutes, season with oregano.
- 5Prepare cauliflower rice by cooking until tender, then add lemon juice, lime juice, and cilantro.
- 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
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