Chicken and Rice Bowls

1h
Serves 5
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Directions

  1. 1Wash rice and add beef bone broth to rice cooker; cook until fluffy.
  2. 2Add chicken to a bowl, add all seasonings, and mix well.
  3. 3Bake chicken on a wired rack at 400°F for 30 minutes, until internal temperature reaches 165°F.
  4. 4Rest chicken for 10 minutes before cutting into bite-sized pieces.
  5. 5Add black beans to a pot with water and seasonings; simmer for 10-15 minutes.
  6. 6Grill peppers and onions; add salt, pepper, and oregano; cook until tender.
  7. 7Make Cilantro Lime Sauce: Mix mayo or Greek yogurt, hot sauce, and lime juice.
  8. 8Make Cilantro Lime Rice: Add cooked rice to a bowl and mix with oil, salt, cilantro, and lime juice.
  9. 9Assemble bowls: Add rice, beans, peppers and onions, chicken, sauce, and cilantro.

Ingredients

  • 2.5 lbs boneless and skinless chicken thighs
  • 2 tbs avocado oil
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 tbs dried oregano
  • 2 tsp chili powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp cayenne pepper
  • 2 cups uncooked white rice
  • 3 cups chicken bone broth
  • 0.5 cup chopped cilantro
  • 3 tbs avocado oil
  • 3 limes
  • 2 tsp salt
  • 1 dried bay leaf
  • 2 15-oz cans unsalted black beans
  • 16 oz water
  • 3 bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 tbs avocado oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 0.5 cup mayo or Greek yogurt
  • 1 hot sauce
  • 0.5 lime juice

Equipment

Rice cookerOvenWired rackPotPanScaleMeasuring spoonsMeasuring cupsKnifeCutting board