1Prepare cilantro lime rice: Combine rice, water, minced garlic, lime zest, lime juice, cilantro, and chicken bouillon in a pot or rice cooker. Cook according to package instructions.
2Marinate chicken thighs: In a bowl, mix orange juice, lime juice, minced garlic, chili powder, oregano, paprika, salt, and pepper. Marinate chicken for at least 1 hour, or up to overnight.
3Grill or smoke the marinated chicken until fully cooked.
4Let the chicken rest and chop it into bite-sized pieces.
5Prepare cilantro lime crema: Blend yogurt, mayo, lime juice, garlic powder, salt, onion powder, and cilantro. Add jalapeño if desired. Thin with milk or water to desired consistency.
6Prepare pickled onions: Thinly slice red onion, cover with lime juice and a pinch of salt, refrigerate for a few hours.
7Prepare grilled peppers: Thinly slice red bell pepper, sauté with salt and pepper in avocado oil.
8Assemble the bowl: Place rice on a plate, top with chicken, black beans, grilled peppers, pickled onions, and cilantro lime crema.
Ingredients
1 C long-grain jasmine rice
1.5 cups water
1 tsp garlic
1 tsp lime zest
1.5 Tbsp fresh lime juice
0.5 C finely chopped fresh cilantro
1 tsp chicken bouillon
4 Tbsp orange juice
1.5 Tbsp fresh lime juice
3 cloves garlic
1.5 Tbsp chili powder
2 tsp dried oregano
2 tsp paprika
1 teaspoon salt
0.5 tsp pepper
4 boneless, skinless chicken thighs
1 C full fat greek yogurt
2 Tbsp mayo
1 Tbsp fresh lime juice
0.25 tsp garlic powder
0.5 tsp salt
0.25 tsp onion powder
0.5 C fresh cilantro
0.25 jalapeño
1 red onion
1 lime juice
1 pinch salt
1 red bell pepper
1 avocado oil
1 black beans
Equipment
potrice cookerknifecutting boardspatulagrill or smokerblender