Chicken Taco Bowl

2h 3m
Serves 1
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Directions

  1. 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.
  2. 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.
  3. 3Grill or smoke the marinated chicken until fully cooked.
  4. 4Let the chicken rest and chop it into bite-sized pieces.
  5. 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.
  6. 6Prepare pickled onions: Thinly slice red onion, cover with lime juice and a pinch of salt, refrigerate for a few hours.
  7. 7Prepare grilled peppers: Thinly slice red bell pepper, sauté with salt and pepper in avocado oil.
  8. 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