Chipotle Chicken Bowls
Directions
- 1Place washed rice and liquid into a rice cooker, top with a dried bay leaf, and cook until light and fluffy.
- 2Place washed rice and liquid into a rice cooker, top with a dried bay leaf, and cook until light and fluffy.
- 3Place washed rice and liquid into a rice cooker, top with a dried bay leaf, and cook until light and fluffy.
- 4Add chicken to a bowl with avocado oil, onion powder, garlic powder, ground cumin, smoked paprika, dried oregano, chipotle pepper powder, salt, and pepper; mix well.
- 5Add chicken to a bowl with avocado oil, onion powder, garlic powder, ground cumin, smoked paprika, dried oregano, chipotle pepper powder, salt, and pepper; mix well.
- 6Add chicken to a bowl with avocado oil, onion powder, garlic powder, ground cumin, smoked paprika, dried oregano, chipotle pepper powder, salt, and pepper; mix well.
- 7Place chicken on baking sheets lined with parchment paper and bake at 400F (205C) until the internal temperature is 165F (74C).
- 8Place chicken on baking sheets lined with parchment paper and bake at 400F (205C) until the internal temperature is 165F (74C).
- 9Place chicken on baking sheets lined with parchment paper and bake at 400F (205C) until the internal temperature is 165F (74C).
- 10Thinly slice bell peppers and a large red onion.
- 11Thinly slice bell peppers and a large red onion.
- 12Thinly slice bell peppers and a large red onion.
- 13Add bell peppers and red onion to a bowl with avocado oil, garlic powder, dried oregano, salt, and pepper; mix well.
- 14Add bell peppers and red onion to a bowl with avocado oil, garlic powder, dried oregano, salt, and pepper; mix well.
- 15Add bell peppers and red onion to a bowl with avocado oil, garlic powder, dried oregano, salt, and pepper; mix well.
- 16Sauté the mixed peppers and onions in a pan for 8-10 minutes until tender.
- 17Sauté the mixed peppers and onions in a pan for 8-10 minutes until tender.
- 18Sauté the mixed peppers and onions in a pan for 8-10 minutes until tender.
- 19Chop cilantro and squeeze the juice from limes.
- 20Chop cilantro and squeeze the juice from limes.
- 21Chop cilantro and squeeze the juice from limes.
- 22Prepare the creamy spicy lime sauce by whisking together Greek yogurt or mayo, honey, chipotle pepper powder, garlic powder, salt, and lime juice in a small bowl until smooth.
- 23Prepare the creamy spicy lime sauce by whisking together Greek yogurt or mayo, honey, chipotle pepper powder, garlic powder, salt, and lime juice in a small bowl until smooth.
- 24Prepare the creamy spicy lime sauce by whisking together Greek yogurt or mayo, honey, chipotle pepper powder, garlic powder, salt, and lime juice in a small bowl until smooth.
- 25Once cooked, transfer rice to a bowl and mix with chopped cilantro, lime juice, avocado oil, and salt.
- 26Once cooked, transfer rice to a bowl and mix with chopped cilantro, lime juice, avocado oil, and salt.
- 27Once cooked, transfer rice to a bowl and mix with chopped cilantro, lime juice, avocado oil, and salt.
- 28Rest cooked chicken for 10 minutes, then cut into bite-sized pieces.
- 29Rest cooked chicken for 10 minutes, then cut into bite-sized pieces.
- 30Rest cooked chicken for 10 minutes, then cut into bite-sized pieces.
- 31Build the bowls by layering cilantro lime rice, sautéed peppers and onions, and chopped chicken.
- 32Build the bowls by layering cilantro lime rice, sautéed peppers and onions, and chopped chicken.
- 33Build the bowls by layering cilantro lime rice, sautéed peppers and onions, and chopped chicken.
- 34Top with creamy spicy lime sauce right before eating.
- 35Top with creamy spicy lime sauce right before eating.
- 36Top with creamy spicy lime sauce right before eating.
Ingredients
- 3 lbs chicken thighs, boneless and skinless
- 3 lbs chicken thighs, boneless and skinless
- 3 lbs chicken thighs, boneless and skinless
- 1 tbs avocado oil
- 1 tbs avocado oil
- 1 tbs avocado oil
- 2 tsp onion powder
- 2 tsp onion powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp garlic powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp ground cumin
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp smoked paprika
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp dried oregano
- 2 tsp dried oregano
- 2 tsp chipotle pepper powder
- 2 tsp chipotle pepper powder
- 2 tsp chipotle pepper powder
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp pepper
- 1 tsp pepper
- 2 cups uncooked white rice
- 2 cups uncooked white rice
- 2 cups uncooked white rice
- 3 cups water or chicken bone broth
- 3 cups water or chicken bone broth
- 3 cups water or chicken bone broth
- 0.5 cup chopped cilantro
- 0.5 cup chopped cilantro
- 0.5 cup chopped cilantro
- 3 juice limes
- 3 juice limes
- 3 juice limes
- 2 tsp avocado oil
- 2 tsp avocado oil
- 2 tsp avocado oil
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 1 dried bay leaf
- 1 dried bay leaf
- 1 dried bay leaf
- 3 bell peppers, thinly sliced
- 3 bell peppers, thinly sliced
- 3 bell peppers, thinly sliced
- 1 large red onion, thinly sliced
- 1 large red onion, thinly sliced
- 1 large red onion, thinly sliced
- 1 tbs avocado oil
- 1 tbs avocado oil
- 1 tbs avocado oil
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried oregano
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp pepper
- 1 tsp pepper
- 1 cup greek yogurt or mayo
- 1 cup greek yogurt or mayo
- 1 cup greek yogurt or mayo
- 1 tbs honey
- 1 tbs honey
- 1 tbs honey
- 0.5 tsp chipotle pepper powder
- 0.5 tsp chipotle pepper powder
- 0.5 tsp chipotle pepper powder
- 0.5 tsp garlic powder
- 0.5 tsp garlic powder
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp salt
- 0.5 juice lime
- 0.5 juice lime
- 0.5 juice lime
Equipment
rice cookerbaking sheetsparchment paperbowlsknivescutting boardtongsfrying panlemon squeezerwhisk
Tips
- Always start with whatever takes the longest and can cook on its own to allow for multitasking and efficient cooking.
- Cut chicken into bite-sized pieces for easier eating, though it can be left whole.