Chipotle Chicken Bowls

90 mins
Serves 5
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Directions

  1. 1Add chicken to a bowl with all ingredients and mix well.
  2. 2Add chicken to a bowl with all ingredients and mix well.
  3. 3Add chicken to a bowl with all ingredients and mix well.
  4. 4Marinate the chicken for at least 30 minutes.
  5. 5Marinate the chicken for at least 30 minutes.
  6. 6Marinate the chicken for at least 30 minutes.
  7. 7Add rice, chicken bone broth, and a dried bay leaf to a rice cooker and cook until fluffy.
  8. 8Add rice, chicken bone broth, and a dried bay leaf to a rice cooker and cook until fluffy.
  9. 9Add rice, chicken bone broth, and a dried bay leaf to a rice cooker and cook until fluffy.
  10. 10Transfer the cooked rice to a bowl, add chopped cilantro and lime juice, then gently toss together and season with salt to taste.
  11. 11Transfer the cooked rice to a bowl, add chopped cilantro and lime juice, then gently toss together and season with salt to taste.
  12. 12Transfer the cooked rice to a bowl, add chopped cilantro and lime juice, then gently toss together and season with salt to taste.
  13. 13Add black beans, water, onion powder, garlic powder, paprika, ground cumin, dried oregano, salt, black pepper, and a dried bay leaf into a small saucepan and mix well.
  14. 14Add black beans, water, onion powder, garlic powder, paprika, ground cumin, dried oregano, salt, black pepper, and a dried bay leaf into a small saucepan and mix well.
  15. 15Add black beans, water, onion powder, garlic powder, paprika, ground cumin, dried oregano, salt, black pepper, and a dried bay leaf into a small saucepan and mix well.
  16. 16Cover and simmer the black beans on low for 10 minutes until tender.
  17. 17Cover and simmer the black beans on low for 10 minutes until tender.
  18. 18Cover and simmer the black beans on low for 10 minutes until tender.
  19. 19Dice roma tomatoes, half an onion, and a jalapeño for the pico de gallo.
  20. 20Dice roma tomatoes, half an onion, and a jalapeño for the pico de gallo.
  21. 21Dice roma tomatoes, half an onion, and a jalapeño for the pico de gallo.
  22. 22Chop cilantro for the pico de gallo.
  23. 23Chop cilantro for the pico de gallo.
  24. 24Chop cilantro for the pico de gallo.
  25. 25Dice half an onion and a jalapeño for the corn salsa.
  26. 26Dice half an onion and a jalapeño for the corn salsa.
  27. 27Dice half an onion and a jalapeño for the corn salsa.
  28. 28Cut avocados in half and remove the pit for the guacamole.
  29. 29Cut avocados in half and remove the pit for the guacamole.
  30. 30Cut avocados in half and remove the pit for the guacamole.
  31. 31Prepare the guacamole by mashing the avocados and mixing them with diced onion, tomato, jalapeño, cilantro, and lime juice.
  32. 32Prepare the guacamole by mashing the avocados and mixing them with diced onion, tomato, jalapeño, cilantro, and lime juice.
  33. 33Prepare the guacamole by mashing the avocados and mixing them with diced onion, tomato, jalapeño, cilantro, and lime juice.
  34. 34Cover the guacamole with a plastic wrap to prevent browning.
  35. 35Cover the guacamole with a plastic wrap to prevent browning.
  36. 36Cover the guacamole with a plastic wrap to prevent browning.
  37. 37Prepare the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, salt, and lime juice.
  38. 38Prepare the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, salt, and lime juice.
  39. 39Prepare the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, salt, and lime juice.
  40. 40Prepare the corn salsa by combining corn, diced onion, jalapeño, cilantro, salt, and lime juice.
  41. 41Prepare the corn salsa by combining corn, diced onion, jalapeño, cilantro, salt, and lime juice.
  42. 42Prepare the corn salsa by combining corn, diced onion, jalapeño, cilantro, salt, and lime juice.
  43. 43Grill the marinated chicken at 400F until the internal temperature is 165F, then rest for 10 minutes before cutting.
  44. 44Grill the marinated chicken at 400F until the internal temperature is 165F, then rest for 10 minutes before cutting.
  45. 45Grill the marinated chicken at 400F until the internal temperature is 165F, then rest for 10 minutes before cutting.
  46. 46Grill the bell peppers and red onions.
  47. 47Grill the bell peppers and red onions.
  48. 48Grill the bell peppers and red onions.
  49. 49Assemble the bowls: first add 120g of cilantro lime rice.
  50. 50Assemble the bowls: first add 120g of cilantro lime rice.
  51. 51Assemble the bowls: first add 120g of cilantro lime rice.
  52. 52Add 70g of seasoned black beans.
  53. 53Add 70g of seasoned black beans.
  54. 54Add 70g of seasoned black beans.
  55. 55Add 70g of grilled bell peppers and red onions.
  56. 56Add 70g of grilled bell peppers and red onions.
  57. 57Add 70g of grilled bell peppers and red onions.
  58. 58Add 200g of cut grilled chicken.
  59. 59Add 200g of cut grilled chicken.
  60. 60Add 200g of cut grilled chicken.
  61. 61Add 70g of pico de gallo.
  62. 62Add 70g of pico de gallo.
  63. 63Add 70g of pico de gallo.
  64. 64Add 70g of corn salsa.
  65. 65Add 70g of corn salsa.
  66. 66Add 70g of corn salsa.
  67. 67Add 100g of fresh guacamole.
  68. 68Add 100g of fresh guacamole.
  69. 69Add 100g of fresh guacamole.

Ingredients

  • 3 lbs chicken thighs, boneless and skinless
  • 3 lbs chicken thighs, boneless and skinless
  • 3 lbs chicken thighs, boneless and skinless
  • 1 can chipotle peppers in adobo sauce
  • 1 can chipotle peppers in adobo sauce
  • 1 can chipotle peppers in adobo sauce
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 1 tbs honey
  • 1 tbs honey
  • 1 tbs honey
  • 1 tbs onion powder
  • 1 tbs onion powder
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs garlic powder
  • 1 tbs garlic powder
  • 1 tbs ground cumin
  • 1 tbs ground cumin
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 tbs smoked paprika
  • 1 tbs smoked paprika
  • 1 tbs dried oregano
  • 1 tbs dried oregano
  • 1 tbs dried oregano
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 2.5 cups chicken bone broth
  • 2.5 cups chicken bone broth
  • 2.5 cups chicken bone broth
  • 1.5 cups uncooked white rice, rinsed
  • 1.5 cups uncooked white rice, rinsed
  • 1.5 cups uncooked white rice, rinsed
  • 1 unit dried bay leaf
  • 1 unit dried bay leaf
  • 1 unit dried bay leaf
  • 2 units limes
  • 2 units limes
  • 2 units limes
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 can unsalted black beans, rinsed
  • 1 can unsalted black beans, rinsed
  • 1 can unsalted black beans, rinsed
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 unit dried bay leaf
  • 1 unit dried bay leaf
  • 1 unit dried bay leaf
  • 3 units roma tomatoes, diced
  • 3 units roma tomatoes, diced
  • 3 units roma tomatoes, diced
  • 0.5 unit onion, diced
  • 0.5 unit onion, diced
  • 0.5 unit onion, diced
  • 1 unit jalapeño, diced
  • 1 unit jalapeño, diced
  • 1 unit jalapeño, diced
  • salt
  • salt
  • salt
  • cilantro
  • cilantro
  • cilantro
  • lime juice
  • lime juice
  • lime juice
  • 1 can unsalted corn, rinsed
  • 1 can unsalted corn, rinsed
  • 1 can unsalted corn, rinsed
  • 0.5 unit onion, diced
  • 0.5 unit onion, diced
  • 0.5 unit onion, diced
  • 1 unit jalapeño, diced
  • 1 unit jalapeño, diced
  • 1 unit jalapeño, diced
  • salt
  • salt
  • salt
  • cilantro
  • cilantro
  • cilantro
  • lime juice
  • lime juice
  • lime juice
  • 3 units ripe avocados
  • 3 units ripe avocados
  • 3 units ripe avocados
  • 0.5 unit onion, diced
  • 0.5 unit onion, diced
  • 0.5 unit onion, diced
  • 1 unit roma tomato, diced
  • 1 unit roma tomato, diced
  • 1 unit roma tomato, diced
  • 1 unit jalapeño, diced
  • 1 unit jalapeño, diced
  • 1 unit jalapeño, diced
  • salt
  • salt
  • salt
  • cilantro
  • cilantro
  • cilantro
  • lime juice
  • lime juice
  • lime juice

Equipment

bowlrice cookersmall saucepanchopping boardknifetongsfood scalecontainer

Tips

  • Always start with whatever takes the longest.
  • Have your veggies prepped.
  • Have your tools ready.
  • Map out in your head what you're going to do next.
  • If it still feels overwhelming, just pick one or two dishes like the chicken or rice, get good at it for a few weeks, build upon that foundation, and just keep practicing.
Chipotle Chicken Bowls | Clip Recipe