Chipotle Chicken Bowls
Directions
- 1Add chicken to a bowl with all ingredients and mix well.
- 2Marinate the chicken for at least 30 minutes.
- 3Add rice, chicken bone broth, and a dried bay leaf to a rice cooker and cook until fluffy.
- 4Transfer the cooked rice to a bowl, add chopped cilantro and lime juice, then gently toss together and season with salt to taste.
- 5Add 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.
- 6Cover and simmer the black beans on low for 10 minutes until tender.
- 7Dice roma tomatoes, half an onion, and a jalapeño for the pico de gallo.
- 8Chop cilantro for the pico de gallo.
- 9Dice half an onion and a jalapeño for the corn salsa.
- 10Cut avocados in half and remove the pit for the guacamole.
- 11Prepare the guacamole by mashing the avocados and mixing them with diced onion, tomato, jalapeño, cilantro, and lime juice.
- 12Cover the guacamole with a plastic wrap to prevent browning.
- 13Prepare the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, salt, and lime juice.
- 14Prepare the corn salsa by combining corn, diced onion, jalapeño, cilantro, salt, and lime juice.
- 15Grill the marinated chicken at 400F until the internal temperature is 165F, then rest for 10 minutes before cutting.
- 16Grill the bell peppers and red onions.
- 17Assemble the bowls: first add 120g of cilantro lime rice.
- 18Add 70g of seasoned black beans.
- 19Add 70g of grilled bell peppers and red onions.
- 20Add 200g of cut grilled chicken.
- 21Add 70g of pico de gallo.
- 22Add 70g of corn salsa.
- 23Add 100g of fresh guacamole.
Ingredients
- 3 lbs chicken thighs, boneless and skinless
- 1 can chipotle peppers in adobo sauce
- 1 tbs olive oil
- 1 tbs honey
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tbs ground cumin
- 1 tbs smoked paprika
- 1 tbs dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2.5 cups chicken bone broth
- 1.5 cups uncooked white rice, rinsed
- 1 unit dried bay leaf
- 2 units limes
- 0.5 cup chopped cilantro
- 1 tsp olive oil
- 1 can unsalted black beans, rinsed
- 2 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 unit dried bay leaf
- 3 units roma tomatoes, diced
- 0.5 unit onion, diced
- 1 unit jalapeño, diced
- salt
- cilantro
- lime juice
- 1 can unsalted corn, rinsed
- 0.5 unit onion, diced
- 1 unit jalapeño, diced
- salt
- cilantro
- lime juice
- 3 units ripe avocados
- 0.5 unit onion, diced
- 1 unit roma tomato, diced
- 1 unit jalapeño, diced
- salt
- cilantro
- 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.
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