Chipotle Chicken Bowls
These tasty chipotle chicken bowls can be made up in advance and re-heated for lunch or dinners.
Ingredients
6 boneless chicken thighs
3 adobo peppers
1/2 cup water
2 tsp oregano
2 tsp onion powder
2 tsp garlic powder
2 tsp cumin
1 tbsp honey
1 tbsp salt
2 bell peppers, deseeded and sliced lengthwise
6 cups cooked rice
1 cup freshly chopped parsley
zest of juice of one lime
Salt and pepper to taste
Instructions
1
Preheat your oven to 400 degree’s.
2
Place the boneless chicken thighs in a large resealable bag.
3
In your blender (or using an immersion blender) blend the adobo peppers, water, oregano, onion powder, garlic powder, cumin, honey and salt until well combined. Pour into the bag with the chicken thighs. Mix around until well coated.
4
Spray a baking sheet with vegetable spray and bake the marinated chicken thighs until they are fully cooked (about 20-25 minutes). Remove from the oven and set aside to cool slightly.
5
Saute the bell pepper with salt and pepper until tender.
6
Cook about 3 cups of uncooked rice as directed.
7
Zest the lime and juice it setting it aside. Once the rice is cooked, carefully fold in the chopped parsley, lime zest and juice until combined.
8
Slice the cooked chicken thighs and serve with sautéed bell peppers and prepared rice.
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