Chicken chipotle bowl

Ingridients:

• 1 recipe chipotle chicken
• ▢2 cups cilantro lime rice
• ▢1 recipe easy corn salsa
• ▢15 ounce can black beans, lightly drained
• ▢4 cups shredded romaine lettuce
• ▢1 cup shredded Monterey Jack cheese
• ▢1 recipe chipotle guacamole
• ▢½ cup sour cream, garnish
• ▢1 lime, cut into wedges, for serving

Fresh tomato salsa

2 to 3 tomatoes about 1 to 1½pounds diced

¼ cup chopped red onion

¼cup chopped cilantro

3 jalapeños chopped

1 tablespoon  lemon juice

1 tablespoon lime juice

Salt to taste

PREPARE THE INGREDIENTS

Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.

Warm the black beans in a small saucepan over LOW heat.

FOR THE FRESH TOMATO SALSA

Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.

ASSEMBLE THE BOWLS

Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.

CHIPOTLE CHICKEN:

INGREDIENTS

▢2 boneless skinless chicken breasts, 1 to 1 ¼ pounds total weight

▢3 tablespoons olive oil, divided

▢1 tablespoon distilled white vinegar, or the juice from 1 lime

▢1 teaspoon chili powder

▢1 teaspoon oregano

▢1 teaspoon smoked paprika

▢1 teaspoon kosher salt

▢½ teaspoon cumin

▢½ teaspoon garlic powder

▢½ teaspoon freshly ground black pepper

▢½ teaspoon cayenne pepper, or to taste

INSTRUCTIONS

Place the chicken on a cutting board and use a sharp knife to slice all the way through the center of each piece, horizontally, to create two thin cutlets. Alternately, cover them with a sheet of plastic wrap and pound lightly with the smooth side of a meat mallet to ½-inch thickness.

Whisk 2 tablespoons olive oil with the vinegar (or lime juice) and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade, press out as much air as possible, seal the bag, and squish the chicken around to mix it well with the marinade. Refrigerate for at least 1 hour and up to 8 hours.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for 4 minutes, undisturbed. Flip the chicken over and continue to cook for 3 to 4 minutes more, or until well browned on both sides and the internal temperatures reaches 165 degrees F. If chicken is thicker than ½-inch, you’ll probably need to reduce heat to MEDIUM and cover the skillet to cook through.

Transfer the chicken to a cutting board to rest for about 5 minutes. Then, slice into bite-size cubes.

CILANTRO LIME RICE

INGREDIENTS

▢2 tablespoons vegetable oil

▢1½ cup long grain white rice, like jasmine or basmati

▢½ teaspoon salt, optional

▢3 cups low sodium chicken or vegetable broth, can use water, if desired

▢1 fresh lime, juiced

▢¾ cup roughly chopped cilantro, or to taste

INSTRUCTIONS

Heat the vegetable oil in a 12-inch skillet over MEDIUM heat. Add the rice and season with the salt, if using. Cook, stirring frequently, until lightly toasted, about 4 or 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to LOW, cover, and simmer for 20 minutes or until all the liquid has been absorbed.

Remove the pan from the heat and stir and fluff the rice with a spoon. Stir in the lime juice and cilantro and serve.

CORN SALSA

INGREDIENTS

▢16 ounces frozen yellow sweet corn, thawed

▢⅓ cup diced red onion

▢1 medium to large jalapeno, seeded and diced

▢1 lime, juiced

▢¼ teaspoon salt, or to taste

▢½ cup loosely packed cilantro leaves, chopped (pull leaves from stems and measure prior to chopping)

Combine all the ingredients in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.

GUACAMOLE

INGREDIENTS

▢3 large ripe avocados, preferably Hass avocados

▢½ lemon, juiced, about 1 tablespoon juice

▢½ lime, juiced, about 1 tablespoon juice

▢¼ cup finely diced red onion

▢2 tablespoons chopped cilantro leaves

▢1 tablespoon finely diced jalapeno, about ½ a seeded jalapeno

▢⅛ teaspoon salt, or to taste

Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork. Add the onion, cilantro, jalapeno, and salt and stir gently to combine.