Chipotle Bowls
Serves: 10
Total Cook Time: 120
Prep Time: 90
Cook Time: 30
Ingredients
- 4 lbs chicken
- 2 onions
- 4 bell peppers
- 2 cups quinoa or rice
Marinade
- 1/2 cup oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon lime juice
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 2 tablespoons cumin
- 1 teaspoon cayenne
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons garlic powder
Beans
- 3 cans black beans
- 1 onion chopped
- 1 large tbsp minced garlic
- 1 tbsp cumin
- 1 tbsp dried oregano
- 3 bay leaf
- Lemon and lime juice to taste
- 1 tbsp salt
Lime Rice
- 2 cup rice or quinoa
- 2 bay leafs
- 1 TBSP Salt
- 4 TBSP cilantro
- 2-4 TBSP lemon AND lime juice
Instructions
- Marinade (at least 5 hours)
- Make 2 cups of quiona or rice (2 cups of chicken stock or water in instant pot for 3 minute + 10 minutes natural release)
- Do NOT drain beans. Combine all beans ingredients and simmer for 10-20 minutes on low heat
- Slice onions/bell peppers and saute on medium heat for 10-20 minutes
- Grill chicken, dice after grilling