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