Burrito bowl

Ingredients:

• Boneless, skinless chicken thighs

• Chipotle peppers in adobo sauce

• Garlic

• Olive oil

• Honey

• Lime juice

• Ground cumin

• Garlic powder

• Onion powder

• Kosher salt

• Water

• Red onion

• Green, red, and yellow bell peppers

• Dried oregano

• Black pepper

• Long grain white rice

• Unsalted butter

• Freshly chopped cilantro

• Zest of lime

• Black beans

• Monterey Jack cheese

• Pico de gallo

• Sour cream

• Guacamole

Method:

Trim any excess fat off the chicken thighs and place them in a large bowl. Set aside.

1. Place the chipotle in adobo, garlic, olive oil, adobo sauce, honey, lime juice, cumin, garlic powder, onion powder, salt, and a splash of water into a small food processor or blender. Blend until smooth.

2. Pour the marinade over the chicken and toss to combine. Cover with plastic wrap and place marinate in the fridge for at least 1 hour to 4 hours.

3. While the chicken is marinating, make the fajita veggies and preheat the oven to  375 degrees F. Place the red onion and bell peppers on a sheet tray. Add the olive oil, salt, oregano, and pepper, and toss so the veggies are coated in the oil and seasonings.

4. Place the sheet tray in the oven and toss them every 10 minutes so they don’t burn. Cook until your desired browning is achieved, 30–40 minutes.

5. Next, make the cilantro lime rice. Add the water to a medium-sized stock pot and bring it to a boil.

6. Add the rice, stir it to distribute the rice, cover, and turn the heat down to low. Cook for 20 minutes. Take off the heat and let it sit for 5 minutes.

7. Add the butter, cilantro, both the lime juice and zest, salt, and pepper. Fluff the rice with a fork while mixing in the ingredients. Add the top back on to keep warm.

8. Preheat your grill to medium heat. Grill the chicken thighs for about 7–10 minutes per side or until the internal temperature reaches 165°F.

9. To assemble, dice the cooked chicken into bite-sized pieces.

10. Warm the black beans in the microwave.

11. Add ¼ of the rice per bowl, and top with the chicken, fajita veggies, Monterey Jack cheese, black beans, pice de Gallo, sour cream, and guacamole. Garnish with fresh cilantro.