Chipotle Chicken Bowl

PREPARATION INSTRUCTIONS:

CHIPOTLE CHICKEN - SPICY; MARINATE 1 HOUR TO OVERNIGHT

  1. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  2. Preheat oven to 350°. Place chicken on cookie sheet and place in oven until chicken reaches 165° - approximately 20 minutes.

GUACAMOLE

  1. Peel and pit avocado(s), mash in a small bowl.
  2. Mix in onion, tomato, minced garlic and juice of one lime.
  3. Add salt and pepper to taste.

CILANTRO LIME RICE

  1. In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and saute for 60 seconds to toast the rice.
  2. Add 2 cups water (1 cup water for 2 serving kit) and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
  3. Add in the cilantro and fluff rice with a fork.

BASMATI RICE:

  1. In a heavy saucepan, heat 1/2 oil over medium heat. Once hot, add the white rice and sauté for 60 seconds to toast the rice.

  2. Add 2 cups of water (1 cup water for 2-serving kit) and bring the rice to a boil. Cover and reduce the heat to low. Cook until the rice is tender and all the water is absorbed, about 2 minutes.

To assemble, arrange rice in bottom of bowl and top with chicken, warmed black beans and corn, guacamole, pico and queso fresco cheese. Season with salt and pepper and squeeze lime over the top if desired. Serve immediately.

INGREDIENTS: CHIPOTLE PEPPERS IN ADOBO SAUCE (WATER, CHIPOTLE PEPPERS, ONIONS, VINEGAR, TOMATO PASTE, IODIZED SALT, DRIED PEPPERS, SUGAR, SOYBEAN OIL, SPICES) GARLIC POWDER, CUMIN, OREGANO, PEPPER SALT, CORN, CHICKEN, LIMES, TOMATOES, ONION, GARLIC, AVOCADO, BASMATI RICE, CILANTRO, VEGETABLE OIL, BLACK BEANS, QUESO FRESCO

ALLERGENS:  DAIRY, SOY