Chipotle Chicken Bowls
-
Yield:
6 servings
-
Total Time:
35 hrs
-
Prep Time:
15 hrs
-
Cook Time:
20 hrs
Ingredients
Chicken marinade
- 4 chicken breast, diced
- 3 tablespoons Mazola® Corn Oil
- 2 chipotle peppers, diced
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Black bean pico de gallo
- 1 cup black beans, cooked
- 2 tomatoes, diced
- ¼ purple onion, diced
- 1 serrano pepper, diced
- ½ handful cilantro, diced
- 1 lime, juiced
- Dash salt
Guacamole
- 2 avocados, mashed
- ¼ purple onion, diced
- 1 lime, juiced
- Dash salt
- Dash black pepper
Sides
- Corn
- Lettuce, chopped
Instructions
- In a bowl, combine 3 tablespoons of Mazola® Corn Oil, diced chipotle peppers, salt, black pepper, paprika and garlic powder.
- Add diced chicken to marinade and let sit in the refrigerator for minimum one hour.
- Once marinaded, sauté the chicken in a pan until fully cooked.
- To make the black bean pico de gallo, combine the black beans, diced tomatoes, purple onion, serrano pepper (optional for spice), cilantro, lime juice and salt.
- To make the guacamole combine the mashed avocados with purple onion, cilantro, lime juice, dash of salt and dash of black pepper.
- Serve the chicken over white rice with the black bean pico de gallo, guacamole, corn and lettuce.
- Enjoy!
Recipe by Ale Reeg of @ale.reeg
