@mariannas_pantry: Homemade chipotle bowls are my current obsession. Of course nothing beats the real thing but these are pretty damn close! Ingredients For the chicken 1 lb boneless skinless chicken breast (or thighs) I can chipotle peppers in adobo sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika For the pico: 2 cups diced tomatoes 1/4 cup diced red onion 2 tbsp diced jalapeño Juice of 1 lime Salt to taste For the Guac 3 large avocados 1/4 cup diced red onion 1 tbsp diced jalapeño Juice of 1 lime Salt to taste Optional: 1/4 cup chopped cup cilantro For serving: White or brown rice (I added some lime juice to mine) Shredded cheese of choice Instructions 1. Pat chicken dry and rub with seasoning. Add to a large plastic bag or Tupperware. Add the chipotle peppers in adobo sauce to a blend and pulse until they form a smooth paste. Pour into bag with chicken and let marinate overnight in the fridge. 2. Cook rice according to package instructions (a rice cooker is my preferred method). 3. While rice cooks, place a nonstick pan over medium heat and add a tbsp of olive oil. Add chicken to pan and cook for 6-7 minutes on each side or until cooked through and charred the outside. (cooking time will vary depending on thickness of chicken). When done cooking let rest for 2-3 minutes before cutting into bite sized pieces. 4. Chop all your veggies for the Guac and Pico. Prepare the Pico buy adding all ingredients to a bowl and mixing together, adding more salt as needed. To a separate bowl add avocados and mash, then add onion, jalapeño, lime, and salt to taste, mix again. 5. Assemble your bowls buy adding desired amount of rice, Pico, Guac, chicken, and cheese. Store leftovers in a Tupperware for up to 4 days! #chipotle #chipotlebowl #burritobowl

Marianna Moore

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Region: US

Monday 18 December 2023 20:01:53 GMT