Chipotle Chicken Grain Bowl

Ingredients

Chicken

4 boneless skinless chicken breasts - pounded to about 3/4 inch thickness

1 7-ounce can chipotles packed in adobo sauce - (sauce only)

3 tablespoons chipotle chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

3 tablespoons oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 teaspoon onion powder

Pickled Onions

1 1/2 cups white vinegar

3 heaping spoonfuls of sugar

Red onion

Farro

2 cups dry farro

1 tbs oil

salt

3 to 4 cups water

Chipotle dressing

3/4 cups extra-virgin olive oil or avocado oil

1/4 cup red wine vinegar

2 tablespoons honey

1 –2 chipotles in adobo, plus an extra teaspoon of the adobo sauce

2 garlic cloves

2 tablespoons freshly-squeezed lime juice

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

freshly cracked black pepper

Everything Else

1 14.5oz can of black beans, drained and rinsed

1 avocado, diced

cherry tomatoes

english cucumber

romaine, chopped into bite sized pieces

Directions

For the Chicken

Stir together all ingredients for marinade.

Add chicken and marinade to a large plastic bag and seal. Chill overnight or up to 24 hours.

Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil.

Bake for 25-35 minutes until chicken is cooked through. Uncover and bake 5-10 minutes longer. Serve chicken as-is or in any of your favorite Mexican dishes like tacos, enchiladas, salads, and more.

For the Farro

Cover farro in cold water and soak for 20 minutes (or overnight).

In a medium saucepan, heat oil over medium heat and add drained farro. Stir to coat.

Add water and salt and bring to a boil. Cover and simmer for 10-15 minutes or until desired tenderness is reached.

Remove from heat and drain any excess water.

For the Dressing

Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

For the Pickled Onions

Thinly slice a red onion and put the slices in a bowl or container.

Bring about 1 1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve.

Pour the hot vinegar over the onions and let them cool. They're ready to use right away, and can be stored in the refrigerator for 2 weeks.