Chicken Bowl Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 pounds chicken breasts (cubed)

1/4 cup chipotle peppers in adobo

1/2 cup plain Greek yogurt

1 Tablespoon honey

2 teaspoons lime juice

1 teaspoon salt

1 teaspoon cumin

2 Tablespoons water

2 15-ounce cans black beans

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon oregano

2 cups cooked rice

1 teaspoon salt

2 Tablespoons lime juice

1/2 cup chopped fresh cilantro

3 medium bell peppers (cut into strips)

1 large onion (thinly sliced)

1 Tablespoon avocado oil

salt/pepper (to taste)

Directions

Blend Marinade

In a blender, combine all of the marinade ingredients and blend them until they are smooth.

Marinate Chicken

Pour the marinade over the cubed chicken and stir gently until all pieces are well coated. Marinate for 10-15 minutes while you prep the rest of the ingredients.

Simmer Beans

In a saucepan, combine the beans and seasoning, then stir. Do not drain or rinse the black beans. Simmer the beans over low heat for about 10 minutes while you cook the remaining elements.

Season Rice

Add the salt, chopped cilantro, and lime juice to the warm cooked rice and stir. Taste and adjust the salt as desired.

Heat Skillet

Heat a cast iron skillet to medium-high heat and add 1 Tablespoon of avocado oil.

Add Chicken

Add the marinated chicken to the pan.

Cook Chicken

Cook the chicken for 5-6 minutes per side, until it is firm and cooked through. Charred bits are a good thing!

Add Veggies

Remove the chicken to a plate, add 1 more Tablespoon of oil, the veggies, and salt/pepper to the skillet. Stir them well to coat them in the oil.

Cook Veggies

After 1-2 minutes, lower the skillet temperature to medium and continue cooking until the veggies are soft.

Assemble Bowls

Assemble the bowls, topping with Greek yogurt, fresh avocado, and a squeeze of lime. Serve and enjoy!

Nutrition

• Serving Size: 1.5 Cups
• Calories: 450 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Cholesterol: 98 mg
• Sodium: 1507 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 13 g
• Total Sugars: 8 g
• Protein: 45 g