Chipotle Chicken Bowl

Chipotle Chicken Bowl

SERVE 4

Ingredients

Marinade
juice of 1/2 lime
1⁄4 cup olive oil
1 1-oz packet taco spice mix

4 boneless chicken breasts

Lime Rice
3 1⁄2 cups water
2 cups white rice
1 tbsp. olive oil
2 tsp. salt
juice of 1⁄2 lime

4 boneless chicken breasts
1⁄2 cup red bell pepper, sliced
1⁄2 cup green bell pepper, sliced
1⁄2 cup red onion, diced
1⁄2 cup tomatoes, diced
1⁄2 cup corn kernels
1⁄2 cup black beans, drained
1⁄2 jalapeño pepper, diced
1⁄2 cup sour cream
1⁄2 cup guacamole

Directions

1. Whisk together the marinade ingredients in a small bowl.

2. Place the chicken in the marinade and marinate for 15 mins.

3. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F/177° C.

4. Place the chicken breasts on the grill and grill each side until the chicken reaches an internal temperature of 165° F/74° C (about 5 mins. per side).

5. Place a saucepan on the stove top. Bring the water to a boil over high heat. Add the rice, olive oil, and salt. Reduce the heat and simmer until the rice is cooked through (15–20 mins.).

6. Toss with the lime juice to finish the lime rice. Cut the chicken into strips.

7. Divide the cooked rice and vegetables between four bowls.

8. Top each bowl with the strips from one chicken breast.

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