Ingredients:
2 pounds chicken breasts (cubed)
1/4 cup chipotle peppers in adobo
1/2 cup plain Greek Yogurt
1 Tablespoon honey
2 teaspoon lime juice
1 teaspoon salt
1 teaspoon cumin
2 Tablespoon water
Black Beans:
2 15-ounce cans black beans
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon oregano
Cilantro Lime Rice:
2 cups cooked rice
1 teaspoon salt
2 Tablespoon lime juice
1/2 cup chopped fresh cilantro
Vegetables:
3 medium bell peppers
1 large onion
1 Tablespoon avocado oil
salt/pepper
Instructions:
1- In a blender, combine all of the marinade ingredients and blend them until they are smooth.
2- 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.
3- 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.
4- Add the salt, chopped cilantro, and lime juice to warm cooked rice and stir. Taste and adjust the salt as desired.
5- Heat a cast iron skillet to medium-high heat and add 1 Tablespoon of avocado oil.
6- Add the marinated chicken to the pan.
7- Cook the chicken for 5-6 minutes per side, until it is firm and cooked through. Charred bits are a good thing
8- 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.
9- After 1-2 minutes, lower the skillet temperature to medium and continue cooking until the veggies are soft.
10- Assemble the bowls, topping with Greek yogurt, fresh avocado, and squeeze of lime.
