Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 2 tablespoons (30 mL) chipotle sauce or 1-2 chipotle peppers in adobo, minced
  • 1 tablespoon (15 mL) olive oil
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) garlic powder
  • Salt and pepper to taste
  • 2 cups (300 g) cooked rice or quinoa
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 cup (150 g) corn kernels, fresh, frozen, or canned
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • Fresh cilantro for garnish

Instructions:

  1. In a bowl, combine chipotle sauce, olive oil, cumin, garlic powder, salt, and pepper. Add chicken thighs and coat evenly; let marinate for 10 minutes.
  2. Cook the rice or quinoa according to package instructions.
  3. Heat a skillet over medium-high heat; add the marinated chicken. Cook for 6-7 minutes per side, until browned and cooked through (internal temperature should reach 165°F / 74°C). Remove from skillet and let rest for 5 minutes before slicing.
  4. In the same skillet, briefly sauté black beans and corn until warmed (2-3 minutes).
  5. In serving bowls, layer cooked grains, sautéed beans and corn, sliced chicken, and cherry tomatoes. Top with avocado slices and garnish with fresh cilantro.
  6. Serve with lime wedges for squeezing over the bowl.