Sort ingredients
leapsandbounds
QR Code
Listen
Pdf
Place boneless and skinless chicken thighs into a bowl with ¼ C of oil, ¼ C of water, and a chipotle seasoning packet. Cover and let marinate for at least one hour.
Place thighs into a heated pan and cook over medium 5-6 minutes per side until internal temp is 165ºF (74ºC). Cover cooked chicken with foil as you prepare the rest of the bowls.
Guacamole: Dice red onion, jalapeño, and tomatoes, and cilantro if using. Scoop the avocado flesh from the skin and add it to the bowl. Add half the diced onion, a hefty pinch of cilantro, lime juice, and salt to taste. Mash all together. Store the guacamole in small containers with airtight lids to minimize browning.
Pico de Gallo: Place chopped tomatoes in a bowl with diced jalapeño and the remaining onion. Add another heavy pinch of cilantro if using. Pour in about ¼ C of lime juice and a heavy pinch of salt. Toss to combine. Adjust seasoning as needed.
Cilantro-Lime Rice: Rinse and cook about 1 pound of rice in a rice cooker (I am using a multicooker). After it's done cooking, season the chicken with salt, lime juice, and cilantro, if using.
Divide rice and beans among the six storage containers, top with chicken. Add sour cream, salsa, and guacamole at the time of serving. Keeps in the fridge for 3-4 days.