Chicken

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1 ½ to 2 Lbs Chicken thighs

1 tbsp Olive Oil

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Marinade

½ Large White Onion

6 cloves Garlic

1 cup Cilantro

1 tbsp Oregano

1 tbsp Onion Powder

1 tbsp Garlic Powder

½ tsp Cumin

1 tsp Chili Powder

1 tsp Coarse Salt

1 tbsp Goya Adobo All purpose Seasoning

2 tbsp Olive Oil

7 oz Can Chipotles in adobo sauce

1 whole Lime Squeezed

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Guacamole

¼ Cup Red Onions

3 Tbsp Chopped jalapeios

1 Whole Lime, squeezed

⅓ Cup Cilantro

2 tsp Salt (To taste)

3 Large Ripe Avocados

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Cilantro Lime rice

6 Cups Cooked Rice (Long Grain rice)

1 Tbsp Salt (To Taste)

½ Lime juice

⅔ Cup Cilantro, chopped

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Black Beans

3 Cans (15.5 oz) Black beans

2 tsp Onion Powder

2 tsp Salt (To Taste)

1 Tbsp Lime juice

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Corn Salsa

3 Bags (12 oz) Frozen Sweet Corn, thawed

3 Diced (⅔ Cup) Jalapeños, deseeded

1 Cup Red Onion, Diced

1 Cup Chopped Cilantro

1 Tbsp salt (To taste)

1 Whole Lime Juiced

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The Bowl (Optional)

½ Lbs Monterey Jack cheese

Sour cream (Daisy)

Romaine lettuce

Pico de gallo (Store Bought)

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1. Trim and Prep Chicken:

   Trim any excess fat from your chicken. Place in a large mixing bowl and set aside.

2. Make the Marinade:

   In a blender or food processor, combine garlic, onion, cilantro, oregano, garlic powder, onion powder, chili powder, adobo seasoning, chipotle peppers in adobo, salt, olive oil, and lime juice. Blend until thick and well combined.

3. Marinate the Chicken:

   Pour the marinade over the chicken, tossing to coat every piece evenly. Cover and refrigerate for at least 2 hours, but overnight.

4. Cook the Chicken:

   Heat a skillet over medium heat with a little olive oil. Cook chicken for 5–6 minutes per side, or until fully cooked and nicely charred. Internal temp should hit 165°F. Let the chicken rest for 5 minutes before slicing.

5. Smash the Guacamole :

   Add avocados to a bowl with lime juice and cilantro. Mash until smooth (or chunky). Stir in jalapeños, red onion, and salt to taste.

6. Cilantro Lime Rice :

   Cook the rice according to the package.

   While your rice is warm, stir in lime juice, chopped cilantro, and salt.

7. Season the Beans :

   In a small pot, warm the black beans with salt, onion powder, and a squeeze of lemon juice. Keep them on low heat until ready to serve.

8. Make the Corn Salsa :

   Combine thawed corn, diced jalapeño, red onion, cilantro, lime juice, and salt. Stir it up until everything is coated.

9. Assemble Your Bowl :

Top with extra cilantro, shredded cheese (Monterey Jack Cheese), lettuce (Romaine), sour cream, pico de gallo, and hot sauce if you're feeling fancy.

*Storage: Store ingredients separately for up to 4 days.

*Reheat: Warm up chicken, rice, and beans before assembling.

*Skip the soggy: Keep guac and salsa in separate containers if meal prepping.