Chipotle Bowl with Cilantro Lime Rice

Servings | 6-8

Ingredients:

• 8 chicken thighs

• 2 limes, juiced

• ½ bundle cilantro, chopped

• 2 teaspoons chili powder & cumin

• 2 tablespoons oil

• Salt and pepper

Cilantro Lime Rice:

• 1 cup rice, uncooked

• 2 limes, juiced

• ½ bundle cilantro, chopped

Optional Garnishes: lime wedges, cilantro, green onion, guacamole, black beans

Directions:

1. Add all marinade ingredients to a bag, bowl, or container. Marinate for 1-12 hours in

   the refrigerator.

2. Cook rice by following package instructions. Remove from heat and add remaining ingredients. Season with salt.

3. To make chicken, preheat a skillet to medium-high heat and season chicken with

   salt and pepper. Add a drizzle of oil to the pan and cook the chicken on both sides for around 6 minutes or until the internal temperature reaches 165°F.

4. Once chicken has cooled, cut into cubes and plate on top of the cilantro lime rice. Top with optional garnishes and serve.

   Notes: Our preferred variation is cooking chicken thighs on a cast iron skillet and using all garnishes. You can sub chicken thighs for chicken breasts or steak.

You’ll find this recipe titled “Tex-Mex Chicken & Cilantro Lime Rice” (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.

Amazon Storefront