Mexican Chicken Bowl

By jennKI

Ingredients

• MARINADE:
• 2 Mild Chipotle Chiles in adobo, minced(canned-freeze rest)
• 2 T. Olive Oil
• 2 T. Fresh Lime Juice
• 1 T. Ancho Chile Powder
• 1 T. Garlic, minced
• 2 t. Ground Cumin
• 1 t. Kosher Salt
• 1/4 t. Black Pepper
• 3 Boneless, Skinless Chicken Breasts
• TOPPINGS:
• 2 medium Tomatoes, diced
• 1/2 C. finely chopped Red Onion,
• 1 (15 oz.) can Pinto Beans, rinsed
• 1 C. crumbled Queso Fresco (Cotija)
• 2 avacados cut into chunks
• 2 Limes, cut in wedges
• Tortilla Chips

Preparation

Step 1

Marinade:
In a small bowl whisk the marinade ingredients. Place the chicken in a large, ziplock and pour in marinade. Press the air out of the bag & seal tightly. Refrigerate for 2 hours or more.

Chicken:
Either grill the chicken 8-12 min. or cook on the stove (with the lid closed as much as possible). Cut into 1/2 inch chunks.

Divide chicken evenly into bowls. Top with toppings.