Homemade Chipotle Bowl
A homemade chipotle bowl recipe with chicken and creamy cilantro sauce
Ingredients
Marinated Chicken
- 1/2 lb boneless skinless chicken thighs
- 1 lemon juiced
- 1 orange juiced
- 1 tsp Lawry's seasoned salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tbsp oil
Creamy Cilantro Dressing
- 1 cup Greek yogurt
- 1 clove garlic
- 1 lime juice & zest
- 1/4 tsp salt
- 1 pinch sugar
- 1/4 cup cotija cheese
- 1 handful cilantro
Toppings
- 1 jar salsa or pico de gallo
- 1/2 bell pepper thinly sliced
- 1/2 onion thinly sliced
- 1/2 zucchini thinly sliced
- 1/2 can black beans
- 1/2 head of lettuce thinly sliced
Instructions
- Prepare chicken marinade by combining lemon juice, orange juice, Lawry's seasoned salt, pepper, cumin, oregano, paprika. Mix thoroughly with chicken thighs. Allow to marinade at least 4 hours to overnight.
- Make creamy cilantro dressing by putting Greek yogurt, garlic, lime juice, lime zest, salt, sugar, cotjia cheese, and cilantro into a food processor or blender. Blend until smoothy and creamy, with small pieces of cilantro still showing. Set aside.
- Sear chicken. Have pan on medium high heat. Add in oil when pan is hot. Pat dry chicken. Add onto pan and allow to sear without touching it. Sear 3-5 minutes on each side. Then place a lid on the chicken and allow to steam for another 5 minutes.
- Heat another pan and place oil into the pan when hot. Saute zucchini, onion, and bell peppers on high heat until slightly softened.
- Assemble the homemade chipotle bowl: Place a bed of chopped lettuce, some canned black beans, grilled veggies, and chicken into a bowl. Top with jarred salsa and creamy cilantro dressing.