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Per serving
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- 1
Blend the marinade
Add the water, brown sugar, white vinegar, canola oil, 1 tablespoon chopped chipotle pepper in adobo, 5 halved garlic cloves, the ground chipotle chile pepper, cumin, oregano, kosher salt, smoked paprika, and black pepper to a blender. Cover and process until pureed. Pour the marinade into a large bowl or shallow dish, add the chicken breasts, and turn to coat. Cover and refrigerate 8 hours or overnight.
- 2
Grill the chicken
Drain the chicken and discard the marinade. Grill covered over medium-high heat, or broil 4 inches from the heat, until a thermometer reads 170 degrees, 6 to 8 minutes on each side. Let stand 10 minutes, then slice.
- 3
Make the cilantro-lime dressing
In a blender, combine the cilantro, Greek yogurt, olive oil, about 1/3 cup cubed avocado, the lime juice, 2 garlic cloves, honey, and a pinch of salt. Puree until smooth, then cover and chill until ready to serve.
- 4
Build the bowls
Saute the sliced bell peppers and red onion until tender. Divide the cooked rice, peppers and onions, black beans, sliced chicken, remaining sliced avocado, pico de gallo, and shredded Monterey Jack cheese among 8 bowls. Drizzle with the dressing and serve with lime wedges.
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Smoky Grilled Chicken Protein Bowls
Created by: MacroMeals
Ingredients
- 1/4 cup water
- 3 tbsp brown sugar
- 3 tbsp white vinegar
- 3 tbsp canola oil
- 1 tbsp chipotle peppers in adobo sauce
- 7 garlic
- 1 tbsp ground chipotle chile pepper
- 2 1/2 tsp ground cumin
- 2 1/2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 4 lb boneless skinless chicken breasts
- 2 cup cilantro
- 3/4 cup plain Greek yogurt
- 1/3 cup extra virgin olive oil
- 2 avocado
- 1/2 cup lime juice
- 4 tsp honey
- 3 cup white rice
- 2 bell peppers
- 1 red onion
- 15 oz black beans
- 1 cup pico de gallo
- 1 cup Monterey Jack cheese
Instructions
- Blend the marinadeAdd the water, brown sugar, white vinegar, canola oil, 1 tablespoon chopped chipotle pepper in adobo, 5 halved garlic cloves, the ground chipotle chile pepper, cumin, oregano, kosher salt, smoked paprika, and black pepper to a blender. Cover and process until pureed. Pour the marinade into a large bowl or shallow dish, add the chicken breasts, and turn to coat. Cover and refrigerate 8 hours or overnight.
- Grill the chickenDrain the chicken and discard the marinade. Grill covered over medium-high heat, or broil 4 inches from the heat, until a thermometer reads 170 degrees, 6 to 8 minutes on each side. Let stand 10 minutes, then slice.
- Make the cilantro-lime dressingIn a blender, combine the cilantro, Greek yogurt, olive oil, about 1/3 cup cubed avocado, the lime juice, 2 garlic cloves, honey, and a pinch of salt. Puree until smooth, then cover and chill until ready to serve.
- Build the bowlsSaute the sliced bell peppers and red onion until tender. Divide the cooked rice, peppers and onions, black beans, sliced chicken, remaining sliced avocado, pico de gallo, and shredded Monterey Jack cheese among 8 bowls. Drizzle with the dressing and serve with lime wedges.