¼ cup olive oil
3 tablespoons lime juice
1 tablespoon minced garlic
1 tablespoon chili powder
1 ½ teaspoons EACH cumin + paprika
¼ – 1/2 teaspoon chipotle chili powder, more or less to taste
Salt and pepper, to taste
12 ounces chicken breasts, sliced into ½” strips
3 peppers (red, yellow, orange), sliced into strips
1 white or yellow onion, sliced into strips
1½ cups cooked brown rice
1 can black beans, drained and rinsed
1 cup corn, frozen (or use fresh sweet corn)
Fresh diced beefsteak tomatoes or cherry tomatoes, cut in half
Plain Greek yogurt (it tastes just like sour cream but it’s healthier)
Jalapeno peppers, sliced
Preheat oven to 425°F. Line a large sheet pan with aluminum foil or parchment paper. In a small bowl, mix together Chipotle Seasoning.
Place chicken, peppers and onion on the sheet pan and pour seasoning over it. Mix well with your hands, and spread into an even layer. Roast for 20 minutes, stirring halfway.
While it’s roasting, prepare “The Rest” and “Optional Toppings”. Load your bowl to your liking!