Deconstructed Mexican-Inspired Chicken and Rice Bowls with Crispy Tortilla Strips and Chipotle Lime Dressing
Ingredients
- 1 cup, divided HERDEZ Mexican Salsa
- 1/2 cup YUCATAN Authentic Guacamole
- 2 tablespoons, chopped BC BRINE Pickled Jalapeños
- 1/2 bag, cut into strips QUE PASA Organic Tortilla Chips
- 2 lbs, boneless, skinless Chicken thighs
- 2 cups, white or brown Cooked rice
- 1 can (15 oz), drained and rinsed Black beans
- 1 cup, frozen or canned, drained Corn
- 1/4 cup, finely diced Red onion
- 2 tablespoons, chopped Cilantro
- 2, juiced Lime
- 1/2 teaspoon Chipotle powder
- 2 tablespoons Olive oil
- To taste Salt and pepper
Instructions
- Prepare the Chicken: Season chicken thighs with salt, pepper, and chipotle powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned on both sides, then reduce heat, add 1/2 cup HERDEZ Mexican Salsa, cover, and simmer for 20-25 minutes, or until chicken is cooked through. Shred with two forks.
- Make Chipotle Lime Dressing: In a small bowl, whisk together lime juice, olive oil, and a pinch of salt and pepper.
- Crisp Tortilla Strips: Preheat oven to 375°F (190°C). Toss QUE PASA Organic Tortilla Chips strips with a little olive oil and salt. Bake for 5-7 minutes, or until crispy.
- Assemble Bowls: Divide cooked rice among bowls. Top with shredded chicken, black beans, and corn.
- Add Toppings: Drizzle with chipotle lime dressing. Add remaining 1/2 cup HERDEZ Mexican Salsa and YUCATAN Authentic Guacamole. Sprinkle with red onion, cilantro, and chopped BC BRINE Pickled Jalapeños.
- Garnish: Top with crispy tortilla strips for added crunch.
- Serve immediately.
Cuisine: Mexican-inspired
Suitability:
Prep Time: mins
Cook Time: mins
Serving Size:
Meal Type: dinner