Deconstructed Mexican-Inspired Chicken and Rice Bowls with Crispy Tortilla Strips and Chipotle Lime Dressing

Deconstructed Mexican-Inspired Chicken and Rice Bowls with Crispy Tortilla Strips and Chipotle Lime Dressing

Ingredients

Instructions

  1. 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.
  2. Make Chipotle Lime Dressing: In a small bowl, whisk together lime juice, olive oil, and a pinch of salt and pepper.
  3. 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.
  4. Assemble Bowls: Divide cooked rice among bowls. Top with shredded chicken, black beans, and corn.
  5. 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.
  6. Garnish: Top with crispy tortilla strips for added crunch.
  7. Serve immediately.

Cuisine: Mexican-inspired

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: dinner