Chicken

3 lbs skinless boneless chicken breast or thighs

Marinade for the Chicken:

2 Tbs Tricia’s Jalapeno Taco Seasoning Blend (can substitute with a packet of taco seasoning)

 ¼ cup lime juice

2 Tbs avocado or olive oil

2 Tbs minced garlic

1 can (12oz) chipotle peppers in adobo such as Embasa brand

For the Salad:

4 Green Onions – diced

1 Bell  Pepper – diced (yellow, orange or red…green is too bitter)

1/4 Large Red or White Onion – small diced

1 15.5oz Can of Black Beans – rinsed

1 Container cherry tomatoes

1 15.5oz  can of corn or 1.5 cups of frozen corn 1 Bunch of Cilantro – rinsed and chopped

1 Tbs olive oil for the pan

1 Avocado sliced

1 Cup of Quinoa (Quinoa can be substituted with brown rice, white rice or a mix of rice and quinoa. We often use the microwave pouches of the combined rice/quinoa that heats up in 90 seconds)

Dressing:

3/4 Cup of Avocado or Olive Oil

3 Tbs Rice Vinegar (taste and add a bit more if needed)

1 Lime –juiced or ¼ cup lime juice

1 Tbs minced Garlic Clove

2 Tsp of canned adobo sauce (use 1 tsp for a less spicy taste)

1 Tbs of honey (or agave if you are allergic to honey)

1 small bunch of cleaned cilantro

Step 1: Chicken

Place 3 lbs skinless boneless chicken breast or thighs in marinade for 6  to 24 hours.

This makes enough for 6 servings of chicken and can be made the day before.

I usually divide it after grilling, if I’m making just for the 2 of us, and use the left-over chicken for tacos or enchiladas the next day.

Marinade for the Chicken:

2 tbs Tricia’s Jalapeno Taco Seasoning Blend (can substitute with a packet of taco seasoning)

¼ cup lime juice

2 tbs avocado or olive oil

2 tbs minced garlic

1 can chipotle peppers in adobo such as Embasa brand (reserve the sauce)

Grill or bake for 40 mins or till the chicken reaches 150 degrees.(It will continue to cook during resting)

Leave the peppers on during cooking if you like the extra spice.

Remove from grill or oven and tent with foil. Allow chicken to rest for 10 mins.

Step 2: Salad

Makes 3 adult servings

4 Green Onions – diced

1 Bell  Pepper – diced (yellow, orange or red…green is too bitter)

1/4 Red or White  Onion – small diced

1 15.5oz Can of Black Beans – rinsed

1 Container cherry tomatoes

1 15.5oz  can of corn or 1.5 cups of frozen corn 1 Bunch of Cilantro – rinsed and chopped

1 tbs olive oil for the pan

1 Avocado sliced

1 Cup of Quinoa

• Cook 1 cup quinoa with 2 cups water.

(Quinoa can be substituted with brown rice, white rice or a mix of rice and quinoa. We often use 2 of the microwave pouches of the combined rice/quinoa that heats up in 90 seconds)

Step 3: Dressing:

3/4 C of Avocado or Olive Oil

3 Tbs Rice Vinegar (taste and add a bit more if needed)

1 Lime –juiced or ¼ cup lime juice

1 Tbs minced  Garlic Clove

2 Tsp of canned adobo sauce (use 1tsp for a less spicy taste)

1 Tbs of honey (or agave if you are allergic to honey)

1 small bunch of cleaned cilantro

Dressing Instructions:

• Using a blender combine Rice Vinegar, Lime Juice, Garlic, Adobo sauce, salt and honey.

• Pulse to blend then add your oil.

• Blend again.

• Then add cilantro and blend until fully combined.

  
  

Left over salad dressing can be stored in the refrigerator or used as a marinade. It’s wonderful on pork!

Directions:

• Chop all vegetables except tomatoes and reserve.

• Heat up the pan with the olive oil.

• Gently roast the cherry tomatoes till slightly charred. Remove from pan and place in small serving bowl.

• Using the same pan, roast the corn till slightly charred. Remove from pan and place in small serving bowl.

• Warm black beans in the pan till warmed through. Remove from pan and place in small serving bowl.

Serve:

Place ½ cup of cooked Quinoa in a single serving bowl.

Top with chopped or shredded chicken and your choice of vegetables.

Dress with 2 tbs of Dressing and garnish with cilantro and avocado (optional).

To see Tricia’s Original Recipe as well as her other amazing recipes: https://www.keepyourdaydream.com/southwest-chicken-bowl/

To purchase Tricia’s Spice Blend: https://shop.tricialeach.com/collections/all