Pollo Asado Burrito Bowls

Ingredients

• Boneless Skinless Chicken Thighs

  Frozen - Trader Joe's

  28 oz or 794g

• Orange juice

  ½ cup or 125g

• Soy Sauce

  Lite - Kroger

  4 tbsp or 60g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  8 clove or 24g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Ancho pepper

  Dried

  3 pepper or 51g

• Chipotle Peppers, in Adobo Sauce

  Lamorena

  3 tbsp or 45g

• Honey

  20g

• Cilantro

  Raw - Whole Foods Market

  40g

• Red bell pepper

  Sweet, raw

  5 medium or 595g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Taco Seasoning

  Great Value

  3 tsp or 9g

• Nonfat greek yogurt

  Nonfat, plain

  100g

• Peppers sauce

  Hot, chili, mature red, canned

  50g

• 90-Second Brown Rice

  Simple Earth

  4 cup or 560g

Directions

1. In a blender combine orange juice, soy sauce, lime juice, garlic, cumin, salt, pepper, onion powder, chiles, honey, and cilantro. Blend until completely smooth.
2. Coat the chicken thighs in the sauce and marinate for an hour.
3. Slice peppers and onions and season with taco seasoning. Bake at 450°F for 33 minutes.
4. Air fry chicken thighs at 400°F for 14 minutes.
5. Cook rice according to package directions
6. To make a creamy hot sauce: combine greek yogurt, hot sauce, and a pinch of salt. Add a teaspoon of water or milk at a time until you reach your desired consistency.
7. Serve bowl with rice, veggies, chicken, and hot sauce

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