Pollo Asado Burrito Bowls

Ingredients

• Boneless Skinless Chicken Thighs

  Freshdirect

  28 oz raw or 791g

• Orange juice

  ½ cup or 125g

• Soy Sauce

  Reduced Sodium - Safeway

  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

  3 oz or 85g

• Green bell pepper

  Sweet, green, raw

  5 medium or 595g

• Onions

  Raw

  2 medium or 220g

• Blue Menu Reduced Salt Taco Seasoning Mix

  President's Choice

  1 package or 35g

• Right Rice, Spanish

  Better Foods

  300g

• Nonfat greek yogurt

  Nonfat, plain

  100g

• Pepper or hot sauce

  Ready-to-serve

  50g

Directions

1. Start by prepping the marinade by blending together orange juice, soy sauce, lime juice, garlic, cumin, salt, black pepper, onion, chipotle peppers, honey, and cilantro. Place dried ancho chiles on a plate, cover with a damp paper towel, and microwave for 45-60 seconds to rehydrate, then blend in to marinade. Combine with boneless skinless chicken thighs and let it marinate for at least an hour.
2. Preheat your oven to 450°F. Dice your veggies (bell peppers and onions) and toss them with taco seasoning. Spread them out on a baking sheet and bake for about 30 minutes until soft.
3. While the veggies are cooking, cook your rice according to the package instructions.
4. When the veggies are nearly done, toss the marinated chicken in the air fryer at 400 for 12-15 minutes
5. Assemble your bowl by layering rice, fajita veggies, diced chicken, red onions, hot sauce, and cilantro. Enjoy!