if you crave it | Sweet & Savory Recipes

1Add the 1/2 large white onion, 6 cloves garlic, 1 cup (16g) cilantro, 1/2 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1 tsp chili powder, 1 tsp salt, 2 tbsp olive oil, 1 can chipotles in adobo, and the juice of 1 lime to a blender. Blend until smooth.
2Pour the marinade over the 1.5-2 lbs (680-900g) chicken thighs or breast, coating fully. Cover and marinate at least 30 minutes (overnight for best flavor).

3Heat a skillet over medium-high heat with a little oil.
4Add the chicken and cook 5-7 minutes per side, until charred outside and cooked through.
5Let the chicken rest 5 minutes before slicing — this keeps it juicy.

6In a bowl, mix 2 cups (320g) warm cooked rice with a squeeze of lime juice, 2 tbsp chopped cilantro, and a pinch of salt.
7Fluff with a fork to combine.

8Microwave the 1 can black beans, then stir in 1 tsp onion powder, 1 tsp lime juice, and salt.

9In a bowl, combine the 1 can corn, 1 diced jalapeño, 1/4 cup (40g) diced red onion, 1/4 cup (4g) chopped cilantro, a squeeze of lime juice, and salt.
10Mix well and taste for seasoning.

11Mash the 2 avocados to your preferred texture.
12Fold in the 1/4 cup (40g) finely diced red onion, 1 chopped jalapeño, the juice of 1 lime, 1/4 cup (4g) chopped cilantro, and 2 tsp salt.

13Layer rice, beans, corn salsa, chicken, and guac. Serve and enjoy!

Chipotle-Style Burrito Bowl