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Chipotle chicken bowls with avocado crema sauce

Chipotle chicken bowls with avocado crema sauce—juicy chicken, roasted peppers, and a tangy crema.

Ingredients

Chicken

  • 2 lb chicken thighs
  • 2 cloves garlic (minced)
  • 2 tbsp soy sauce
  • 3-4 tbsp taco seasoning (i used siete)
  • olive oil (a little)

Avocado crema sauce

  • 1 avocado
  • 1 cup plain greek yogurt
  • 5 oz queso fresco (chunk)
  • handful cilantro (Big handful)
  • 3-4 limes lime juice
  • 2 cloves garlic
  • water
  • salt

Bowl

  • jasmine rice
  • 2 peppers red bell pepper (sliced)
  • 3/4 red onion (sliced)
  • olive oil
  • salt
  • black pepper
  • avocado
  • cilantro
  • queso fresco

Directions

  1. 1

    Preheat your oven to 375.

  2. 2

    In a bowl, combine your chicken thighs with taco seasoning, soy sauce, garlic and a little bit of olive oil. Combine well and set aside.

  3. 3

    Slice your bell peppers and onion.

  4. 4

    Place on a baking sheet and combine with some olive oil, salt, and pepper.

  5. 5

    Bake for 20-25 minutes.

  6. 6

    While thats cooking, grill your chicken and make your sauce (if you can’t grill, place your chicken in the oven for 20-25 minutes or cook on a pan over the stove; i recommend grilling so you get a nice char and color on the thighs).

  7. 7

    Combine all crema ingredients and blend until smooth (this will come out thick so keep adding water until it is the consistency of your liking).

  8. 8

    Chop your extra cilantro and avocado for your topping.

  9. 9

    Once your bell peppers/onions and chicken is cooked, remove from oven and slice your chicken.

  10. 10

    To plate, add your rice, chipotle chicken, roasted bell peppers and onions. Top with avocado, cilantro, some more queso fresco, and your avocado crema sauce! Enjoy:)