About This Recipe
Chicken thighs marinated in adobo sauce and citrus to give outstanding flavor to the meat. This chicken is served with a side of zucchini and a Mexican inspired fried rice.
Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 1 orange (juiced)
- 1 lime (juiced)
- 1 chipotle pepper in adobo sauce
- 3 tbsp adobo sauce
- 1 tbsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Chili powder
- 1 tbsp Olive oil
- 2 cups cooked rice
- 1 tbsp olive oil
- 1 cup canned black beans
- 1 green pepper
- 1 red pepper
- 1 tbsp garlic
- 1/2 medium onion
- 2 medium zucchini
Instructions
- In a large ziplock bag, add the chicken, juice from the lime, juice from the orange, chipotle pepper and adobo sauce, cumin, chili powder, salt and pepper. Mix together and allow to marinate for 30 minutes.
- Once the chicken has marinated, heat a grill pan over medium heat add oil and cook the chicken.
- Cut the chicken into one inch pieces and return to the pan to get even color.
- While the chicken is marinating, chop your peppers and onion into a small dice. Cut the zucchini into a large dice.
- Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will yield about 3 cups of cooked rice.
- In a skillet, heat some oil over medium heat. Sauté the onion and garlic until the onion has softened. Add the peppers and cook until soft.
- Add in 2 cups of cooked rice, 1 cup of rinsed black beans and season with salt, pepper, and lime juice to taste.
- Heat some oil in another pan and sauté the zucchini until soft.
- This recipe makes 5 servings. Divide the ingredients evenly between 5 containers.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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