Try this chipotle chicken bowl recipe, or contribute your own.
Suggest a better descriptioncut off excess fat from chicken and rinse with vinegar and water. after rinsing chicken, put into a large bag with blended peppers and allow to marinate in the fridge for at least three hours up to overnight.
prepare pico de gallo by combining tomatoes, 1/3 cup red onion, 1/3 cup cilantro, juice from 1/2 of a lemon, juice from 1 lime, 1 tsp salt, and 1 tbsp jalapeno.
prepare guacamole by combining avocado, 1/2 cup red onion, 1/2 cup cilantro, juice from 1-2 lemons, juice from 1-2 limes, 1 tbsp salt, and 1/2 tbsp jalapeno.
cook long grain rice with canola oil and 1-2 bay leaves, if desired.
pan fry or grill chicken until cooked through.
add 1/2 cup cilantro, 1 tbsp lemon juice, and 1 tbsp lime juice to cooked rice.
to a bowl add rice, chopped chicken, pico de gallo, guacamole, and top with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2505g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3631 | ||
Calories from Fat: 2199 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 244.3g | 326 % | |
Saturated Fat 35.8g | 179 % | |
Monounsaturated Fat 160.4g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 168.4mg | 6 % | |
Potassium 9841.2mg | 259 % | |
Total Carbohydrate 359.7g | 106 % | |
Dietary Fiber 125.5g | 502 % | |
Sugars, other 234.2g | ||
Protein 58.1g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3631
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