Chipotle is soooo much better at home and the good part is, you don't have to pay EXTRA for any of your desired toppings when doing so. Check out this recipe and let me know what you guys think!
#chickenrecipes #dinnerrecipe

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MUSIC ATTRIBUTES:

Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle

Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:

Serves: 3 Prep Time: 20 Mins Cook Time: 15 Mins

- Olive Oil
- 1 Can Black Beans (Rinsed & Strained)
- 1 Pouch of Rice (Boil in the Bag)
- Creamy Chipotle Sauce from Target (Good and Gather brand)

CHICKEN MARINADE:
- 2 Boneless Skinless Chicken Breasts (Thinly Sliced)
- 1 Tsp Seasoned Salt
- 1 to 2 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 7 oz Can Chipotle Peppers in Adobo Sauce
- 2 Tbsp Oil
- 2 Tbsp Heavy Cream
- 1 Tbsp Honey

PICO DE GALLO
- 4 to 6 Diced Roma (Plum) Tomatoes
- 1 Small Diced Red Onion
- 1 Diced Jalapeno Pepper (No seeds)
- 1 Tbsp Freshly Chopped Cilantro
- Juice of 2 to 4 Limes
- 1/2 Tsp Salt or to Taste
- Pepper to Taste

GUACAMOLE:
- 2 Ripe Avocados, Mashed
- 1/2 Cup Pico de Gallo
- Salt and Pepper to Taste

CORN SALSA:
- 1 Package of Steamable Corn
- 1/2 Cup Pico de Gallo

SEASONED RICE:
- 2.5 Cups Chicken Broth
- 1 Pouch of Rice
- 1/4 Tsp Chili Powder
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- Parsley for Color

CILANTRO LIME RICE:
- 1 Pouch of Rice or 2 Cups of Dry White Rice
- 2 Cups Water
- 1 Tbsp Fresh Chopped Cilantro
- Juice of 2 Limes
- Boil the rice pouch or boil the dry white rice in water using a 1:1 ratio. Follow the package directions for either choice. After cooking, add cilantro, and lime juice, and season with salt to taste.