Makes 5 servings
Ingredients:
- 2lbs chicken thighs or breasts
- 1 jar fire roasted corn
- 1 jar diced tomatoes & green chiles
- 2 jalepenos (depending on spice)
- 1 white onion
- 1 bell pepper
- 2.5 avocados
- 1.5 cups rice (dry)
- 15 oz pinto beans
- 1/4 cup olive oil
Spice mix (estimates, may need more)
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic
- 1 tbsp onion powder
- 1 tbsp chipotle powder
- 1 tbsp paprika
- 1/2 tbsp cumin
Recipe:
- set oven to 400 degrees & start the rice (cooks for approximately 45 minutes)
- Clean excess fat off of chicken thighs or flatten chicken breasts to even height
- Add olive oil & spices to chicken and coat each piece generously
- Add to oven tray and bake for 17-20 minutes or until done
- Empty pinto beans into sauce pan on medium heat & cook for 5-7 minutes or until warm
- Dice up peppers, onions, jalapeños (remove seeds for less spice)
- Split chicken, rice, pinto beans, corn, diced veg, & tomatoes into 5 servings
- Add 1/2 avocado
Macros for one serving:
- Protein: 47
- Carbs: 58
- Fat: 16
- Total: 564