Chicken Taco Bowl

Chicken tacos as a bowl :o

Ingredients

• 2 lb - chicken thigh, cubed
• 3 - canned adobo chilis, chopped
• steak seasoning
• 1 cup - white rice
• 1 tb - chicken bouillon
• 2 tbs - cilantro, chopped
• 1 lime, juiced
• 2 cans - black beans
• 1 cup - corn
• 2 avocados
• 1 cup - plain greek yogurt
• pickled onions, see pickled onion recipe

Steps

1. Season chicken with adobo chilis and steak seasoning, then cook in skillet with medium high heat.
2. While the chicken cooks, assemble your rice and chicken bouillon in a rice cooker. Allow it to finish the rice. Once finished cooking the rice, add cilantro and lime juice. Gently toss the rice.
3. Dump the black beans into a small pot and heat until hot.
4. Fry the corn with a drizzle of oil, salt and pepper.
5. Slice avocado into slices for topping.
6. Assemble by bedding a bowl with cilantro rice. Add chicken, beans, corn, pickled onions, yogurt and slices of avocado.

Notes

This is also pretty good if you have leftover creamy jalapeno.