# Ingredient List:
→ Chicken & Vegetables
01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 medium red onion, sliced
05 - 2 tablespoons olive oil
06 - 2 tablespoons chipotle in adobo sauce, chopped
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
→ Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 teaspoon salt
→ Avocado Salsa
16 - 2 ripe avocados, diced
17 - 1 medium tomato, diced
18 - 1/4 cup red onion, finely chopped
19 - 1/4 cup fresh cilantro, chopped
20 - 1 jalapeño, seeded and minced (optional)
21 - Juice of 1 lime
22 - 1/2 teaspoon salt
→ Garnish
23 - Lime wedges
24 - Extra fresh cilantro (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Combine chicken pieces, red bell pepper, yellow bell pepper, and red onion in a large mixing bowl. Drizzle with olive oil. Add chipotle in adobo sauce, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss thoroughly until all pieces are evenly coated.
03 - Transfer seasoned mixture to prepared baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway through cooking, until chicken is cooked through and vegetables are tender with light charring.
04 - Rinse rice under cold running water. In a medium saucepan with lid, combine rice, water, and salt. Bring to a rolling boil, then reduce heat to low. Cover and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a medium bowl, combine diced avocados, tomato, red onion, cilantro, jalapeño if desired, lime juice, and salt. Gently fold ingredients together, being careful not to crush the avocado.
06 - Divide cooked rice equally among 4 serving bowls. Top each portion with roasted chicken and vegetables. Spoon avocado salsa over each bowl. Garnish with lime wedges and additional cilantro as desired.
