Chicken Shawarma Bowl

 I like to marinate the chicken all day, but 2 hours is good. I also prefer Tzatziki sauce over the garlic sauce.  

CHICKEN SHAWARMA BOWL

(makes 4 bowls)

Chicken Marinade Ingredients:

*2 pounds boneless, skinless chicken thighs, cut into bite size pieces (I make chicken breasts because I don't like dark meat)

*1 tablespoon garlic powder

*1 teaspoon onion powder 

*2 teaspoons ground cumin

*1 teaspoon paprika

*1 tablespoon coriander

*1/4 cayenne pepper (optional)

*1/2 teaspoon grund cinnamon

*2 teaspoons ground black pepper 

*1 teaspoon salt

*3 garlic cloves, minced

*1 tablespoon finely chopped onions

*3 tablespoons olive oil

*1/2 cup plain greek yogurt 

*1 tablespoon freshly squeezed lemon juice 

Garlic Sauce:

*1 cup plain greek yogurt

*1/2 cup mayonnaise

*1 teaspoon ground cumin

*juice squeezed from 1/2 lemon

*3-6 garlic cloves, minced

*1/4 teaspoon salt

1/2 teaspoon ground black pepper

Bowl Ingredients:

*4 cups cooked rice

*1 cucumber, chopped

*1 cup chopped tomatoes

*1 cup red onion, sliced thin

*1/2 cup feta cheese

*Kalamata olives (optional)

*1/2 red onion, sliced or chopped 

*chic peas 

Chicken Marinade Directions:

~In a gallon sized zip-lock bag (or a large bowl), add 1 tablespoon garlic powder, 1 teaspoon onion powder, 2 teaspoons ground cumin, 1 tablespoon coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1 teaspoon paprika, 2 teaspoons ground black pepper, 1 teaspoon salt,  3 minced garlic cloves, 1 tablespoon finely chopped onion, 3 tablespoons extra virgin olive oil, 1/2 cup plain greek yogurt and 1 tablespoon freshly squeezed lemon juice.

~Add 2 pounds of cut up chicken thighs (or breasts).

~Seal bag and mix until chicken is well coated.

~Refrigerate for at least 2 hours.

Garlic Sauce Directions:

~In a small bowl, whisk 1 cup plain greek yogurt, 1/2 up mayonnaise, 1 teaspoon ground cumin, juice form 1/2 lemon, 3-6 minced garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper until well incorporated.

~Cover and refrigerate for at least 2 hours before serving.

Let's Put It Together:

~Heat up a large skillet (or grill) over medium-high heat, drizzle about 1 tablespoon of olive oil over hot skillet.

~Remove chicken from marinade and fry for about 4-5 minutes per side or until chicken is a golden brown and cook through.

~Remove chicken from pan.

~Divide rice into 4 bowls.

~Add chicken, chopped cucumbers, chopped tomatoes, olives, feta cheese, red sliced onions, chic peas and garlic sauce (or tzatziki sauce) and serve.

Mock Chipotle Chicken Al Patsor Bowl

 I love to put this over rice and sprinkle some Queso Fresco Cheese over it.  

MOCK CHIPOTLE CHICKEN AL PASTOR

(serves 4-6)

Marinade Ingredients:

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*1 teaspoon cumin

*4 garlic cloves

*1 tablespoons chili powder

*1 (7 ounce) can chipotle peppers in adobo sauce (leaving one out for the sauce)

*3/4 cup water

*8 boneless, skinless chicken thighs (can use breasts if preferred)

Sauce Ingredients:

*2 guajillo chilies

*1 ancho chilie

*6 morita chiles

*1 teaspoon Mexican oregano

*1 teaspoon salt

*1 teaspoon cumin

*1/3 cup pineapple juice

*1 tablespoon paprika (or achiote powder)

*2 tablespoons apple cider vinegar

*2 tablespoons water

*2 teaspoons granulated sugar

*1 chipotle pepper in adobo sauce

*freshly squeezed lime juice from 1-2 limes

*2-4 tablespoons fresh cilantro

Topping Ingredients: (pick what you want)

*2 cups cooked rice

*1 green pepper, sliced and grilled

*1 red pepper, sliced and grilled

*1 large white onion, grilled

*black beans

*shredded lettuce

*corn

*1/2 cup guacamole 

*salsa or pico de Gallo

*queso fresco cheese, shredded (or Monterey Jack Cheese)

*sour cream

Marinade Directions:

~Mix 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon cumin, 4 garlic cloves, 1 tablespoon chili powder,  1 (7 ounce) can adobe pepperse (minus 1 pepper), and 3/4 cup water into a blender.

~Blend until well mixed

~Place 8 boneless, skinless chicken thighs and sauce into a zip-loc bag and seal.

~Refrigerate for at least 8-12 hours.

Sauce Ingredients:

~Cut open 2 chilies, 1 ancho chile, and  6 morita chilies, and remove all the seeds.

~Pour water into a saucepan and put the peppers in.

~Bring to a boil.

~Reduce heat and simmer for 20-25 minutes.

~Drain water and place peppers, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon cumin, 1/3 cup pineapple juice, 1 tablespoon paprika, 2 tablespoons apple cider vinegar, 2 tablespoons 2 teaspoons water, sugar, and 1 chipotle pepper in adobe sauce, into a blender.

~Blend on high until smooth.

Time To Put It Together:

~Remove chicken thighs from marinade.

~In a large skillet over medium heat, cook chicken thighs until done, flipping half way through (internal temperature 165 degrees).

~Remove from heat and allow to sit for 2 minutes.

~Cut into bite size pieces.

~In a large bowl,  mix lime juice, cilantro, sauce and grilled chicken together.

~Serve over rice and put whatever toppings you want on it.

Mock Chipotle Chicken Burrito Bowl

 You can make a burrito out of this if you prefer.   Just make as directed below and put into a large flour tortilla, and wrap up.  BTW, this works great for a burrito bar.

MOCK CHIPOTLE CHICKEN BURRITO BOWL

(serves 6)

Marinade Ingredients:

*3 boneless, skinless breasts or 6 boneless, skinless chicken thighs

*1 teaspoon cumin powder

*1/4 teaspoon onion powder

*1 teaspoon dried oregano (I used Mexican oregano)

*1 tablespoon chili powder 

*2 teaspoon kosher salt

*1 teaspoon ground black pepper

*2 tablespoon vegetal oil or olive oil

*1 (7 ounce) can chipotle peppers in adobo sauce

*3 garlic cloves, minced

*1 cup water

Topping Ingredients (pick which ones you want)

*2 cups cooked white or Mexican rice

*1 1/2 cups Pico de Gallo  or salsa 

*1 (6 ounce) package white sharp cheddar cheese, shredded

*1 (8 ounce) package Monterey Jack cheese, shredded 

*1 (15.5 ounce) can white sweet corn, drained

*1 (15.5 ounce) can black beans, rinsed and drained 

*lettuce, shredded

*1 red bell  pepper,  sliced and seeds removed

*1 green bell pepper sliced and seeds removed

*1 white onion, sliced

*guacamole

*queso blanco 

*sour cream

Marinade Directions:

~Place 1 teaspoon cumin, 1/4 teaspoon garlic powder, 1 teaspoon dried oregano, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 tablespoons olive oil, 1 (7 ounce) can chipotle peppers in adobe sauce, 3 minced garlic cloves, and 1 cup water in  a gallon size zip-loc bag

~Seal bag and mix the ingredients.

~Open and place 3 boneless, skinless chicken breasts or boneless, skinless chicken thighs in marinade.  

~Place in refrigerator for at least 6 hours before using.

Lets Make the burrito bowls:

~Heat up a griddle, grill, or cast-iron pan over medium heat.

~Remove the chicken from the marinade and shake off any excess marinade.

~Place onto hot pan/grill and cook on both sides until chicken is done.

~Remove from pan/grill and allow to rest for five minutes.

~Cut up into bite size pieces.

~Place cooked rice in bowl.

~Add chicken 

~Add desired toppings

Chicken Souvlaki Bowl

Easy recipe to double.   I do love bowl dinners.   This is one of my favorites.  I do like to add a little sharp cheese to mine.

GREEK CHICKEN BOWL

(serves 4)

Marinade Ingredients:

*1/4 cup olive oil

*1/4 cup  freshly squeezed lemon juice

*2 teaspoons red wine vinegar

*2 small garlic cloves, minced

*2 tablespoon onion, minced

*1 tablespoon dried oregano 

*1 teaspoon coarse sea salt or kosher salt

*1/2-1  teaspoon ground black pepper

Tzatziki Ingredients:

*1/2 english cucumber

*pinch of  salt

*1/2 cup plain greek yogurt 

*1 teaspoon fresh squeezed lemon juice

*1 small garlic clove, minced

*1 1/2 teaspoons dried dill weed

*1/4 teaspoon salt 

*1/4 teaspoon ground black pepper

Bowl Ingredients:

*1 tablespoon olive oil

*2 boneless, skinless chicken breast  (about 2 pounds)

*1 cucumber, chopped 

*1 tomato, chopped

*1/2 red onion, chopped

*1/2 cup feta cheese

*kalamata olives (optional)

*2 cups cooked white rice (can use brown rice)

Tzatziki Sauce Directions:

~Grate 1/2 English cucumber in a mesh strainer over a bowl.  

~Sprinkle a pinch of salt over cucumber.

~Allow to sit for 15 minutes.

~Squeeze cucumber mixture to remove any excess liquid.

~In a medium bowl, combine 1/2 cup plain greek yogurt, english cucumber, 1 teaspoon fresh squeezed lemon juice,  1 minced garlic clove, 1 1/2 teaspoons dill weed, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

~Cover with plastic wrap and refrigerate at least 2 hours.

Marinade Directions:

~In a small bowl, whisk 1/4 cup olive oil, 1/4 cup lemon juice, 2 teaspoons red wine, 2 minced garlic cloves, 2 tablespoons minced onions, 1 tablespoon dried oregano, 1 teaspoon salt and 1 teaspoon ground black  pepper together.

~Pour mixture into a zip lock bag, add 2 boneless, skinless chicken breasts and seal.

~Move chicken around in bake to make sure it's completely coated in the marinade.

~Refrigerate for at least 2 hours.

Let's Put it Together:

~In a large skillet over medium-high heat, drizzle about 1tablespoon olive oil.

~Remove chicken from marinade and pat off any excess marinade with a paper towel.

~Cook chicken 4-5 minutes on each side until chicken is a golden brown and cooked though (internal temperature of 165 degrees).

~Remove chicken from pan and allow to rest for 5 minutes.

~Slice chicken, into strips or bite size pieces.

~Divide rice into 2 bowls.

~Add chicken, cucumbers, tomatoes, olives, and onions.

~Sprinkle feta cheese over top.

~Top with some tzatziki sauce.

Steak Fajita Bowl

One of my favorite bowl meals.   If can make this without marinating the steak, but I think it takes better and it's more tender when marinated.

STEAK FAJITA BOWL 
(serves 4)

Steak Marinade Ingredients:
*2 pounds for your favorite steak (flank or skirt steak is normally used, but I prefer Strip steak)
*1/3 cup lime juice (I squeeze fresh limes about 3)
*lime zest (optional)
*1/4 cup unsweetened pineapple juice
*2 tablespoons Worcestershire sauce
*3 tablespoons olive oil
*4 garlic cloves, minced
*1 tablespoon white onion, minced
*2 teaspoons ground cumin
*1 teaspoon chili powder
*1/2 teaspoon paprika
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/8 teaspoon red pepper flakes
Rice Ingredients:
*1 cup white rice, rinsed
*2 cups water
*1 garlic clove, minced
*1/4 teaspoon salt
*lime juice squeezed from 1 lime
*zest from one lime
*1/4 cup fresh cilantro, chopped
Bowl Ingredients:
*1 tablespoon vegetable oil
*2 green bell peppers, sliced
*2 red bell peppers, sliced
*2 white or yellow onions, sliced
*sour cream (optional)
*salsa (optional)
*sharp cheese, shredded (omit if dairy free)

Steak Marinade Directions:
~In a gallon sized zip-loc bag, place 2 pounds steak, 1/3 cup lime juice, 1/4 cup unsweetened pineapple juice, 2 tablespoons Worcestershire sauce, 3 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoons minced onion, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1/8 teaspoon red pepper flakes.
~Seal and mix well.
~Add steak and seal bag again.
~Turn bag until steak is well coated.
~Refrigerate for 2-4 hours, turning bag every once in a while
~Remove from the refrigerator 30 minutes before cooking.

Rice Directions:
~In a medium saucepan mix 1 cup white rice, 2 cups water, 1 minced garlic clove, 1/4 teaspoon salt, zest from 1 lime, and juice squeezed from 1 lime.

~Bring to a boil over medium heat.
~Once water is boiling, cover pan and reduce heat to a simmer.
~Simmer for 20 minutes, or until rice is tender (longer if using brown rice).
~Remove from heat and add cilantro and fluff with a fork.

Steak Directions:
~In a large cast iron skillet (or heavy bottom skillet), heat pan over high medium-heat for a couple minutes.
~Add steak and fry for 3-5 minutes on each side, or until desired doneness.
~Remove steak from pan and allow two rest while cooking veggies.  Cover with a tented piece of foil while cooking veggies.
~Just before serving, slice steak into thin slices against the grain.

Veggie Directions:
~In same skillet that you cooked the steak in, add 1 tablespoon veggie oil.
~Sauté 2 sliced green peppers, 2 sliced red peppers, and 2 sliced onions until desired doneness (about 3-4 minutes).

Bowl Directions:
~Arrange the rice, steak, veggies and cheese in 4 bowls or layer them.
~Put a dollop of sour cream on top.
~Pour a little salsa over and enjoy

Sesame Chicken Bowl

To be honest, I am not a big fan of Chinese food.  However I do love sesame chicken.  You can add steamed broccoli or any other veggies you like.

SESAME CHICKEN BOWL
(serves 4)

Ingredients:
*3 boneless, skinless chicken breast halves, cut into bite-size chunks
*1 tablespoon butter
*1 yellow onion, sliced
*1/2-1 green bell pepper, thinly sliced
*1/2-1 red bell pepper, thinly sliced
*1 cup sweet pepper pods
*3 cups cooked rice
*vegetable or peanut oil for frying

Batter Ingredients:
*1 teaspoon black pepper
*1 teaspoon chicken five-spice powder
*1/2 teaspoon crushed red pepper flakes
*1 teaspoon salt
*4 tablespoons all-purpose flour
*4 tablespoons corn starch
*1 teaspoon baking powder
*4 tablespoons water
*4 tablespoons low-sodium soy sauce
*2 teaspoons sesame oil
*oil for deep frying

 Sauce Ingredients:
*1/4 cup sesame seeds
*6 tablespoons teriyaki
*6 tablespoons honey
*1/4 teaspoon ground ginger
1 teaspoon chili garlic paste (only if you like it spicy)
*1 cup chicken stock
*1/8 cup corn starch

Directions:
~In a large skillet, melt 1 tablespoon butter.

~Sauté 1 sliced onion, 1/2-1  sliced green pepper, 1/2-1 sliced red pepper, and 1 cup sweet pea pod until veggies are semi tender or to your desired doneness (I normally do this as the chicken is cooking, but it can be done first and set aside).

Batter Directions:
~In a medium saucepan, whisk 1/4 cup sesame seeds, 6 tablespoons teriyaki sauce, 6 tablespoons honey, 1/4 teaspoon ground ginger, 1 teaspoon garlic paste, 1 cup chicken stock and 1/8 cup cornstarch together until the corn starch is dissolved.
~Heat over low heat, whisking often until sauce thickens.
~Simmer over very low heat while cooking chicken.

Batter Ingredients:
~In a large bowl, mix 1 teaspoon salt, 1 teaspoon 5 spice Chinese spice, 1/2 teaspoon red pepper flakes (I use a little less), 1 teaspoon ground black pepper, 4 tablespoon all-purpose flour, 4 tablespoons cornstarch, 1 teaspoon baking powder, 4 tablespoons water, 4 tablespoons soy sauce, 2 teaspoons sesame oil,  until well mixed and smooth.
~Place chicken into bowl and gently mix in batter until well coated.
~Put enough oil in heavy bottom saucepan or deep fryer to fill half way.
~Heat oil to 375 degrees.
~Carefully place chicken in small batches, one piece at a time into hot oil.  Do not over crowd.
~Deep fry for 5-6 minutes or until chicken in a golden brown and crispy.
~Remove from hot oil, with a mesh strainer (spider) or slotted spoon.
~Place on paper towel and season hot chicken with a little salt.
~Repeat until all the chicken is done.  I usually can do it in 3 batches.
~Place chicken in a large bowl.
~Pour sauce over chicken and toss or stir until chicken is coated.
~Put 3/4 cup cooked rice into 4 bowls (in the center or to the side).
~Place chicken in bowl (on top of the rice or to the side).
~Add cooked veggies (on top of the rice or to the side).n
~Add any other veggies you choose (on top or to the side).
~Sprinkle with chopped scallions (optional)
~Sprinkle chicken with a little extra sesame seeds.

Taco Bowl

A different take on a taco.  Add whatever toppings you like.   I put my own taco seasonings on my ground beef, but you can buy taco seasoning mix if you prefer.

TACO BOWL
(serves 4)

Ingredients:
*1 1/2 pounds ground beef
*2 teaspoons chili powder (omit if using a premixed taco seasoning)
*1/2 teaspoon garlic powder (omit if using a premixed taco seasoning)
*1/2 teaspoon onion powder (omit if using a premixed taco seasoning)
*1/4 teaspoon oregano (omit if using a premixed taco seasoning)
*1/2 teaspoon paprika (omit if using a premixed taco seasoning)
*1 1/2 teaspoons cumin (omit if using a premixed taco seasoning)
*1 teaspoon salt (omit if using a premixed taco seasoning)
*1 teaspoon ground black pepper (omit if using a premixed taco seasoning)
*1/4 cup beef stock, (or water)
*2 cups rice, cooked (your choice of rice)

Topping Ingredients:
*fresh cilantro, chopped
*corn (grilled or cold)
*red onion, sliced
*green bell pepper, sliced and grilled
*red bell pepper, sliced and grilled
*avocado, sliced and quartered
*tomatoes, diced (or cherry tomatoes cut in half)
*black beans, drained
*shredded lettuce
*sharp cheddar cheese, shredded (omit if dairy free)
*sour cream
*taco sauce
*hot sauce
*lime

Directions:
~Brown 1 1/2 pounds ground beef, breaking it into crumbles as it cooks.
~Mix in 2 teaspoons chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 1/2 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon ground black peppers (or prepared taco seasonings) and 1/4 cup beef stock.
~Simmer for 5 minutes.
~If you preferred the corn sautéd: in a small frying pan, add 1 tablespoon butter to 1 small can of corn (drained) and sauté over medium heat for 3-5 minutes
~If adding bell peppers: sauté green and red peppers in butter until tender in a medium sized skillet over medium heat.

Preparing Bowls:
~Place 1/2 cup rice in bottom or to one side of bowl.
~Place prepared meat over rice or to one side of bowl.
~Add bell peppers on top of to one side, if desired
~Add avocado on top or to one side, if desired
~Add black beans on top or to one side, if desired.
~Add shredded lettuce on top or to one side.
~Add tomatoes on top or to one side.
~Add cheese on top or to one side of bowl.
~Top with sour cream, taco sauce, hot sauce if desired.
~Add chopped fresh cilantro.
~Squeeze lime juice over top if desired.

Poor Man's Korean Beef and Rice Bowl

So quick and easy to make.   Love this recipe, so tasty.  You could add steamed broccoli if you choose.

POOR MAN'S KOREAN BEEF and RICE BOWL
(serves 4)

Ingredients:
*1 cup white rice (can use brown if preferred)
*2 cups water
*1 pound ground beef
*4 garlic cloves, minced
*1/4 cup brown sugar, packed
*1/4 cup soy sauce
*2 teaspoons sesame oil
*1/4 teaspoon ground ginger
*1/8 teaspoon red pepper flakes
*1/2 teaspoon ground black pepper
*1/2 teaspoon salt
*2 green onions, sliced
*2 cups rice, cooked and hot
*1 green onion, sliced for garnish
*sesame seeds, for garnish

Directions:
~Rinse 1 cup rice (can skip this step, but it's better rice if you don't)
~Pour 2 cups water and rice into a medium sized pot and cover.
~Bring to a boil over medium-high heat
~Reduce to a low heat and simmer for 20 minutes (longer for brown rice) or until rice is tender.
~Fluff with a fork before serving.
~Cook beef mixture while rice is cooking.
~In a large skillet, over medium heat cook 1 pound ground beef and 4 minced garlic cloves, until the beef is browned.  Break it into crumbles as it cooks.
~In a small bowl, whisk 1/4 cup brown sugar, 1/4 cup soy sauce, 2 teaspoons sesame oil, 1/4 teaspoon ground ginger, 1/8 teaspoon red pepper flakes, 1/2 teaspoon ground black pepper and 1/2 teaspoon salt.
~Pour over ground beef and mix well.
~Simmer for 2 minutes.
~Serve over hot rice.
~Top with sliced green onions and sesame seeds.

Chicken-Mashed Potato Bowl

You can make this with grilled chicken to make it healthier if you choose.  

CHICKEN-MASHED POTATO BOWL
(serves 4)

Ingredients:
*1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
*2 cups all purpose flour
*1 teaspoon corn starch
*2 teaspoon salt
*1 teaspoon ground black pepper
*1/2 teaspoon paprika
*1/2 teaspoon garlic powder
*1/8 teaspoon onion powder
*1 cup butter milk
*1 egg, beaten
*1 1/2 cups vegetable oil
*8 large russet potatoes, peeled and quartered
*1/2 teaspoon salt
*1/8 teaspoon ground black pepper
*1/2 cup butter,
*1/2 cup whole milk
*2 tablespoons oil (from pan drippings)
*4 tablespoons all purpose flour
*1 ( ounce) can chicken stock
*2 cups frozen corn, heated
*2 cups Colby Jack Cheese

Directions:
~In a pie plate (or shallow dish), whisk egg and buttermilk together and set aside.
~In another pie plate (or shallow dish or zip-loc bag), combine 2 cups flour, corn starch, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, and  onion powder.
~Dip chicken into milk mixture and then into flour mixture, making sure all sides are coated.  Repeat and place on a large plate.
~Cover with plastic wrap and refrigerate for 1/2 -2 hours.
~In a large cast iron pan (or heavy skillet), heat vegetable oil to 375 degrees.
~Fry chicken until pieces are a golden brown and fully cooked.
~Drain on paper towels and set aside.
~While chicken is in the refrigerator, boil potatoes until they are fork tender.
~Drain water from potatoes.
~Add 1/2 teaspoon salt, 1/8 teaspoon pepper, butter and milk.
~Mash until potatoes are smooth.
~Keep potatoes covered to stay hot while to fry up the chicken.
~Drain most of the oil into a container, leaving about 2 tablespoons in pan.
~Heat up oil.
~Whisk in four tablespoons flour, until smooth (I like to whisk for about a minute).
~Add chicken stock, and whisk until it thickens, set aside.
~Heat up corn in microwave or stovetop.
~In four good sized bowls, Add a layer of mashed potatoes into bowl, layer of corn, and a layer of chicken.
~Next spoon over your desired amount of gravy.
~Sprinkle 1/2 cup cheese and serve while hot (I sometimes will pot it in the oven at 350 for 5-10 minutes).

Chicken Burrito Bowl

I love Chipotle burrito bowl, but I don't like to make the trip there.  This is my version of the burrito bowl.   Pretty yummy to me.

CHICKEN BURRITO BOWL
(serves 4)

Ingredients:
*4 boneless, skinless chicken breast halves.
*1/4 cup fresh cilantro, chopped  (or 2 teaspoons dried)
*2 chipotle peppers in adobo sauce, minced
*1 (1 ounce) package of taco seasoning mix
*1/4 cup olive oil
*1 teaspoon butter
*1 lime, juiced
*2/3 cup basmati rice or white rice
*1 1/2 cups water
*1/2 teaspoon salt
*3 teaspoons fresh cilantro, chopped (or 1 teaspoon dried)

Toppings of your choice
*black beans
*pinto beans
*corn
*cheddar cheese
*grilled red and green peppers
*grilled onions
*chopped lettuce
*sour cream
*salsa
*guacamole

Directions:
~In a gallon size zip-loc bag, place 4 boneless, skinless chicken breasts,  1/4 cup cilantro, 2 chipotle peppers in adobe sauce, 1 ounce package taco seasoning mix and 1/4 cup olive oil.
~Seal, and shake until chicken is well coated.
~Refrigerate for 1-2 hours.
~Remove from refrigerate and allow to sit for 20 - 30 minutes before grilling
~In a 2-quart saucepan, heat 1 teaspoon butter over low heat, stirring until melted (do not let it get brown).
~Add 2/3 cup rice and juice from one lime, stir for 30 seconds.
~Add 1 1/2 cups water and salt
~Bring to a full boil.
~Cover, reduce heat to a simmer and cook for 20-25 minutes, or until rice is tender.
~Add 3 tablespoons chopped cilantro and fluff rice.
~In a large skillet heat up butter.
~Cook chicken for about 4-6 minutes on each side, until chicken is done.
~Slice chicken into bite size pieces and cover to keep warm.
~Place rice and grilled chicken into bowl and add your favorite toppings.